REFRIGERATOR PICKLED RED ONIONS
These Refrigerator Pickled Red Onions are quick, easy, and perfect for topping tacos, salads, or grain bowls. Made with just a simple brine and a few onions, they turn bright pink and tangy after marinating overnight in the fridge.
SIMPLE PICKLING BRINE
The brine is the key to creating tangy, flavorful pickled onions. Made with water, white vinegar, sugar, and salt, this simple mixture is heated until fully dissolved to create a balanced sweet and salty base.
TRANSFORMING THE ONIONS
Red onions are ideal for pickling, thanks to their mild flavor and vibrant color. Thinly sliced, they easily absorb the hot brine, softening as they marinate in the refrigerator. As they soak, the onions transform into tender, bright pink slices packed with tangy flavor.
DELICIOUS WAYS TO USE REFRIGERATOR PICKLED RED ONIONS
These quick pickled red onions add a tangy, vibrant pop to all kinds of dishes! Try them with:
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Tacos – From black bean to jackfruit, they’re a perfect topping.
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Salads – Toss them into any leafy greens for a flavorful bite.
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Sandwiches & Wraps – Layer them into veggie sandwiches, paninis, or pitas.
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Burgers – A zingy upgrade to any plant-based burger.
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Grain Bowls – Add them to quinoa or rice bowls for color and crunch.
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Avocado Toast – A bold topping for your favorite breakfast toast.
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Charcuterie Boards – Add a bright pickled element to your snack spread.
They’re so versatile, you might find yourself adding them to everything!
SIMPLE STEPS TO MAKE THESE REFRIGERATED PICKLED RED ONIONS
Dissolve Sugar and Salt in Water and Vinegar
Thinly Slice Red Onions by Hand or with Mandolin
Pack Jars with Onions, Add Brine, Cap, Shake, and Refrigerate Overnight
Refrigerator Pickled Red Onions Ingredients
STEP 1 – SIMPLE PICKLING BRINE:
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Combine water, white vinegar, sugar, and salt in a saucepan. Bring to a boil, stirring until dissolved.
STEP 2 – ONION TRANSFORMATION:
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Thinly slice red onions and pack them into mason jars.
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Pour hot brine over onions to cover, then cap jars and shake gently.
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Refrigerate overnight to marinate. The onions will turn bright pink and tender.
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Refrigerator Pickled Red Onions
Equipment
- Mason Jars with Lids
Instructions
- Combine water, white vinegar, sugar, and salt in a saucepan. Bring to a boil, stirring until fully dissolved.2 C Water, 1 C White Vinegar, 2 Tbsp Sugar, 2 Tbsp Salt
- Thinly slice red onions using a knife or mandolin.2 Medium-Large Red Onions
- Pack sliced onions into mason jars. This recipe will slightly underfill 3 jars or completely fill (and slightly overfill) 2 jars.
- Pour hot brine over onions until fully covered.
- Cap jars and shake gently to mix onions and liquid.
- Refrigerate overnight to marinate. Onions will turn bright pink and tender.
- Keep sealed in the refrigerator for up to 2 to 3 weeks. For best flavor, enjoy within 2 weeks.
NEED A LARGER BATCH?
- To make 4 mason jars using 3 medium-large onions, use: 3 C Water, 1 ½ C White Vinegar, 3 Tbsp Sugar, 3 Tbsp Salt
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FAQ'S FOR THIS REFRIGERATED PICKLED RED ONION RECIPE
1. How long do refrigerator pickled red onions last?
They last about 2 to 3 weeks in the refrigerator, with the best flavor within the first 2 weeks.
2. Can I use other types of vinegar?
Yes! White vinegar is traditional, but apple cider vinegar or red wine vinegar can add unique flavors.
3. Do I need to cook the onions before pickling?
No cooking needed, the hot brine softens the onions as they marinate in the fridge.
4. How thin should I slice the onions?
Thin slices, about 1/8 inch thick, work best for quick and even pickling.
