Quick Pickled Red Onions

— Written By

Quick Pickled Red Onions are so quick and easy to make and so tasty. If you have an extra 5 – minutes, you can have your red onions pickling in the fridge in no time! Pickled Red Onions add a delicious tang and punch to dishes such as tacos, pork carnitas, quinoa bowls, and even breakfast foods such as omelets, fried eggs, and bagels with cream cheese. Pickled Red Onions stay crisp and delish for 2 weeks in the fridge. When the pickled red onions have been gobbled up, save the *magical pickling liquid* and use wherever you would use a splash of vinegar or citrus…meat marinades, salad dressings, and even cocktails.

Let’s Get Pickling!

Quick Pickled Red Onions


  • 1 red onion ~ halved and thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/4 cup fresh or bottled lime juice
  • 1/8-1/4 cup sugar
  • 1/2 Tablespoon sea salt
  • Pinch of Red Pepper Flakes


  1. Wash your hands
  2. Add sliced onions to a medium boil. Pour boiling water over onions to completely cover and count to 10…this process softens the onions, helping them to absorb the pickling liquid.
  3. Drain onions and place in a pint-size jar.
  4. Heat vinegar, lime juice, sugar, chili flakes, and salt in a small saucepan over medium saucepan until salt and sugar are dissolved, about 3 minutes.
  5. Taste for sweetness; add more sugar if desired.
  6. Pour vinegar mixture over onions.
  7. Allow to stand at room temperature until cooled. Cover with a lid and refrigerate up to 2 weeks.


Written By

Sue Estridge, N.C. Cooperative ExtensionSue EstridgeArea Agent, Family and Consumer Sciences Call Sue E-mail Sue N.C. Cooperative Extension, Madison County Center
Updated on Aug 17, 2020
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