Last Updated September 19th, 2021 at 09:31 pm by Lisa
Make Pickled Red Onions with no canning skills. These are an easy beginner pickle that takes 10 minutes to prepare and will be ready to eat in 30 minutes but tastes even better after a couple of days.
Quick pickled onions keep in the fridge for 3-4 weeks. Try on hamburgers, salads, tacos, and pulled pork.
There is something about pickled things in a jar that always gets me...so gorgeous...
Let's Make Pickled Red Onions
You will need a nice 32 oz glass canning jar.
PRO TIP: Antique Green/Blue Ball Canning Jars are available at flea markets and for sale online at Amazon. I picked this one up at a vintage flea market one Saturday, and love the look, and was surprised to find it still works perfectly! I believe this style is from the early 1900s.
vegetables
- 1 small serrano chili
- 2 garlic cloves peeled and cut in half
- 4 red onions 2 lbs, ¼" cut into half-moons thinly sliced
pickle brine
- 1 teaspoon of sea salt
- 1 teaspoon white sugar
- 1 teaspoon mustard seeds
- 1 teaspoon peppercorns
- 1 cup white vinegar rice vinegar, white wine vinegar, or apple cider vinegar
After your red onions chill in the fridge for a couple of days, they turn a gorgeous pink...
prep the veggies
- Place peeled garlic cloves and serrano chile into Ball or Mason jar.
- Slice red onions into ¼" thin half-moon strips. Place in the Ball Mason jar.
make the brine
- Make the brine: In a small pan add sea salt, sugar, mustard seeds, peppercorns, and vinegar. On medium-high heat, bring the pickling liquid up to a rapid boil for 1-2 minutes.
- Pour boiling liquid over onions, garlic, and chile. Make sure the onions are under the liquid and cool to room temperature.
- Once the jar is cool, close the lid and store in the refrigerator for up to 3-4 weeks.
- You can use your onions after 30 minutes, but the flavor will be better after a couple of days.
Oh, they are SO good! Pickling the onions takes that harsh bitterness out of them, and makes them taste almost sweet!
Since you are pickling them, they are going to last over 30 days. Keep them chilled in the fridge ready to grab for recipes.
How To Use Red Pickled Onions
Try on grilled hamburgers, salads, street tacos, and pulled pork.
More Refrigerator Pickle Recipes
If you like pickled things, try these Refrigerator Pickled Green Beans, they are perfect for a Bloody Mary garnish or a healthy snack.
The cold pickling brine gives these zucchini pickles a zippy flavor and crisp texture, and what a great way to use up the summer squash that grows so fast in our gardens…
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Pickled Red Onions
Equipment
Ingredients
pickled vegetables
- 1 small serrano chili
- 2 garlic cloves peeled and cut in half
- 4 red onions 2 lbs, ¼" cut into half-moons thinly sliced
pickle brine
- 1 teaspoon sea salt
- 1 teaspoon white sugar
- 1 teaspoon mustard seeds
- 1 teaspoon peppercorns
- 1 cup white vinegar rice vinegar, white wine vinegar, or apple cider vinegar
Instructions
sterilize your quart jar
- A quart jar holds 32 ounces. Clean and sterilize your jar and lid in the dishwasher. OR, in a pot of boiling water, sterilize for 10 minutes. Then sterlize the lid and ring in a pan of simmering water on the stove.
prep the veggies
- Place peeled garlic cloves and serrano chile into Ball or Mason jar.
- Slice red onions into ¼" thin half-moon strips. Place in the Ball or Mason jar.
make the brine
- Make the brine: In a small pan add sea salt, sugar, mustard seeds, peppercorns, and vinegar. On medium-high heat, bring the pickling liquid up to a rapid boil for 1-2 minutes.
- Pour boiling liquid over onions, garlic, and chile. Make sure the onions are under the liquid and cool to room temperature.
- Once the jar is cool, close the lid and store in the refrigerator for up to 4 weeks.
- You can use your onions after 30 minutes, but the flavor will be better after a couple of days.
These were fun to make and try with different foods. I made them twice so I could bring a jar down to my dad and step-mom who live on a farm and they were really impressed. I didn't tell them how easy or quick it was. 🙂 I will definitely be making these regularly to have on hand. They just add a boost of flavor to everything.