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!
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!
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 this recipe
- 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.
- Heat apple cider vinegar, lime juice, ⅛ cup sugar, chili flakes, and salt in a small saucepan over medium heat until sugar has dissolved, about 3 minutes.
- Pour vinegar mixture over onions. Allow to stand at room temperature, until fully cooled.
- Seal and refrigerate for up to 2 weeks.
How to use these pickled onions
Other recipes to use 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 up these red onions a bit, 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.
Easy Pickled Red Onions
These Easy Pickled Red Onions are irresistibly tangy and crisp! They're the perfect topping for sandwiches, burgers, salads, fish and so much more!
- Total Time: 8 min
- Yield: 1 cup 1x
Ingredients
- 1 medium red onion, thinly sliced
- Boiling water
- ½ cup apple cider vinegar
- Juice from 1 lime
- ⅛ cup of sugar
- Pinch of red pepper flakes
- Teaspoon salt
Instructions
-
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.
-
Heat apple cider vinegar, lime juice, ⅛ cup sugar, chili flakes, and salt in a small saucepan over medium heat until sugar has dissolved, about 3 minutes.
-
Pour vinegar mixture over onions.
-
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!
- Prep Time: 5 min
- Cook Time: 3 min
- Category: Sides
- Method: Stove top
- Cuisine: Asian fusion
Nutrition
- Serving Size: pint
- Calories: 206
- Sugar: 37 g
- Sodium: 2337.6 mg
- Fat: 0.5 g
- Carbohydrates: 47.1 g
- Protein: 1.6 g
- Cholesterol: 0 mg
Valerie Wells says
I have never tried to pickle anything, but this looks so easy! Thx for the inspo!
Asian Caucasian says
You're so welcome, Valerie! I cannot tell you how easy it is to pickle your own veggies!