Quick Pickled Red Onions (Refrigerator Recipe)
Make quick pickled red onions in minutes with this easy refrigerator recipe. Tangy, crisp, and perfect for tacos, salads, sandwiches, and more.
Pickled red onions are one of those little kitchen miracles, bright, tangy, and ready in no time. Whether you’re piling them on tacos, tossing them into salads, or layering them into sandwiches, these crisp, zippy onions bring a pop of flavor and color to every bite.
And the best part about this quick pickled red onion recipe? No canning equipment required. This is a simple refrigerator pickle recipe that comes together in just a few minutes with basic pantry ingredients.
A little sweet and a little tangy, these onions are the perfect topping for so many meals. Plus, they’re just plain pretty. That vibrant pink color adds a pop of brightness to anything you put them on, from tacos to sandwiches and everything in between.
If you’re new to making refrigerator pickles, be sure to check out my Quick Pickling 101: A Beginner’s Guide to Refrigerator Pickles for all the basics, including brine ratios, storage tips, and more easy recipes.
About the Ingredients
Quick pickled red onions are one of those simple, satisfying recipes. They come together fast with no canning or special equipment needed. And you can tweak the ingredients to suit your taste.
You can find the full recipe at the end of the post, but here are the ingredients you will need to make refrigerator pickled onions.
- Red onions: One to two medium onions, thinly sliced. Their vibrant color turns a beautiful pink as they pickle.
- Vinegar: Use white vinegar, apple cider vinegar, or red wine vinegar for slightly different flavors.
- Water: Helps mellow the acidity of the brine.
- Salt: Pickling salt or kosher salt both work. Avoid table salt, which can cloud the brine.
- Optional sweetener: A tablespoon of sugar softens the sharpness of the vinegar.
- Flavor add-ins (optional): Garlic cloves, peppercorns, mustard seeds, fresh herbs, dill seeds, or a pinch of chili flakes.
Recipe Variations and Substitutions
- Not just red onions: You can also use Spanish onions, sweet onions, yellow onions, shallots, green onions, or sweet onions.
- Vinegar swaps: Try rice vinegar for a milder flavor, or mix two types for a custom brine.
- Add a touch of sweetness: Honey, maple syrup, or coconut sugar can be used instead of white sugar.
- Spice it up: Add a few slices of jalapeño, a pinch of red pepper flakes, or sliced garlic.
How to Make Quick Pickled Red Onions
You’ll find exact measurements and instructions in the printable recipe card at the bottom of this post. But here is an overview of the steps to make refrigerator pickled onions:
Step 1: Gather Your Kitchen Equipment
- Clean quart sized (or 2 pint) jars with lids
- Measuring cups and spoons
- A saucepan to heat the brine
- A knife or mandoline
- A cutting board
Step 2: Make the Brine
Combine the vinegar, water, salt, and sugar (if using) in a saucepan. Warm the liquid over medium heat just enough to dissolve the salt, no need to boil. Turn off the heat and let it cool slightly before pouring into your jar to reduce the risk of thermal shock.
Step 3: Slice the Onions
Peel the onions and remove the stem end. Use a sharp knife to cut the bulb in half, then cut each half into thin, even slices with a knife or mandolin. Discard the root end.
Step 4: Pack the Jar
Add your sliced onions and any optional flavorings to a clean jar.
Step 5: Pour the Brine
Carefully pour the warm brine over the onions, pressing down if needed to submerge them fully.
Step 6: Cool and Refrigerate
Cover the jar, shake it, and let it cool to room temperature for about 1 hour. Store the jars in the fridge. They will keep for up to 3 months.
How to Tell When Pickled Red Onions Are Bad
Quick pickles stored in the refrigerator generally stay fresh for at least a month. Always use a clean utensil to scoop onions from the jar to help them stay fresh longer.
But if you notice any of the following, it’s best to discard them:
- Off smell: If the onions smell sour, rotten, or otherwise unpleasant, don’t taste—toss.
- Mold or discoloration: Any mold on the surface or unusual cloudiness or sliminess is a sign they’ve gone bad.
- Changes in texture: A little softening is normal over time, but if they turn mushy or slimy, it’s time to let them go.
Ways to Enjoy Pickled Red Onions
- Add to tacos, burritos, and rice bowls
- Layer onto burgers, sandwiches, or grilled cheese
- Toss into green salads
- Serve with roasted vegetables or grilled meats
- Use as a condiment on charcuterie or cheese boards
Quick Pickled Red Onions (Refrigerator Recipe)
Ingredients
- 1 cup vinegar white, apple cider, or red wine vinegar work well
- 1 cup water
- 1 tablespoon pickling salt or kosher salt, non-iodized
- 1 tablespoon sugar optional, but balances the sharpness
- 2 medium red onions
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon mustard seeds
- 1 to 2 bay leaves
- 2 small garlic cloves sliced
- A few sprigs of rosemary thyme, or oregano
- Pinch red pepper flakes for heat
Instructions
- Make the brine: In a small saucepan, combine vinegar, water, salt, and sugar. Warm over medium heat until the salt and sugar are dissolved. Remove from heat and let it cool slightly.
- Prep the onions: Peel and thinly slice the red onions into half-moons.
- Fill the jar: Add the optional flavorings to a clean jar, then fill the jar with the sliced onions.
- Add the brine: Pour the warm brine over the onions, making sure they’re fully submerged. Cover and give the jar a shake.
- Cool and refrigerate: Let the jar cool to room temperature for about 1 hour, then refrigerate.
- Enjoy: The onions will start to take on flavor and color within an hour, but they’re best after 24 hours. Keeps in the fridge for up to 3 months.
Notes
- Vinegar Tip: Red wine vinegar gives a deeper pink hue and bold flavor, while apple cider vinegar offers a fruitier tang.
- Serving Ideas: Use on nachos, sandwiches, salads, burgers, grain bowls, or charcuterie boards.
Nutrition
From Onions to Everything Else
Quick pickled onions are an easy kitchen staple that delivers big flavor with minimal effort. Keep a jar in the fridge and you’ll always have something to brighten up your next meal. Once you’ve tried this basic recipe, you’ll be ready to experiment with other vegetables too.
Ready to explore more pickled vegetables? Visit Quick Pickling 101: A Beginner’s Guide to Refrigerator Pickles for the full guide. For more ways to add zing to your meals, try my Bread and Butter Refrigerator Pickles or Pickled Carrots with Dill and Garlic.
