No-boil pickled onions are a 5-minute condiment made by combining thinly sliced red onions with lemon juice, vinegar, and jalapeño in a jar—no cooking required. The result is a tangy, slightly spicy topping ideal for tacos, burgers, and salads.
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Thinly slice a red onion using a knife or mandoline slicer.
Place the sliced onions into a large glass jar.
Top the onions with sliced jalapeños.
Squeeze the juice of the lemons over the onions and jalapeños.
Pour in the white vinegar.
Season with dried oregano, salt, and a little sweetener to balance the flavors.
Cover the jar, shake well to combine all the ingredients.
Let the jar sit in the refrigerator for at least 30 minutes before serving.
Store in an airtight jar in the refrigerator for up to 2 weeks. Onions soften slightly over time but remain flavorful.
glass jar or container with lid
No. This recipe skips the boiling step entirely. Simply slice, combine ingredients in a jar, and let the acid from lemon juice and vinegar pickle the onions in minutes.
They'll keep in the refrigerator for up to 2 weeks in an airtight container.
Yes, you can use 1 cup white vinegar plus 2 tbsp extra vinegar to replace the lemon juice, though the flavor will be less bright.
Serrano peppers for more heat, or red pepper flakes (1/2 tsp) for a milder option.
Yes. With minimal carbs and no added sugar (just 1 tsp sweetener), they fit most keto diets.
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