The Best Homemade Pickled Red Onions (Easy Refrigerator Recipe)
The Best Homemade Pickled Red Onions are simple to make and require only 5 basic ingredients. Now you’ll have crunchy, tangy, and tasty onions in your fridge to add to any dish. Healthy, plant-based, and made with no processed ingredients, this quick pickled red onion recipe will be a staple in your kitchen.
There’s something so satisfying about opening the fridge and spotting a jar of bright pink pickled onions waiting for you. They’re one of those simple staples that instantly make any meal feel more exciting. A sandwich, taco, or quick grain bowl just gets better with that tangy crunch.
I started making these after constantly buying overpriced little containers from specialty stores that disappeared way too fast. Once I realized how incredibly easy they are to make at home, there was no going back. Now, I always love having a jar ready in the fridge.
Spotlight on The Best Homemade Pickled Red Onions
- The perfect flavor booster. These pickled red onions add a bright, tangy crunch to tacos, sandwiches, burgers, salads, grain bowls, and so much more. It’s the easiest way to instantly elevate a meal.
- Made with simple ingredients. This easy homemade recipe comes together with just a handful of basic pantry staples you likely already have on hand.
- A jar that keeps on giving. Make one batch and enjoy these flavorful pickled onions on lunches and dinners throughout the week whenever your meal needs a little extra something.
- A healthier homemade option. No processed ingredients or refined sugar, just simple, real ingredients you can feel good about keeping in your fridge.
- Less harsh than raw onions. Pickling softens the sharp bite of raw red onions and transforms them into something crisp, tangy, slightly sweet, and much more approachable.
How to Serve Pickled Red Onions
These red pickled onions are perfect on all of your favorite dishes. But, here are a few ideas to get you started.
On salads and bowls: One of my favorite ways to enjoy pickled onions is on a salad or in a Buddha bowl. It brings such a wonderful crunch and tanginess to my salads.
On tacos: Taco Tuesday has never tasted so good with the addition of delicious pickled onions. Watch as your tacos and burritos are transformed.
On sandwiches and wraps: Adding pickled onions to a sandwich or wrap makes the ultimate meal. It adds crunch and tanginess.
On avocado toast: Topping a piece of toast with avocado, red pepper flakes, lemon juice, and pickled onions is truly one of the best snacks out there.
On burgers: I love veggie burgers with pickled onions and avocado. One of the greatest combinations ever.
Frequently Asked Questions
This is the key to the quick part of this recipe. The thinner you slice the onion, the quicker it will pickle. I like to use a mandoline to help me achieve a perfect cut.
The vinegar you use for these pickled onions can make all of the difference when it comes to the best flavor. Choose a high-quality vinegar when purchasing your ingredients.
Yes, but red onions are preferred for their beautiful color and slightly sweeter flavor. White or yellow onions will work but will taste sharper.
Yes! The sugar helps balance the tanginess, but you can reduce it or leave it out entirely. For natural sweetness, you could also try a touch of maple syrup.
Since these are refrigerator pickles (not canned for shelf-stable storage), a clean, well-washed mason jar is fine. No sterilizing is necessary.
Yes, you can reuse the brine once for another batch of onions, but the flavor will be less intense the second time.
Pickled red onions have a bright, tangy flavor with the perfect balance of acidity and subtle sweetness. Unlike raw red onions, which can be quite sharp and overpowering, pickling softens that harsh bite and transforms them into something crisp, refreshing, and incredibly flavorful. They add the perfect pop of zippy flavor to sandwiches, tacos, grain bowls, salads, and so much more.
Yes, these pickled onions must be stored in the fridge as they are not shelf stable.
Optional Ingredient Additions
While this pickled onion recipe is really tasty, you can add to it for additional added flavor. Here are some other ingredients you may want to try.
Bell pepper flakes: If you are into a little spice, add a pinch of red pepper flakes to your hot water and let them sit for a minute before pouring it into the mason jar.
Fresh herbs: Throw in your favorite fresh herbs and watch the flavor transform. Some of my favorites include chopped basil, mint, thyme, or parsley.
Spices: You can use your favorite spice to amp up the flavor. Some ideas are garlic powder, dried oregano, black peppercorns bay leaf, or sumac.
Garlic cloves: All you need is one fresh garlic clove, cut in half, and add it to the mason jar.
The Ingredients
Red onions: Grab one large red onion or two medium onions, thinly sliced. Red onions are my favorite for their beautiful color and slightly milder flavor, but white or yellow onions can work as well.
Coconut sugar: A touch of coconut sugar helps balance the tanginess of the vinegar with natural sweetness. You can also use pure maple syrup or honey if preferred.
Vinegar: This recipe uses a combination of white vinegar and apple cider vinegar for the perfect balance of bright tang and depth of flavor. If you prefer, red wine vinegar makes a delicious swap for the apple cider vinegar.
Hot water: Hot water helps dissolve the coconut sugar and brings the quick pickling brine together smoothly.
Sea salt: Just a little sea salt helps round out the flavors and brings everything into balance.
The Instructions
Step one: Peel your red onions. Grab a sharp knife and cut the onion in half, widthwise. Next, thinly slice the red onions.
Step two: Place the water in a microwavable bowl and heat it in the microwave for about 1 minute and 15 seconds.
Step three: Add the coconut sugar to the bottom of a 16-oz to 24-oz wide-mouth mason jar. Add the rest of the ingredients in this order: sliced red onions, apple cider vinegar, white vinegar, salt, and lastly, add the hot water. The goal is to completely cover the onions with liquid, to the very top of the mason jar. Add additional hot water as needed.
Step four: Secure the lid and give it a good shake until the coconut sugar has dissolved.
Step five: Place the jar of onions into the refrigerator for at least 30 minutes. However, I prefer the flavor after marinating overnight. In other words, I recommend preparing them the night before.
You can find the full recipe with detailed instructions below. And, don’t forget to comment and rate the recipe once you make it. I can’t wait to hear all about it. Trust me, you’ll dig them.
Storage
Pickled onions can last 2-3 weeks in the fridge. Just make sure they stay in a mason jar or any airtight glass container.
Tips and Modifications
Let them marinate longer for the best flavor. While you can technically enjoy these pickled red onions after about 30 minutes, the flavor gets significantly better with time. For the boldest tangy flavor, make them the night before.
Use the right vinegar. The type of vinegar you choose will impact the final flavor. White vinegar creates that classic tangy pickle flavor, while apple cider vinegar, white wine vinegar, or red wine vinegar will each bring a slightly different twist.
Use hot water. Hot water is key for properly dissolving the coconut sugar and helping the brine come together smoothly. Cold or lukewarm water will not work as well.
Slice the onions thinly. Thin slices absorb the brine faster and create that perfect tender-crisp texture. A mandoline works great here if you want ultra-thin, even slices.
Keep the onions fully submerged. Make sure all of the onion slices are covered by the brine so they pickle evenly and stay fresh.
Make them spicy. Add sliced jalapeños or a pinch of red pepper flakes if you want a little heat.
Add extra flavor. Try tossing in a garlic clove, whole peppercorns, or even a few oregano sprigs for a fun variation.
Adjust the sweetness. Prefer a more tangy onion? Slightly reduce the coconut sugar. Want a touch more sweetness? Add a little extra.
Use a glass jar for storage. A mason jar or glass container works best, since acidic brines can react with certain metals over time.
Pickled Onion Recipe Pairings
Check out some of my favorite ways to enjoy pickled onions.
Plant-Based Chickpea and Kale Wraps with Tahini Sauce
Spring Vegetable Salad with Fresh Mint Dressing
The Ultimate Vegan Spring Salad
The Best Homemade Pickled Red Onions
Equipment
- 1 19-24oz wide mouth mason jar with lid
Ingredients
- 2 medium red onions, peeled and thinly sliced
- ½ cup apple cider vinegar
- ½ cup white vinegar
- 1 tablespoon coconut sugar
- ½ teaspoon sea salt
- 1 cup hot filtered water
Instructions
- Peel your red onions. Grab a sharp knife and cut the onion in half, widthwise. Next, thinly slice the red onions.
- Place the water in a microwavable bowl and heat it in the microwave for about 1 minute and 15 seconds
- Add the coconut sugar to the bottom of a 16-oz to 24-oz wide-mouth mason jar. Add the rest of the ingredients in this order: sliced red onions, apple cider vinegar, white vinegar, salt, and lastly, add the hot water. The goal is to completely cover the onions with liquid, to the very top of the mason jar. Add additional hot water as needed.
- Secure the lid and give it a good shake until the coconut sugar has dissolved.
- Place the jar of onions into the refrigerator for at least 30 minutes. However, I prefer the flavor after marinating overnight. In other words, I recommend preparing them the night before.
