Refrigerator Pickled Red Onions are the incredibly easy homemade condiment you won't stop reaching for in your fridge! Bright pink, tangy and delicious, these small batch pickled red onions are made in 10 minutes and keep for 2 weeks! Try them on tacos, sandwiches, salads, rice bowls, burgers and more!
- Homemade made Easy! - This is one of those homemade recipes that once you start making, you won't want to stop! Made in only 10 minutes, you'll be putting pickled red onions on everything!
- Beautifully Pink! - After the onions sit in the hot vinegar brine, they turn a gorgeous bright pink color. We especially love piling them on my Blackened Chicken Tacos with Cotija Corn Salsa, so good!
- If you love Pickled Red Onions, try my 15 Minute Refrigerator Pickles too, especially in the summer when cucumbers are everywhere!
Jump to:
Ingredients & Substitutions
Just a few very basic ingredients that we always have on hand, it's easy to make these homemade Pickled Red Onions anytime!
- Red Onion - Use any size of red onion, peel it, and then choose to slice it in rings or half circles. The size of the onion will determine if your slices will fit in 1 or 2 jars. If you end up with extra brine, it's no big deal to pour it out.
- Vinegar - This is the very basic and cheap white vinegar. The hot vinegar brine is what pickles the red onions, preserving them in the fridge for 2 weeks on more.
- Salt and Sugar - Using both balances the tanginess of the vinegar.
- Garlic and Black Peppercorns - A few simple flavorings that we always have on hand, but you can make the recipe without to go even simpler.
See recipe card for quantities.
Instructions
This recipe could not be easier and those lovely pink jars in your fridge are worth the few minutes in the kitchen!
Step 1 - Slice the onions thinly and smash a clove of garlic by laying the blade of a knife over it and pounding lightly with your fist. The skin will remove easily.
Add the water, vinegar, salt and sugar to a saucepan to make the brine.
Step 2 - Add the onions, garlic and black peppercorns to 1 or 2 jars, depending on the size of the onion. Just slice the garlic clove in half for 2 jars.
Simmer the brine over medium heat until it steams and bubbles, about 5 minutes. Allow to cool a few minutes, then pour over the onions.
Step 3 - Use a spoon to make sure the onions are submerged in the brine. You can let them cool a bit on the counter first, or put on the lids and store them right in the fridge.
They are ready to eat in about an hour when they've turned bright pink, and last about 2 weeks.
Recipe Notes & Tips
- Amounts and Portions - The size of the red onion is really going to determine if they'll fit into 1 or 2 jars. The amount of brine makes 2 jars. White vinegar is inexpensive so don't worry about discarding extra. Or if you've got a cucumber in the fridge, go ahead and pickle that too!
- Using a Mandolin - If you want uniform very thin onion slices, go ahead and use a mandolin. However, in the spirit of being super quick and easy, I just slice the onions as thin as I can with a knife. They really don't need to be perfect!
- Storage - Store your refrigerator pickled red onion jars in the fridge for about 2 weeks.
Ways to Use Pickled Red Onions
When you've got a jar of homemade pickled red onions in the fridge, you'll be putting them on everything!
- Sandwiches - Jazz up a turkey or ham sandwich or try them on Egg Salad or Tuna Salad!
- Tacos - Try pickled red onions on my Blackened Chicken Tacos with Cotija Corn Salsa! They are also delicious on fish tacos, burritos, rice bowls, or nachos.
- Salads - Add a little extra zing to any lettuce salad! They're also great on potato salad or pasta salads.
- Burgers, Brats, or Hotdogs - The ultimate condiment, add pickled red onions as a fun alternative to raw or caramelized onions to top your favorite grilled meats.
- Lots More! - Add pickled red onions to avocado toast, pulled pork sandwiches, serve them with hard boiled eggs or add them to charcuterie boards with meats and cheeses!
Recipe FAQs
No, since these are refrigerator pickled red onions, any glass jars or containers are fine for this recipe.
No, this refrigerator pickled red onion recipe was not intended or tested for canning.
Yes! Add fresh jalapeño slices to pickle with the onions! You can also add crushed red pepper flakes to your jars.
Easy Homemade Favorites!
If you made this recipe, I'd love to hear how you liked it! Be sure to leave a star rating by clicking the stars in the recipe card, or leave a comment below!
Follow Sungrown Kitchen on Pinterest, Instagram, and Facebook for loads of garden recipes! Be sure to Subscribe Here for new recipes delivered straight to your inbox!
Refrigerator Pickled Red Onions
Hit the stars to rate this recipe!
Print Pin RateIngredients
- 1½ cups water
- ¾ cup white vinegar
- 1 teaspoon kosher salt
- 2 teaspoons sugar
- 1 red onion thinly sliced
- 1 clove garlic smashed
- 6 whole black peppercorns
Instructions
- Make the brine by adding the water, vinegar, salt and sugar to a saucepan. Simmer over medium heat, about 5 minutes, stirring once to dissolve. Allow to cool a few minutes.
- While the brine simmers, peel the red onion and slice it thinly. Depending on its size, you can cut thin rings, or cut the onion in half first and slice into half moons.
- Add the onion slices to 1 or 2 pint jars. Add a few peppercorns to each jar and a smashed clove of garlic (it can be smashed and cut in half for 2 jars). Lay the side of the knife over the garlic clove and gently pound with your fist to smash it. This helps easily remove the peel and release flavor into the onions.
- Use a ladle or measuring cup to pour the hot brine over the onions. Fill them almost to the top, using a spoon to press the onions down so they are fully submerged.
- Cool on the counter for a bit, or put the lids on and refrigerate. After a few hours they will turn bright pink. They can be eaten within an hour, or stored in the fridge for up to 2 weeks.
Notes
- Let the brine cool for a few minutes. Adding boiling hot brine could crack the jars. You do want the brine to be hot to pickle the onions, just not boiling hot!
- Depending on the size of the red onion and how you slice it, it may fit into 1 or 2 jars. Extra brining liquid can be discarded.
- Jars - Any glass jars can be used, they don't need to be canning jars.
- Ways to Serve - Try pickled red onions on my Blackened Chicken Tacos with Cotija Corn Salsa, on Tuna Salad, Egg Salad, or any sandwich, salad, pizza or taco night!
- Nutrition value is for 1 pint jar of onions. It includes the brine, which of course you won't be consuming all of.
Leave a Reply