Recipe courtesy of Jocqui Smollett

Pickled Red Onions and Fresno Chiles

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  • Level: Easy
  • Total: 25 min (includes cooling time)
  • Active: 10 min
  • Yield: About 2 cups
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1 cup distilled white vinegar

1/4 cup lime juice 

1/4 cup orange juice 

1 tablespoon brown sugar 

Kosher salt 

2 Fresno chiles, thinly sliced 

1 red onion, thinly sliced 


  1. Combine the vinegar, lime juice, orange juice, sugar and 2 teaspoons salt in a small saucepan. Place over medium-high heat and bring to a simmer.
  2. Pour the hot mixture over the Fresno chiles and onions in a heat-proof bowl and allow to cool at least 10 minutes before serving, or allow to cool completely and refrigerate until ready to use.