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You are here: Home / Sides / Easy Pickled Red Onions

Easy Pickled Red Onions

Last Updated: September 12, 2019 · Published: August 5, 2019 By: Asian Caucasian 2 Comments This post may contain affiliate links or sponsored content.

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Have you ever tried pickling vegetables before? Well, it can’t get any easier, truly! These Easy Pickled Red Onions are so perfect as a topping on sandwiches, burgers, salads, fish, you name it! They are ridiculously easy to make!

homemade pickled sliced red onion in a mason jar and raw on a board

These red onions become even more vibrant after being pickled. It takes no time at all for a perfect pickling. You can add pickled onions to pretty much anything and it will taste better!

red onions on rustic wood

No one in my family will eat regular dill pickles, but they sure do love these pickled onions! It’s crazy how I’ve seen them use this condiment! Now, that’s pickle love! ❤️

HOW TO MAKE PICKLED ONIONS:

  1. Add sliced red onions to a medium bowl. Pour boiling water over the onions to cover and let sit for 20 seconds. Drain onions and place in mason jar or bowl.
  2. Heat apple cider vinegar, lime juice, 1/8 cup sugar, chili flakes, and salt in a small saucepan over medium heat until sugar has dissolved, about 3 minutes.
  3. Pour vinegar mixture over onions.
  4. Allow to stand at room temperature, until fully cooled. Seal and refrigerate for up to 2 weeks.

HOW TO USE THESE PICKLED ONIONS:

pan seared halibut on top of a bed of quinoa and topped with a spicy nuoc cham slaw Fresh ingredients for Nuoc Cham Slaw

Here are two terrific recipes on the blog that I’ve used with these Pickled Red Onions: 

Pan Seared Halibut with Nuoc Cham Slaw –> Flaky fresh halibut is topped with a tangy, spicy slaw with Nuoc Cham dressing for an impressive, healthy summer dish!

Asian Slaw with Nuoc Cham Dressing –> Tangy, sweet and spicy, this Asian slaw is perfect as a side dish or on top of any protein like fish, burgers, or chicken!

TIPS & TRICKS:

  • I used a mandoline to slice the red onions so they were uniform in size. If you don’t have a mandoline, just make sure to slice the onions thinly (without slicing your finger!).
  • I used some red pepper flakes to spice these red onion up a little, but if you’re not a fan, just leave them out!
  • Store these pickled red onions in a mason jar. The mason jar has a really good rubber seal which makes them last longer in the fridge, at least two weeks!

WANT MORE?

If you like this recipe, you’re going to love my Japanese Bean Sprouts Salad! Light and refreshing, quick and easy, this salad is the perfect side dish. Bean sprouts are tossed with green onions and a sesame soy dressing for a healthy and refreshing salad that’s perfect as a side dish or afternoon snack.

Japanese bean sprouts salad in a bowl with chopsticks

SUGGESTED WINE PAIRING: 

2018 Etnico Gran Reserva Sauvignon Blanc Aromas of lime, lemongrass and chalk leap from the glass and continue on the zesty palate along with flavors of lemon peel and green apple. BUY THIS WINE

2018 Etnico Gran Reserva Sauvignon Blanc

SEE MORE WINES

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homemade pickled sliced red onion in a mason jar and raw on a board

Easy Pickled Red Onions

★★★★★ 5 from 1 reviews
  • Author: Asian Caucasian
  • Prep Time: 5 min
  • Cook Time: 3 min
  • Total Time: 8 min
  • Yield: 1 pint 1x
  • Category: Condiment
  • Method: Stove top
  • Cuisine: Asian fusion
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Description

These Easy Pickled Red Onions are irresistibly tangy and crisp! They’re the perfect topping for sandwiches, burgers, salads, fish and so much more!


Scale

Ingredients

  • 1 medium red onion, thinly sliced
  • Boiling water
  • 1/2 cup apple cider vinegar
  • Juice from 1 lime
  • 1/8 cup of sugar
  • Pinch of red pepper flakes
  • Teaspoon salt

Instructions

  1. Add sliced red onions to a medium bowl. Pour boiling water over the onions to cover and let sit for 20 seconds. Drain onions and place in mason jar or bowl.
  2. Heat apple cider vinegar, lime juice, 1/8 cup sugar, chili flakes, and salt in a small saucepan over medium heat until sugar has dissolved, about 3 minutes.
  3. Pour vinegar mixture over onions.
  4. Allow to stand at room temperature, until fully cooled. Cover and refrigerate for up to 2 weeks.

Notes

  • I used a mandoline to slice the red onions so they were uniform in size. If you don’t have a mandoline, just make sure to slice the onions thinly (without slicing your finger!).
  • I used some red pepper flakes to spice these red onion up a little, but if you’re not a fan, just leave them out!
  • Store these pickled red onions in a mason jar. The mason jar has a really good rubber seal which makes them last longer in the fridge, at least two weeks!

Keywords: pickled onions, quick pickled onions recipe, red onions

Did you make this recipe?

Tag @AsianCaucasianBlog on Instagram and hashtag it #AsianCaucasianEats

Filed Under: Sides, Soup & Salad Tagged With: pickled onions, quick pickled onions recipe, red onions

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Reader Interactions

Comments

  1. Valerie Wells

    August 5, 2019 at 9:26 am

    I have never tried to pickle anything, but this looks so easy! Thx for the inspo!

    ★★★★★

    Reply
    • Asian Caucasian

      August 5, 2019 at 9:26 am

      You’re so welcome, Valerie! I cannot tell you how easy it is to pickle your own veggies!

      Reply

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Hi, I'm Lesli! Welcome to Asian Caucasian, a healthy-ish food blog born out of a passion for home-cooked, Asian-inspired cuisine. I always cook with market-fresh ingredients and prepare simplistic, healthy Asian recipes so you can throw away those take-out menus! Come share my culinary love of beautiful Asian-fusion food, and get cooking in the kitchen! Read More…

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