Pickled Red Onions

Author: Nina Phomina, inspired by Bobby Flay's Pickled Onion recipe
Course Condiment
Cuisine Mexican
Prep Time 10 minutes
Total Time 12 minutes
Servings 1 jar
Author Nina Phomina


  • 1 large red onion, sliced (I use a Mandoline type slicer)

For marinade:

  • 1/4 cup apple cider vinegar
  • 1 tbsp honey
  • pinch of cayenne pepper
  • 2 tbsp olive oil
  • juice of ½ lime
  • 1/4 cup finely chopped fresh cilantro
  • salt
  • ground black pepper


  1. Put the onion slices into a bowl, cover with boiling water. Let it sit while making the marinade.
  2. In a bowl mix all the marinade ingredients.
  3. Drain the onions. Mix them with the marinade. Let the onions sit on a counter for an hour.
  4. Transfer the onions with the marinade into a jar. Keep refrigerated.
  5. For a milder pickled onions, discard the marinade; mix the onions with 1-2 tbsp of olive oil. Fill a jar with the onions and keep refrigerated.