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

Easy Pickled Red Onions

  • 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


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



  • 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


  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.


  • 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