Quick Pickled Red Onions (Easy Refrigerator Pickled Onions)

Say hello to one of your new favorite condiments! Pickled red onions are tangy, crunchy, and slightly sweet – the perfect nod to onions, but without the overpowering bite. They add the perfect zippy pop of flavor and color to wide variety of meals. I love to eat them on burgers, burritos, tacos, salads, “Buddha bowls” and more.

These quick refrigerator pickled red onions are easy to make, and are ready to eat within the hour. Yet if you can wait, I suggest letting them marinate for at least a couple days to let the flavor fully develop.

My pickled red onions recipe requires only 5 ingredients, though you can add a variety of optional seasonings if you desire. All in all, it’s very flexible and forgiving! 

RELATED: Want to make it homegrown? Learn how to plant and grow onions here, then follow these tips on when to harvest onions and cure them for storage. And if you’re into beautifully-colored condiments, don’t miss out on homemade chive blossom vinegar.

Supplies Needed

• A glass storage jar with a lid, such as a pint jar or flip-top container like ours. I don’t recommend using plastic for pickled onions since it will absorb the odor of onion and vinegar. Plus, hot liquid in plastic is no bueno! 
• A saucepan
• Knife and cutting board, or mandolin slicer (optional)

Ingredients

I usually make pickled red onions without white sugar, but it’s nice to add a touch of sweetness to balance the tart and tangy flavors – so I use a little local honey instead! I also like to use apple cider vinegar and red wine vinegar instead of plain white vinegar. The combination creates the perfect blend of sweet and sharp! Yet feel free to experiment with various vinegar combinations as you please (or what you have readily available), including white vinegar or even rice wine vinegar.

• 1 large red onion (or 2 small onions), peeled and very thinly sliced
• 1/2 cup water
• 1/2 cup apple cider vinegar 
• 1/2 cup red wine vinegar (or white vinegar). When pickled, red onions “bleed” to naturally dye the onions and brine a bright pink color – no matter what type of vinegar is used. But the red wine vinegar in this recipe makes them extra red!
• 1 to 2 tablespoons sweetener of choice – such as honey, maple syrup, agave syrup, white or brown sugar.
• 1 teaspoon fine sea salt

YIELD: This quick pickled red onion recipe makes 1 pint, or approximately 2 cups.

Optional Seasonings

The core recipe is delicious as-is, but feel free to add one or two of the goodies listed below to spice things up! I added a few peppercorns and red chili flakes to this particular batch.

• black peppercorns
• fresh garlic gloves
• a pinch of red chili flakes
• ¼ tsp mustard seeds
• fresh or dry dill
• slices of fresh hot chili peppers, such as jalapeños or habaneros
• coriander
• ¼ tsp curry powder
• ⅛ tsp of allspice (I’ve heard this is especially delicious!)

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Instructions

1) Prep and Pack Onions

• First, peel and cut the onion into very thin slices. Thicker slicers will result in more crunchy, “oniony” pickled onions. The thinner they are, the more soft, flexible, and zesty they will become – and also be ready to eat sooner! So, prepare them however you prefer. You can also use a mandolin to achieve super-thin shaved onion slices.
  
  
  
• Next, pack the sliced onions into a glass container. I recommend separating the chunks of onion into individual pieces as you go. Rather than shoving a whole handful in the jar willy-nilly, I like to arrange the slices in the jar to fit as many as possible.

2) Make and Add Brine

• Next, create the pickling brine by combining the called-for vinegars, water, salt, sweetener of choice, and any other optional seasonings in a saucepan.
  
  
• Heat over a medium-high heat until it begins to simmer and the salt/sugar dissolves. Then remove from the heat.
  
  
• While the brine is still warm (but not piping hot), pour it over the onions until the container is completely full.

TIP: To preserve the beneficial bacteria in raw apple cider vinegar, sometimes I only heat the water, red wine vinegar, and other ingredients in the pot first, and then wait to add the ACV until it’s removed from the heat.

3) Rest and Enjoy

• Now, let the pickled red onions sit out at room temperature for 30 to 60 minutes and then move to the refrigerator where they’ll continue to develop flavor.
  
  
• Pickled red onions are ready to eat once they turn bright pink and tender, which depends on how thick you cut them. You can enjoy your pickled red onions the same day, though the flavor is even better if they’re allowed to marinate for 2 to 3 days.
  
  
• Store homemade pickled onions in the refrigerator. Use within two weeks for the best quality and texture.

How to Use Pickled Red Onions

There are SO many ways to enjoy pickled red onions! They bring a fantastic bright pop of flavor to most any meal. They’re especially welcome as a topping or condiment on sandwiches, burgers, veggie burgers, hot dogs, fish tacos, and salads – including green salad, pasta or potato salad.

They also pair perfectly with egg dishes, burritos, tostadas, nachos, grain or “buddha” bowls, rice and beans, chili, roasted potatoes or veggies, guacamole, in pico de gallo salsa – or one of my favorites: on top of avocado toast. Last but not least, pickled onions are excellent on top of sourdough focaccia!

How long do pickled onions last?

Since they’re preserved in acidic vinegar, homemade pickled red onions will stay “good” for up to a month or longer in the refrigerator (as long as no mold develops). However, their quality degrades and they become increasingly soft over time, which is why I recommend using them within the first few weeks. I’m sure you’ll be eager to eat them all quickly anyways! Store-bought pickled onions typically have a longer shelf life, up to several months.

Are pickled onions good for you?

Yes, there are a number of health benefits of eating pickled red onions! Especially those made with raw apple cider vinegar, which is fermented, full of probiotics, and excellent for gut health. Onions are high in antioxidants, flavonoids, vitamins, and anti-inflammatory compounds that support your immune system and overall health.

Tufts University explains that while both raw and cooked onions are highly nutritious, raw onions have higher levels of sulfur – and sulfur can help protect against cancer as well as lower blood sugar, triglycerides, and “bad” cholesterol levels.

Can I can pickled red onions?

No, this recipe hasn’t been tested for canning safety. This is a quick refrigerator pickle, so please stick to the instructions – or seek out an alternate canning-approved recipe.

I told you that would be quick and easy, right? I hope you thoroughly enjoy pickled red onions as much as we do! Please leave a review once you give them a try! Let us know what variations or seasonings you like. Also, please feel free to ask any questions in the comments below. We appreciate you tuning in today – and hope to see you back soon!

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