Recipe summary for Quick Pickled Red Onions
Bright, tangy, and ready in as little as one hour, these quick pickled red onions add an effortless pop of flavor and vibrant color to almost any dish. Hand tested right in my own kitchen until the flavor balance was perfect, this simple refrigerator pickle relies on pantry staples to deliver that little extra something for every meal.
Pickled red onions are the ultimate flavor booster to keep on hand in your fridge – I eat them straight out of the jar, but they really can add more dimension to any dish. Because these are quick refrigerator pickles rather than canned ones, the onions keep a crisp texture while soaking up the sweet and savory brine made with maple syrup, olive oil, and dried dill weed. You can eat them on pretty much anything, from your morning eggs to fresh summer salads, chipotle BBQ chicken baked potatoes, or even roasted flank steak!
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Beyond their ability to elevate an ordinary meal, quick pickled foods also bring awesome health benefits to your table. Vinegars and fermented foods are known for supporting healthy digestion and aiding gut health, making these tangy onions a crisp, functional addition to your diet.
Step by step instructions with pictures for Quick Pickled Red Onions recipe
Prep the red onion
Thinly slice one medium red onion so the pieces absorb the liquid evenly.
Transfer all the sliced onions directly into a clean 16 ounce mason jar or an airtight container.
Whisk the pickle brine
In a two cup liquid measuring cup, combine the white vinegar, olive oil, maple syrup, sea salt, and dried dill weed. Stir the liquid thoroughly until the salt and syrup are completely dissolved.
Combine and chill
Pour the brine mixture directly over the onions in the container. Seal the lid tightly, give the jar a gentle shake to coat every slice, and place it in the refrigerator for at least one hour, or up to four hours for maximum flavor depth, before serving.
Enjoy!
FAQ for Quick Pickled Red Onions recipe
How long do quick pickled red onions last in the fridge?
Because these are quick refrigerator pickles and not heat processed for shelf stability, they should always be stored in an airtight container in your refrigerator, where they stay fresh and crisp for up to two weeks.
Can I eat them before the four hour mark?
Yes, you can let them pickle for as little as one hour if you need them quickly. However, letting them rest in the refrigerator for up to four hours allows the flavors to fully develop and mellows the raw bite of the onion.
Do I need special canning equipment for this recipe?
Not at all. This recipe is designed strictly for the refrigerator, so no water bath canning equipment or sterilizing lids is required.
Delicious pairings with other recipes
Check out my meal prep shredded chicken recipe for an easy pairing with these quick pickled red onions.
More About Steph @ Life Bites Kitchen
Did you know Steph hand writes and tests all recipes you find on this blog? She wants you to have the best recipe in your hands when you spend your time and money to get cooking in the kitchen. My recipes are not written by AI, and the photos you see across the site are actual photos I took of real food, so they may look imperfect at times. As a home cook with 25 years of experience feeding a family, my goal is always to deliver dependable, delicious meals you can trust.
Pickled Red Onions
Ingredients
Method
- Place red onion in a 16 oz mason jar or airtight container.
- In a 2 cup measuring cup, add the remaining ingredients and stir.
- Pour over onions. Close lid, shake, and refrigerate for at least 4 hours.
*Please consult your health professional for health and nutritional advice.
