These refrigerator pickled onions are just about the easiest quick pickles (aka “quickles") you can make! Not only do they add a tart crunch to tacos, sandwiches, and salads, but their fuchsia hue adds a gorgeous pop of color. Keep them in a jar in the fridge—they are best the first week you make them but will keep for several weeks.
I love to make these refrigerator pickled onions year-round and keep them on-hand. I use them as a topping for my Harvest Grain Bowl and Instant Pot Beef Barbacoa Tacos and usually serve them with pulled pork sandwiches too. They're also really yummy as an extra topper for my Ultimate Cheeseburger in addition to or in place of the grilled onions.
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Ingredients
First, we should gather all the ingredients for these refrigerator pickled onions. Here's what you need. There's a good change you already have everything in your pantry:
- Red onion
- Distilled white vinegar
- Water
- Granulated sugar
- Kosher salt
(See recipe card for quantities.)
Instructions
Now that we've got everything, it's time to get cooking!
First, peel, halve, and cut the onion crosswise into thin slices.
Then, pack the onion in a medium-size glass jar with a lid. (I like to use a Weck jar.)
Next, whisk together the brining liquid in a saucepan and bring to a simmer until the sugar and salt dissolve.
Finally, pour the hot liquid over the onions in the jar. Close the lid and let come to room temperature before storing the refrigerator.
Hint: I recommend transferring the hot liquid from the saucepan into a liquid measuring cup. It'll make pouring the brine over the onions easier and less messy.
Substitutions
There's a good chance you have all the ingredients for these pickled red onions on-hand, but here are some easy change-ups if you need them:
- Onion - Use your favorite type of onion here instead of a red onion. White onions or yellow onions are great choices. You can also use shallots.
- Vinegar - Apple cider vinegar is a great alternative if you don't have distilled white vinegar in your pantry. Just make sure it's at least 5% acidity.
Variations
Looking for even more ways to make this recipe your own? I've got you covered!
- Spicy - Add a little crushed red pepper flakes to the brining liquid to heat things up.
- Herbaceous - Add a sprig or two of rosemary or thyme to the liquid to enhance the flavor of these refrigerator pickled onions.
- Other Veggies - You can use the recipe for the brining liquid to pickle so many veggies. Cucumbers, blanched carrots, blanched green beans, and okra are all wonderful options.
Equipment
The most important piece of equipment you'll need for this recipe is a medium-size canning jar with a tight-fitting lid. I love to use a Weck jar when pickling because it's so pretty, but feel free to use a 16-ounce Mason jar or other canning jar you may have on-hand.
You'll also need a set of measuring spoons, liquid measuring cup, whisk, and small saucepan for the brining liquid.
Storage
Be sure the lid is sealed tightly and that these refrigerator pickled onions have come to room temperature before refrigerating. They're best for the first week after you make them but will last about 2 to 3 weeks when stored in the fridge.
I don't recommend freezing these. If you do want to freeze them, you can freeze the onion slices and then pickle them later and store in the refrigerator.
Tasty tip
Do onions make you cry? While I don't have a trick to preventing tears, make sure your knife is super sharp. This will help prevent the need to press down on the onion to cut it. It's those onion juices that emit the gas that causes you to cry, so I like to wash my knife and hands often if I'm cutting a particularly pungent onion.
Frequently asked questions
If you've never made refrigerator pickled onions before, you may have some questions. Here are some common ones and answers that may help:
These refrigerator pickled onions are best within the first week of making them, but they'll last up to 3 weeks in the fridge (but will start to lose their beautiful hot pink color the longer they're stored).
You'll need a medium-size glass jar with a tight-fitting lid for storing these refrigerator pickled onions. I love the look of this Weck jar, so that's what I used.
You'll want to use a distilled white vinegar for pickling. Make sure it has at least 5% acidity.
Technically, yes you can freeze pickled onions but I don't recommend it because freezing can affect the texture. If you want to freeze the onions, you can freeze the slices and then pickle them later.
I don't. I find that adding the hot or warm brining liquid to the onions helps soften them up a bit and speed up that pickling process. Before you put the jar of pickled onions in the fridge though, make sure everything has come to room temperature.
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Even more
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🍽Get the recipe
Refrigerator Pickled Onions
Equipment
- 1 liquid measuring cup
- measuring spoons
- 1 medium canning jar with lid
- 1 small saucepan
- 1 whisk
Ingredients
- 1 large red onion
- 1 cup distilled white vinegar
- ½ cup water
- 1 tablespoon granulated sugar
- 1 ½ teaspoon kosher salt
Instructions
- Peel, halve, and cut the onion crosswise into thin slices.
- Pack the onion in a medium-size glass jar with a tight-fitting lid.
- Combine the vinegar, water, sugar, and salt in a small saucepan over high heat. Bring to a simmer and cook just until sugar and salt dissolve.
- Carefully pour the vinegar mixture over the onions in the jar. Cover with the lid, and let stand at room temperature for 1 hour to cool. Refrigerate until ready to use.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Keep these few food safety things in mind when making this recipe
- Don't leave leftovers sitting out at room temperature for extended periods
- Be sure the vinegar you use has at least 5% acidity.
Liz says
SO easy and delicious! I served these along with other condiments for burger night!
AshleyFreeman says
That's a great use for them!
DK says
Simple yet delicious recipe! Thanks for teaching us how to make this iconic condiment!
AshleyFreeman says
Yes! So super easy to make!
Juyali says
These quick pickled onions were the perfect way to add a tangy punch (and crunch) to our taco night. Thanks for the easy recipe!
AshleyFreeman says
Super! So glad they were a hit!
Angela says
These pickled onions have become one of our favourite toppings. We made them last week and so far have added them to tacos, pizza, salads and burgers. So easy to make and absolutely delicious.
AshleyFreeman says
Yes! So versatile!
Colleen says
We love quick pickled onions. They're super easy to make and we put them on everything. Thanks for sharing.
AshleyFreeman says
I do too!
DK says
Yes! I love making these pickled onions! I use them on everything! From burgers to salads and even omelets!
AshleyFreeman says
They're the best!
Anjali says
These pickled onions turned out great!! They were tangy and tart, and tasted great as a topping for burgers!
AshleyFreeman says
I love them on burgers too!
Paula says
These pickled onions were perfect over tacos last night!
AshleyFreeman says
Awesome! So glad to hear, Paula!