Buzz
Quick pickles are like a burst of sunshine for your condiments—bright, vibrant, and always welcome. This rings especially true for pickled red onions, which enhance nearly every dish they touch, while asking for so little in return. All you need is to combine sliced onions with seasoned vinegar, and you'll have a versatile condiment that stays fresh for weeks in the fridge, if not longer.
But as I’ve recently discovered, you can simplify even this classic fridge pickle recipe. The essential ingredients for pickling vegetables are acid and salt; everything else—like sugar or herbs—is a bonus. Enter Tajín, a perfect combination of salt, lime juice, and spices. With just onions and Tajín, you can create an intensely flavorful and spicy pickle. I do add sugar, as I think pickled onions need it, but if you’re skipping sugar, it’s optional. No boiling vinegar or brine necessary—just let the onions pickle in their own juices. The result is a tangy, crunchy pickle that packs more punch than traditional pickled onions, blending the signature chile-lime flavor of Tajín with the sharp sweetness of red onions. To make your own Tajín pickled onions, grab one medium red onion, two to three tablespoons of Tajín, and an optional teaspoon of sugar. Slice the onion as you prefer (I’m partial to half moons), then sprinkle the seasonings and massage gently until the onions soften. A drizzle of olive oil or extra lime zest can be added, but it’s not required. Let the mixture sit in the fridge overnight, and you’ll have marinated onion candy.
It’s hard to think of a dish that wouldn’t be enhanced by a sprinkle of these slightly spicy red onions. While nachos and tacos are obvious choices, they would elevate everything from scrambled eggs to a simple bowl of white rice. I paired them with a frico egg and avocado breakfast taco, and it was just as delightful as it sounds.
