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Bobby Flay's Pickled Red Onions

  • Author: Stacey
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 cups 1x


You cannot go wrong having these pickled red onions on hand. Use them for salads, avocado toast, burgers and more. Trust me, you’ll keep finding new uses for them.


Units Scale
  • 3 cups red wine vinegar
  • 1 cup fresh lime juice (8 limes)
  • 1/4 cup grenadine
  • 1/2 cup sugar
  • 1 tablespoon kosher salt
  • 2 large red onions, thinly sliced
  • 1 cup of water


  1. Squeeze approximately 8 limes for 1 cup of fresh lime juice. Add it to a pot. Add all the remaining ingredients to the pot and bring it to a boil on medium to high heat. Stir a few times to make sure salt and sugar is dissolved. Should take about 5 minutes. 
  2. While the liquid is cooking. Use a mandolin to slice to large red onions. I set my mandolin to ⅛” and it was perfect. If you don’t have a mandolin just use a knife and slice as thin as possible. Put the onions in a large bowl or container (non-reactive). 
  3. Once the liquid has cooled a few minutes, pour the liquid over the onions. Press down on the onions with a spatula to make sure they are all coated. I didn’t have a container with a lid so I used saran wrap and it worked fine. I transferred them to a large jar the next day.
  4. Refrigerate for at least one hour, but ideally, for 24 hours. 


  1. Bobby Flay’s pickled red onions recipe called for two large red onions. I actually sliced three onions because I wanted to have more on hand. Sooo – this recipe can hold three red onions without adjusting any of the ingredients.