Easy Refrigerator Pickled Red Onions

Liven up your leftovers or add interest to tacos, burgers, sandwiches, nachos and more with these crisp and tangy quick refrigerator pickled red onions! This pickled red onion recipe is so easy to make. Your pickles can be ready to eat in less than 30 minutes!

My friends and family agree: this easy recipe makes the best pickled red onions. They're crisp and crunchy with a satisfying tanginess, they last in the fridge for a month, and you can eat them right away!

❤️Why this recipe works

• You can make them year-round! We often think of making pickles in the late summer when gardens and farmers' markets are overflowing with fresh produce. But pickling red onions in a small batch can be done at any time of the year.
• Convenient! Having a jar of pickled red onions in the fridge for tacos, burgers, sandwiches or pizza means you always have the opportunity to jazz up a meal. They add a bright colour, satisfying crunch and a tangy flavour to any dish!
• Easy to make! Once I realized how easy it was to make Quick Refrigerator Pickled Beans, I experimented with making Quick Pickled Shallots with Apple Cider Vinegar and Refrigerator Pickled Jalapeños. Now I always have a jar of each in the fridge, ready to spice up a recipe.
• Quick! These pickled onions can be ready to eat in under an hour! You won't need a long brining time. No pressure canning is needed either!

🛒Ingredients

🔪Easy instructions for pickling red onions

1. Wash.  Wash and sterilize jars and lids by filling them with boiling water or running them through a cycle of the dishwasher. You'll need two 8 oz jars or one 16 oz. jar.
2. Combine. Combine the ingredients for the pickling liquid and simmer until the sugar and salt have dissolved and the brine has begun to boil. You can heat the pickling brine in a saucepan on the stovetop or in a glass container in the microwave.
3. Slice. Slice the onion. You can use either a sharp knife or a mandoline slicer to make slices about ¼ inch thick.
4. Fill. Fill the jars with the onion slices. Add the garlic cloves and peppercorns.
5. Pour. Cool the brine slightly, then pour it over the onion slices to fill the jars, leaving about ½ inch of headroom.
6. Store. Add a lid and store it in the refrigerator.

Possible Variations

🗒 Serving Suggestions

Here are several delicious ways to use pickled red onions:

1. Tacos and Burritos: Add pickled red onions as a tangy and vibrant topping for your favorite Mexican dishes. They complement the flavors of tacos, burritos, and quesadillas beautifully.
2. Salads: Sprinkle pickled red onions over salads for an extra burst of flavor. They pair well with both leafy green salads and grain-based salads like quinoa or couscous.
3. Sandwiches and Wraps: Upgrade your sandwiches and wraps by adding pickled red onions. They add a zesty kick and a crunchy texture.
4. Burgers: Instead of traditional raw onions, try topping your burgers with pickled red onions. They provide a tangy twist and bring a vibrant color to your favourite grilled foods.
5. Avocado Toast: Spread mashed avocado on toasted bread and top it with pickled red onions. The combination of creamy avocado and tangy onions is one of my favourite breakfasts!
6. Cheese and Charcuterie Boards: Add a jar of pickled red onions to your cheese and charcuterie board or antipasto platter. They provide a tangy contrast to the rich flavours of cheese, cured meats, and crackers.
7. They also add flavour and interest to this Italian Potato Salad, Summer Veggie Pasta Salad, or Tomato Avocado Black Bean Salad.

More side dish recipes to try

When you make these quick pickled red onions, please leave a comment and a star rating below. Thanks in advance! Subscribe to my newsletter and have new recipes delivered straight to your inbox.

📖 Recipe

Refrigerator Pickled Red Onions

Liven up your leftovers or add interest to tacos, burgers, sandwiches, nachos and more with these crisp and tangy quick refrigerator pickled red onions! These quick pickles are so easy to make and can be ready to eat in less than 30 minutes!

Print Pin Rate

Course: Vegetable Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings: 1 16 oz jar

Calories: 309kcal

Author: Elaine

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Equipment

saucepan

16 oz. jar

Ingredients

• ▢ 1 large red onion
• ▢ 2 cloves garlic, peeled
• ▢ 1 cup distilled white vinegar
• ▢ 1 cup water
• ▢ ¼ cup sugar or Monkfruit sweetener
• ▢ 2 tablespoons sea salt
• ▢ 1 ½ teaspoons black peppercorns

Instructions

• Wash.  Wash and sterilize jars and lids by filling them with boiling water or running them through a cycle of the dishwasher. You'll need two 8 oz jars or one 16 oz. jar.
• Combine. Combine the ingredients for the pickling liquid and simmer until the sugar and salt have dissolved and the brine has begun to boil. You can heat the pickling brine in a saucepan on the stovetop or in a glass container in the microwave.
• Slice. Slice the onion. You can use either a sharp knife or a mandoline slicer to make slices about ¼ inch thick.
• Fill. Fill the jars with the onion slices, garlic cloves and black peppercorns.
• Pour. Cool the brine slightly, then pour it over the onion slices to fill the jars, leaving about ½ inch of headroom.
• Store. Add a lid and store in the refrigerator for up to a month.

Notes

Pickled red onions will last for up to a month or more if you keep them in a tightly sealed jar in your fridge.

Nutrition information is for the whole 16 oz. jar.

Nutrition

Calories: 309kcal | Carbohydrates: 67g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 13977mg | Potassium: 281mg | Fiber: 4g | Sugar: 55g | Vitamin A: 39IU | Vitamin C: 10mg | Calcium: 97mg | Iron: 1mg

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