Lime Pickled Onions

No ratings yet

These lime pickled onions are a citrusy, shelf-stable twist on traditional onion relish, made with red onions, bottled lime juice, and a hint of Mexican oregano. They're perfect for canning and add bright flavor to tacos, sandwiches, and more. Crisp, tangy, and just a little bit sweet, they’re a bold addition to your home pantry.

Prep Time20

Cook Time10

Canning Time10

Total Time40

Course: Relish

Cuisine: Mexican

Keyword: lime pickle, pickled onions

Servings: servings, Makes 5 (8 oz) Jars

Equipment

Water Bath Canner

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

Using bottled lime juice is a safe and approved substitute for vinegar in this recipe, and it adds a distinctive citrus flavor that really makes the onions stand out. The salt level has been increased slightly from the original to better season the onions, and optional Mexican oregano offers a uniquely regional flavor. A bit of sugar softens the acidity, but it’s completely optional. If you prefer a firmer texture, the addition of Pickle Crisp is highly recommended, especially when canning diced onions.

Nutrition