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Lime pickled onions are a fresh twist on classic onion relish, with a bright citrus flavor and a punch of savory depth. Made with red onions and bottled lime juice, this recipe is both safe for canning and packed with bold flavor.
A touch of Mexican oregano and just a hint of sugar make it perfect for tacos, rice bowls, and grilled meats. It’s a shelf-stable pantry condiment you’ll reach for again and again.
These lime pickled onions are a bright, zesty twist on traditional onion relish. Swapping vinegar for bottled lime juice brings a punch of citrus flavor, and using red onions adds a vibrant pink hue that makes every jar pop. They’re perfect as a tangy topping for tacos, grilled meats, sandwiches, and more.
This recipe is adapted from the tested onion relish recipe published in So Easy to Preserve by the University of Georgia, with modifications that follow safe home canning guidelines. Lime juice is actually more acidic than vinegar, which makes this substitution not only safe but delicious.
You can always substitute lemon or lime juice in place of vinegar in approved recipes. Lime juice is more acidic than vinegar, so you can replace vinegar with lime juice, just not the other way around. Recipes that start with lime juice cannot switch to vinegar.
In this version, I’ve also increased the salt slightly, and dramatically reduced the sugar. Normally, onion relish has a lot of sugar, and it’s basically canned in a simple syrup made with vinegar and sugar. This version has just an optional tablespoon or two to add balance and bring out the natural sweetness of the onions, but it’s not designed to be a “sweet” relish.
The added optional Mexican oregano gives it great flavor, but that’s optional. A pinch of Pickle Crisp helps preserve the onions’ crunch through the canning process.
Ingredients for Lime Pickled Onions
This recipe makes 5 half-pint jars. Choose red onions for their color and flavor, and use bottled lime juice for consistency and safety.
- Red Onions – These add both flavor and a vibrant pink color when pickled. Slice or dice depending on how you plan to use them.
- Bottled Lime Juice – Required for canning safety. Do not use fresh lime juice, as the acidity may not be high enough.
- Canning Salt – Enhances flavor and helps draw moisture from the onions.
- Sugar (Optional) – Balances the sharpness of the lime and salt.
- Mexican Oregano (Optional) – Adds a subtle herbal depth with a hint of citrus.
- Pickle Crisp (Optional) – Helps maintain texture through the canning process.
These ingredients give you that classic Mexican style lime pickled onion flavor, but you and adjust the seasonings to your tastes. Just don’t reduce the lime juice, but you can adjust the sugar, salt and spices as much as you’d like.
How to Make Lime Pickled Onions
Start by peeling and halving the onions. Then decide whether you want to slice them thin or dice them into ¼-inch pieces.
Normally, I prefer diced onions for relish-style uses, as slices can be stringy. In this case, Mexican Style lime pickled onions are usually sliced, so I want with that it it turned out wonderful.
Bring a large pot of water to a rolling boil. Add the onions and blanch for 4 to 5 minutes. Drain well and set aside.
Prepare your boiling water bath canner, sterilize your jars, and warm the lids and rings.
In a saucepan, combine the bottled lime juice, canning salt, sugar (if using), and Mexican oregano. Bring the brine to a boil. Add the blanched onions and simmer for 5 minutes to infuse the flavors.
Using a slotted spoon, pack the onions into hot jars, leaving ½ inch of headspace. If using Pickle Crisp, add ⅛ tsp to each pint (or 1/16 tsp to each half pint) to each jar. Ladle the hot brine over the onions, maintaining ½ inch headspace.
Debubble the jars with a clean utensil, adjust the headspace if needed, and wipe the rims. Apply two-part lids and tighten to fingertip-tight.
Process jars in a boiling water bath canner for 10 minutes, adjusting for altitude.
Altitude Adjustments
If you’re above 1,000 feet in elevation, you’ll need to adjust the canning time as follows:
- 0 to 1,000 feet: 10 minutes
- 1,001 to 6,000 feet: 15 minutes
- Above 6,000 feet: 20 minutes
Let the jars cool undisturbed for 12 to 24 hours. Check seals, label, and store in a cool, dark place for up to a year.
Lime Pickled Onions
Equipment
Ingredients
- 8 cups red onions, thinly sliced or diced (from about 2½ lbs whole onions)
- 1½ cups bottled lime juice
- 2 tsp canning salt
- 1-2 tbsp sugar, optional, for balance
- 1 tsp Mexican oregano, optional
- Pickle Crisp, ⅛ tsp per pint, optional, for crisper onions
Instructions
- Peel the red onions and cut them in half. Slice thinly or dice into ¼-inch pieces, depending on your preference.
- Bring a large pot of water to a boil. Add the onions and blanch for 4–5 minutes. Drain well and set aside.
- Prepare a water bath canner, sterilize jars, and heat lids and rings.
- In a saucepan, combine bottled lime juice, salt, optional sugar, and oregano. Bring to a boil. Add the blanched onions and simmer for 5 minutes to infuse flavor.
- Use a slotted spoon to pack the onions into hot jars, leaving ½ inch headspace. Add 1/16 tsp Pickle Crisp to each half pint jar (or ⅛ tsp to each pint), if using. Ladle hot brine over onions, still maintaining ½ inch headspace.
- Debubble jars, adjust headspace as needed, wipe rims, and cap with 2-part canning lids. If not canning, store in the refrigerator.
- If canning, process jars in a boiling water bath canner for 10 minutes (pints and half pints), adjusting for altitude.
- Let cool undisturbed for 12–24 hours. Check seals, label, and store in a cool, dark place for up to 12–18 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mexican Inspired Canning Recipes
Looking for more South of the Border flavors to stock your pantry shelf?
These pickled onions would be wonderful with Southwest Tomato Soup or Cuban Style Black Bean Soup, especially if you add a spoon or two of Salsa Ranchera. That’s one of my very favorite salsas, with just enough heat to keep things interesting. If you’re looking for more salsa options, I’ve put together a list of all the canning safe salsa recipes (more than 50), so you’re sure to find something that suits your tastes.
