There’s something so satisfying about making simple staples from scratch. These quick pickled red onions are crisp, tangy, slightly sweet, and add the perfect pop of flavor to almost any meal. Best of all? They take just 10 minutes to make with ingredients you probably already have in your pantry.
Whether you’re topping homemade sandwiches, tacos, burgers, salads, or grain bowls, these refrigerator pickled onions instantly elevate any dish. I almost always keep a jar in my fridge because they’re one of those little things that make homemade meals taste extra special.
Why You’ll Love This Recipe
- Ready in as little as 30 minutes
- Made with simple pantry ingredients
- No canning required
- Crisp, tangy, and perfectly balanced
- Keeps well in the refrigerator for up to 3 weeks
Ingredients
- 1 large red onion, thinly sliced
- 1 cup white vinegar (or half white vinegar, half apple cider vinegar)
- 1 cup water
- 1 tablespoon organic cane sugar
- 1½ teaspoons sea salt
Optional Add-Ins
- 1 garlic clove, smashed
- 1 teaspoon whole black peppercorns (my FAV!)
- ½ teaspoon red pepper flakes
- 1 bay leaf
- Fresh dill or thyme sprigs
Instructions
Step 1: Slice the Onion
Peel and thinly slice your red onion. Pack the slices tightly into a clean mason jar.
Step 2: Make the Brine
In a small saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat, stirring until the sugar and salt have completely dissolved. There’s no need to bring it to a boil.
Step 3: Pour Over the Onions
If you’re using any optional seasonings, add them to the jar first. Carefully pour the warm brine over the onions until they’re fully submerged.
Step 4: Cool
Allow the jar to cool to room temperature before placing the lid on and transferring it to the refrigerator.
Step 5: Enjoy!
The onions are delicious after about 30 minutes, even better after 2–4 hours, and absolutely perfect the next day.
How to Store
Store your pickled onions in the refrigerator for up to 3 weeks. Since these are refrigerator pickles, they are not shelf-stable and should always be kept chilled.
Ways to Use Pickled Red Onions
These are one of my favorite refrigerator staples because they pair with so many meals.
Try them on:
- Steak sandwiches
- Homemade focaccia sandwiches
- Tacos
- Burgers
- Pulled pork
- Salads
- Avocado toast
- Rice bowls
- BBQ
- Eggs
- Charcuterie boards
Tips for Success
- Slice the onions as evenly and thinly as possible so they pickle evenly.
- Make sure the onions stay submerged in the brine for the best flavor.
- Let them sit overnight if you have time—the color becomes a gorgeous vibrant pink and the flavor mellows beautifully.
- Use a clean utensil every time you remove onions from the jar to help them stay fresh longer.
Frequently Asked Questions
Do I have to boil the brine?
No. Simply heat it until the sugar and salt dissolve.
Can I use apple cider vinegar?
Absolutely! Apple cider vinegar creates a slightly milder, sweeter flavor. I also love using half white vinegar and half apple cider vinegar.
How long do pickled red onions last?
When stored in the refrigerator, they’ll stay fresh for up to 3 weeks.
Can I water-bath can this recipe?
This recipe is designed as a quick refrigerator pickle and has not been tested for shelf-stable canning.
More From Scratch Recipes You’ll Love
If you love stocking your kitchen with homemade staples, be sure to check out these recipes next:
- Sourdough Chocolate Chip Banana Bread
- Oven Sun-Dried Roma Tomatoes
- Sea Salt & Basil Sourdough Focaccia
- Homemade Garlic Aioli
Everything is Better Homemade
Sometimes it’s the simplest recipes that make the biggest difference. A jar of homemade pickled red onions can transform an ordinary meal into something that feels fresh, vibrant, and thoughtfully made. I hope this easy recipe becomes a staple in your farmhouse kitchen just like it has in mine!