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Lime-Pickled Red Onion

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

These lime-pickled red onions are an essential addition to any cook’s repertoire, offering a bright, citrusy crunch that cuts through rich or savoury dishes. This vegan condiment relies on the natural acidity of fresh lime juice to soften the onions, turning them a beautiful shade of translucent pink while removing their raw bite. The addition of sumac provides a subtle, earthy tartness that complements the zestiness perfectly.

Quick to prepare and incredibly versatile, this side dish is perfect for topping tacos, grilled vegetables, or even a simple summer salad. Because they can be made up to three days in advance, they are ideal for meal prep or busy weekend entertaining. Keep a jar in the fridge to bring a fresh, homemade punch of flavour to your favourite weekday lunches.

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Ingredients for Lime-Pickled Red Onion

  • 1 medium red onion, halved through root end, thinly sliced

  • 1/2 cup fresh lime juice

  • Kosher salt

  • 1/4 cup coriander leaves with tender stems, coarsely chopped

  • 2 teaspoons sumac

How to make Lime-Pickled Red Onion

Combine onion and lime juice in a small bowl. Season with salt and toss. Let sit, tossing occasionally, at least 20 minutes.

Just before serving, drain onion and toss with coriander and sumac.

Onion can be pickled 3 days ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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