Lime-Pickled Medley: Onions, Garlic & Jalapeños

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A sharp, bright lime-pickled medley that chefs reach for to add clean, citrusy lift to tacos, bowls, and grilled dishes

Open glass jar of pink pickled onions with jalapeños and garlic, surrounded by squeezed limes and a lime squeezer on a stainless steel kitchen worktop.

Prep: 15 Minutes

Cook: 12 Hours

Serves: 1 Jar

Ingredients

  • 1 large red onion, thinly sliced
  • 4–6 cloves garlic, thinly sliced or lightly crushed
  • 2–3 fresh jalapeños, thinly sliced (seeded for less heat)
  • 8-12 Limes for pickling.
  • 1 tsp kosher salt
  • 1 tsp sugar (optional, to round acidity)

Instructions

  1. Very thin slices soften fastest; a mandoline set to about 1–2 mm works well if you have one.
  2. Place the sliced onion, garlic, and jalapeños into a heatproof bowl or jar. Separate the onion layers so the lime can reach every surface.
  3. Pour the fresh lime juice over the vegetables. Sprinkle in the salt and optional sugar. Toss well until everything is evenly coated and the onions begin to soften.
  4. Let rest at room temperature for 30 minutes. The vegetables should lose their raw edge and take on a glossy, lightly translucent appearance.
  5. Taste and adjust with more salt or lime juice if needed. Transfer to the refrigerator once the flavor is balanced.

Why This Recipe Works

Lime juice provides acidity without the harshness of vinegar, allowing the vegetables to stay crisp while absorbing citrus flavor quickly. Thin slicing and direct contact with fresh acid create a pickle that’s ready the same day and tastes clean rather than preserved.

Pairing Suggestion

This medley is especially well-suited to tacos, grilled meats, rice bowls, and rich sauces that benefit from brightness. It also works as a finishing element on eggs, roasted vegetables, or anything that needs contrast rather than heat.

Leftovers

Store refrigerated in an airtight container for up to 5 days. The flavor is brightest within the first 48 hours. Use the pickled vegetables directly, and reserve the lime juice for vinaigrettes, marinades, or spooned over grains for added acidity.

Make It Yours

When it comes to aromatics, you can always add them to for better pairing with your dish, but not required.

  • Aromatics: Whole black peppercorns, yellow or brown mustard seeds, coriander seeds, cumin seeds, fennel seeds, bay leaf, crushed red pepper flakes, whole allspice, fresh oregano sprigs, cilantro stems
  • Acid swap: Replace part of the lime with lemon or orange juice for a softer citrus note.
  • Heat adjustment: Use serrano peppers for more heat or remove all seeds for a gentler profile.
  • Texture tweak: Add thinly sliced radishes or cucumbers for extra crunch.

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