Dessertscreativecanning5.0
Lime Pickled Onions
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.
👥 20 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
📝 Preparation Steps
1
Peel the red onions and cut them in half. Slice thinly or dice into ¼-inch pieces, depending on your preference.
red onions (thinly sliced or diced (from about 2½ lbs whole onions))8 cups
2
Bring a large pot of water to a boil. Add the onions and blanch for 4–⏱️ 5 minutes. Drain well and set aside.
3
Prepare a water bath canner, sterilize jars, and heat lids and rings.
4
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.
5
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.
Pickle Crisp (⅛ tsp per pint, optional, for crisper onions)
6
Debubble jars, adjust headspace as needed, wipe rims, and cap with 2-part canning lids. If not canning, store in the refrigerator.
7
If canning, process jars in a boiling water bath canner for ⏱️ 10 minutes (pints and half pints), adjusting for altitude.
8
Let cool undisturbed for 12–⏱️ 24 hours. Check seals, label, and store in a cool, dark place for up to 12–18 months.
Nutrition Facts
calories
32 kcal
fat Content
0.1 g
serving Size
1 serving
fiber Content
1 g
sugar Content
4 g
sodium Content
235 mg
protein Content
1 g
carbohydrate Content
8 g
saturated Fat Content
0.03 g
unsaturated Fat Content
0.02 g
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