I’m a simple man with simple pleasures. Give me a burger with some of these easy refrigerator pickled red onions, and I’m a happy camper. I never thought I’d be a pickling kind of guy but this recipe changed my mind! You’ll get a gorgeous red color and vibrant crunch without breaking a sweat. And they go with pretty much everything!
They say with age comes wisdom and I have to admit, they’re right! (not that I am THAT old!) These days, I’m all about adding flavor to my meals without the extra calories. I used to think pickling was some kind of culinary black magic and that couldn’t be further from the truth.
Refrigerator pickles are probably the best way to start your pickling adventures. It sure worked for me! And pickled red onions are such a versatile choice – you won’t regret it!
🛒 Ingredients
- Red Onions
- Boiling Water
- White Vinegar
- White Granulated Sugar
- Salt
👨🍳 Instructions
👉Step 1 – Pour boiling water into a Pyrex measuring cup. You want one with a good spout so you can pour easily later.
👉Step 2 – Now, toss in the vinegar, sugar, and salt, and give it a good stir until everything’s dissolved. Set it aside to cool while you tackle those onions.
👉Step 3 – Peel your red onion and slice it in half from top to bottom. Definitely use a mandolin if you have one. Slice the onion halves into thin strips. Don’t worry about being too precise, just keep them on the thinner side.
👉Step 4 – Grab your mason jars and fill them up with those onion slices. Now, grab that cooled, but still warm, pickling liquid and pour it over the onions until they’re completely covered. Pop those lids on right away.
👉Step 5 – Let the jars hang out on the counter until they have cooled to about room temperature.
👉Step 6 – Once they’ve cooled, give those lids another good tighten.
👉Step 7 – Now, into the fridge they go! It’ll take several hours for them to release that gorgeous pink color, but I usually leave them overnight for the best flavor. Trust me, it’s worth the wait!
❗ Recipe Tips & Tricks
📌The water should be warm when you’re pouring it over the onions, not boiling hot. That would soften the onions and they’ll lose their natural crunchiness. You know…the one we’re craving!
📌How long before the red onions turn pink and leech that lovely color into the brine? It depends. It usually takes between 1 and 4 hours but I highly recommend you let them sit in the fridge overnight for the flavors to develop.
📌I used just one red onion because it was huge. I get this kind from my neighbor. The supermarket ones are usually a bit smaller so you’ll probably need two.
🍱 Storage
These pickled red onions are refrigerator pickles. Keep them in the fridge at all times. With the jar still sealed, they can last for months. Once you open it, though, you’ll want to use them within 3 to 4 weeks.
Do not freeze them! This will totally ruin the texture of the onions and turn them mushy once they defrost.
🌶️ Additions & Substitutions
I kept this recipe simple because a) I needed a versatile one that pairs even with the most heavily seasoned dishes and b)you can play with the flavors to really make it unique.
✔️Spice It Up – Some of the more mild, but excellent options would be adding a few peppercorns or mustard seeds to each jar. You could also go bold with a cinnamon stick or even a pinch of red pepper flakes for an extra kick.
✔️Herb It Up – Fresh herbs are another easy way to transform this recipe. A sprig of rosemary, thyme, oregano or some fresh dill will add another delicious layer of complexity.
✔️Vinegar Variety – I used white vinegar in this recipe, but you can try other kinds too. Apple cider vinegar and white wine vinegar would make excellent substitutes. Just keep in mind these are more mild than white vinegar. You can start with the same amount as called by the recipe, taste the brine and add more if needed.
✔️Sweetener Swaps – If you’re looking for a healthier option, you can swap the sugar for honey or agave nectar. Just use half the amount of honey or agave as you would sugar and only add more after a taste test.
🍽️ Serving Suggestions
Wondering where these pink beauties really shine? You’re not lacking options!
I love piling them high on a juicy burger like my grilled chicken burger and even a more classic option like this Travis Scott burger copycat.
⭐Don’t even get me started on how good they are with pulled pork! They’re like a match made in heaven for my smoked pork butt and I also use them as a topping for smoked pulled pork tacos.
⭐Obviously, these easy refrigerator pickled red onions are fantastic with grilled meats too. Ginny prefers them with a grilled marinated ranch steak while my go-to is the smoked pork roast.
⭐If you’re a fish fan, you have to try them with grilled halibut, or any other mildly flavored grilled fish. That crunchiness and tang offer a nice contrast to the flaky, tender texture of grilled fish.
⭐And let’s not forget about salads, sandwiches, and pizzas! These onions add a zingy twist to any salad, and I recently used them to upgrade my brisket grilled cheese. Heck, I even sneak them onto my pizza sometimes!
Easy Refrigerator Pickled Red Onions
Equipment
- 4-Cup Pourable Measuring Cup
- 2 16-Ounce Mason Jars
- Mandolin Slicer
Ingredients
- 1 Large Red Onion or 2 medium
- 1 Cup Boiling Water
- 1 Cup White Vinegar
- ⅓ Cup White Granulated Sugar
- 2 Tablespoons Salt
Instructions
- Add boiling water to a large, pourable measuring cup.
- Add the vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Set aside to cool.
- Peel the onion and slice in half vertically. Using a mandolin slicer, slice the onion halves into small slivers. The exact size isn’t set in stone, just keep them thinner.
- Fill each mason jar with the red onion slices.
- Pour the prepared liquid over the top of the onions until they’re covered. Immediately place the lid on the jars. Leave to sit on the counter until they have reached room temperature.
- Retighten the lids on the mason jars once they’ve cooled.
- Place in the fridge until they turn pink (this can take anywhere from 1-4 hours). I tend to leave them overnight for best results. Enjoy!
Notes
- This is a refrigerator style pickling recipe, which means it needs to be stored in the fridge at all times. These tend to last for months. Once you open the jar, this releases its tighter seal and you’ll want to use them up within the next 3-4 weeks. Do not freeze.
- The time it takes for the red onions to turn pink in the fridge varies. However, even when they turn pink, I prefer to leave them overnight before using them as it just has better flavor that way.
- I keep getting giant red onions from the neighbors, but if you’re going with store-bought red onions, you might need to use two of them, as they tend to run a bit smaller.
- You don’t want to pour the water over the onions while it’s still boiling. I do it when it’s still warm, but you don’t want to cook the onions, you’re just wanting to pickle them. I have found that warm water instead of boiling, allows for the perfect texture.
Nutrition
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
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