Quick Pickled Red Onions

Tangy, vibrant, and ready in 48 hours—these refrigerator pickled onions add zip to everything from burgers to bean salad.

A few months ago, I tucked a jar of these neon-pink pickled red onions into my fridge, knowing they’d make every sandwich—and even a plain hot dog—feel like a summer fair. By the time I finished the last ribbon at lunch today, I figured it was high time to share exactly how to whip up a single jar that lasts up to two months. I use an old pickle jar (because there’s something special about repurposed glass), and since I’m the only one in the house who inhales them, one quart is just right.

These quick pickles take inspiration from Nannie Polly, who could turn any fruit or vegetable into something tangy and irresistible. Back in her day, Papa didn’t grow red onions—she used whatever sweet onions he harvested—so her jars were always a pale gold. I swapped in red onions for their tang and color, plus I add a sliver of beet for a deeper hue. There’s no fancy canning equipment required—just a saucepan, a jar, and 48 hours of patience. In two days you’ll have bright, crunchy onions that you can pile on avocado toast, tuck into tacos, or stir into an Old-Fashioned pickled egg (trust me, the combination is 🔥).

Quick debate: Do you reach for sugar or maple syrup in the brine? Drop your vote in the comments!

Yields & Storage

Makes: 1 quart (about 16 one-tablespoon servings)
Refrigerator Shelf Life: Up to 2 months (as long as onions stay submerged in brine)
Ready to Eat: After 48 hours of chilling

Ingredients

(For a 1-quart jar)

3 medium red onions, halved and sliced paper-thin (mandoline recommended)
1 small red beet, julienned (optional, but adds color and subtle sweetness)
1 cup water
1 cup apple-cider vinegar (white vinegar works in a pinch)
2 teaspoons kosher salt
4 tablespoons sugar or maple syrup (choose your sweetness)
Optional Spice Mix (pick any or all for extra flavor depth):
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds

How to Make Quick Pickled Red Onions

1. Slice & Pack

Halve each red onion from pole to pole, then use a mandoline (or a very sharp knife) to slice into ultra-thin half-moons.
Julienne the beet into matchstick pieces.
Pack the jar: Tightly fill a clean, sterilized 1-quart jar with alternating layers of onion and beet, pressing down firmly after each layer so the jar is nearly full.

Pro Tip: Pressing down releases any air pockets, ensuring the brine covers every slice and keeps the onions crisp.

2. Prepare the Brine

In a medium saucepan, combine water, apple-cider vinegar, salt, and sugar (or maple syrup).
Add your choice of cumin seed, mustard seed, and/or coriander seed.
Bring the mixture to a rolling boil, whisking to dissolve salt and sweetener completely.
Once the brine is boiling and fragrant (about 2–3 minutes), remove it from heat.

Safety Note: Keep the brine hot when pouring over onions; this helps draw out moisture from the slices and infuse them faster.

3. Pour Brine & Cool

Carefully pour the hot brine over the onions and beet until they are fully submerged.
Tap the jar gently on the counter to dislodge any trapped air bubbles—top off with extra brine if needed.
Seal the jar with its lid and let it sit at room temperature until no longer warm (about 30–45 minutes).
Transfer to the refrigerator and chill for at least 48 hours before digging in.

Note: If you’d like sweeter, slightly mellower onions, taste after 24 hours; otherwise, 48 is best for full flavor and color.

Variations & Serving Suggestions

Avocado Toast Upgrade: Layer a smear of mashed avocado on toast and top with pickled red onions, a sprinkle of crumbled feta, and a dash of crushed red pepper.
Burger or Hot-Dog Relish: Pile these onions on a sizzling burger or hot dog—no ketchup needed. Their sweet-tart crunch balances rich meats perfectly.
Egg Salad or Bean Salad Booster: Chop the onions (and leftover beet slices) into a bean salad or classic egg salad. For the ultimate potluck hack, fold them into your favorite Southern Buttermilk Biscuits filling for a picnic twist.
Swap the Vinegar: Experiment with red-wine vinegar (deeper flavor) or rice vinegar (milder tang) for subtle differences.
Spice It Up: Stir ½ teaspoon of red-pepper flakes into the hot brine for a spicy bite.

When the Onions Run Out… Pickled Eggs!

Once you’ve enjoyed every last onion ribbon, hard-boil 4–5 eggs, peel them, and drop them into the leftover brine. After 24–48 hours, you’ll have rosy pickled eggs—perfect atop a salad or served with cheese and crackers.

Frequently Asked Questions

How long do homemade pickled red onions last?
Stored in a clean jar and fully submerged, they stay crisp and tangy up to 2 months in the fridge. If brine becomes cloudy or onions lose their snap, they’re past their prime.

Can I use white or yellow onions instead of red?
Yes—white or yellow onions will work, but they won’t turn that signature bubblegum pink. Flavor will be milder; you might want to add an extra beet slice for color.

Why add a beet? Can I skip it?
The beet is optional but highly recommended: it deepens the color to a richer magenta and adds a faint earthy sweetness without overpowering.

A Handy External Resource

For more details on safe refrigerator pickling, check the National Center for Home Food Preservation’s guide on pickled onions. This resource explains proper salt ratios and storage tips to keep your pickles crisp.

Give It a Try & Share Your Thoughts!

Have you ever piled pickled onions atop a slice of Southern Buttermilk Biscuits or stirred them into a bean salad? Drop a comment with your favorite way to use these tangy ribbons. If you love them as much as I do, give the recipe ★★★★★ and pin it for later—then share your pics on Instagram with #OldCountryRecipes so I can see your creations. Happy pickling!