Quick Pickled Red Onions for the Fridge – No Processing
These quick pickled red onions are one of our favourite condiments. Because they’re so easy to make and so pretty, it’s no problem making a batch, especially during barbecue season.
Recipes that Love Pickled Onions: Rhubarb Pulled Pork, Homemade Hamburgers, Tacos
What Makes Pickled Onions So Good?
These quick pickled red onions are so pretty with their jewel tone red colour thanks to the anthocyanins (flavonoids) in the red onions. And, even for someone like me who doesn’t enjoy raw onions, the tangy flavour of these onions is great on any foods with fat or starches because the acid lightens and brightens the taste experience.
But these onions are more than looks and great taste – here’s why they’re good for our health:
Low in Calories: Pickled red onions are low in calories, great for adding flavour without significantly increasing calories.
Rich in Antioxidants: Red onions are high in antioxidants, particularly quercetin, which has anti-inflammatory properties and may help reduce the risk of chronic diseases.
Gut Health: The vinegar used in pickling can support gut health by promoting the growth of beneficial bacteria, especially if you use raw, unfiltered vinegar like apple cider vinegar. (But too much acid isn’t great for our teeth or anyone with acid reflux – so as always balance and moderation is key).
Source of Vitamins and Minerals: Red onions contain vitamin C, folate, and other nutrients, though the pickling process may slightly reduce their vitamin content.
How Long do Pickled Red Onions Last?
These onions are a type of refrigerator pickle. That means they don’t require a hot water bath or special canning technique to properly seal, but they must be stored in the fridge. Not a problem for this small batch recipe that makes two cups.
THIS recipe for pickled red onions typically last about 3 to 4 weeks when stored in the refrigerator in a sealed container. If you follow other recipes, watch the ratio of vinegar to water. Less vinegar will mean a shorter shelf life.
How to Store Pickled Red Onions
Store red pickled onions in the fridge for 3-4 weeks. The longevity depends on the freshness of the onions, the cleanliness of the utensils and containers used, and the acidity of the pickling solution. Follow these tips to keep them as long as possible:
- Keep onions fully submerged in the pickling liquid.
- Use clean utensils to remove onions from the jar to avoid contamination.
- Keep the jar tightly sealed and store it in the refrigerator to maintain freshness.
Recipe for Quick Pickled Red Onions
Quick Pickled Red Onions
Ingredients
- 1 red onion
- 3/4 cup cider or white wine vinegar
- 1/2 cup water
- 2 Tbsp granulated sugar
- 1 tsp salt
- 4 allspice berries
- 1/2 tsp black peppercorns
- 1 tsp hot pepper flakes optional
Instructions
- Slice onion into rounds about 1/4 inch thick or thinner. The thinner the slices the softer the onions will be.
- OPTIONAL: Place slices in glass bowl and cover with ice cold water for 10 minutes to take out some of the sharp bite from the onions.
- Drain onions and divide into two 1 cup (1/2 pint) jars. Stuff onions in.
- In small saucepan mix vinegar, water, sugar, salt, allspice berries, peppercorns and hot pepper flakes in small saucepan. Cover and bring to boil, stirring to dissolve all ingredients.
- Pour mixture over onions to cover fully.
- Rest until cooled, about 1 hour.
- Seal with lid and store in fridge. Let flavours infuse for two to three days for best flavour and texture, but can be eaten right away. Once opened, use within 3-4 weeks.
Notes
Nutrition Facts (per serving)
Distinct red onion slices visible on Day 1
Red jewel tones infused into the onion slices and brine after Week 1
Tips When Making Quick Pickled Red Onions
Take the Bite Out of Raw Onions
Let’s talk red onions for a moment – earlier I mentioned I’m not a big fan of raw onions. They’re great cooked, but in their raw form, I find them too sharp. Along with an extended stay in the brine, here’s another way to take the bite out of raw onions. SLICE & ICE
- Chop your onions into thin slices.
2. Let them soak in ice cold water for 10 – 15 minutes while you’re prepping everything else.
3. Drain and use them as indicated in recipe. The colour and general flavour remain, but the sharp bite is gone.
Prevent Tears When Cutting Onions
Do you get teary eyed when chopping onions? Here’s an article I wrote many years ago on 14 Ways To Prevent Tears When Cutting Onions.
My son likes to wear goggles. I either use the food processor to chop and freeze onions or I cool onions in the fridge for 30 minutes before using.
A Little Spice is Nice
The red pepper in the jar adds a little touch of spice to these pickled red onion slices. We like a little spice, how about you?
Other Condiments You Can Make
Here are a few condiments that incorporate fresh, seasonal ingredients. They may take a little more effort but they are well worth it.
- Chimichurri Sauce – A fresh, green herb sauce featuring parsley, oregano and garlic in oil and vinegar. Perfect for grilled meat.
- Rhubarb Barbeque Sauce – A tasty, not too smoky, sauce that’s great on chicken or lighter meats. One of over 40 rhubarb recipes in my Rhubarb Cookbook.
- Tzatziki – A healthier alternative to mayo, tzatziki is a great topping for meat or vegetarian burgers, grilled chicken, lamb and any Greek inspired dish. It’s also super tasty on sandwiches or in wraps
- Pickled Beets – Try them on burgers, in wraps or on sandwiches. You won’t be disappointed.
- Tomato Jam – It sounds bizarre, but this sweet and spicy jam does wonders for all kinds of burgers. It’s pretty awesome on crackers and cream cheese too!
- Pickled Hot Peppers – When hot sauce just isn’t enough, try these pickled hot peppers to add an extra kick to burgers, pizza, wraps or sandwiches.
- Hot Pepper Jelly – Sweet, salty, tangy and spicy – you get it all when you spread a little of this on your burger or grilled meat.
- Pickled Dilly Beans – Try these instead of cucumber pickles.
What’s your favourite condiment? Comment below or if you make this recipe, share your photos with me on Instagram @getgettys.
Getty Stewart is a Professional Home Economist, speaker, frequent media guest and writer dedicated to putting good food on tables and agendas. She is the author of several recipe books on enjoying and preserving fruit, Founder of Fruit Share, a mom and veggie gardener.
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