Pickled Red Onions {quick and easy!}

It just doesn’t get much better than quick refrigerator versions of pickled vegetables. These Pickled Red Onions are so addictive!

Pickled Red Onions {quick and easy!} - afarmgirlsdabbles.com #pickles #onions #preservation #refrigeratorpicklesWelcome to one of my favorite condiments in the whole wide world. Pickled Red Onions. This refrigerator version is so easy, and takes only about 10 minutes to make. The onions are crispity crunchity and perfectly tangy sweet, and last for weeks in the refrigerator (if you can keep your fingers out of the jar!). There’s no reason why you shouldn’t have a jar of these in your fridge at all times!


Pickled Red Onions {quick and easy!} - afarmgirlsdabbles.com #pickles #onions #preservation #refrigeratorpickles

I love pickled vegetables, and it just doesn’t get much better than quick refrigerator versions. In this recipe, you simply stir up a vinegar and sugar mixture on the stovetop and then pour it over your sliced onion. Done!

Pickled Red Onions {quick and easy!} - afarmgirlsdabbles.com #pickles #onions #preservation #refrigeratorpickles

I’ve met many a friend and family member who has turned up their noses at pickled onions, saying “I don’t like raw onions.” But I beg everyone to try these. The pickling process transforms the onion slices into just the most wonderful thing, erasing that raw bite that so many people find offensive. You have to taste it to believe it.


If pickled red onions really truly aren’t your thing, maybe you’d like to try my mom’s sweet dill pickles or my zesty sweet corn relishboth recipes are easy refrigerator versions that we make each and every summer when fresh produce is in its prime.

Pickled Red Onions {quick and easy!} - afarmgirlsdabbles.com #pickles #onions #preservation #refrigeratorpickles

There are countless uses for pickled red onions. Probably my favorite way is tucked into a carnitas taco, where their zesty bite contrasts brilliantly with the tender, rich pulled pork. They are also awesome with eggs, especially a plate of huevos rancheros. And they make any sandwich or grilled burger sing. Toss them into a creamy egg, tuna, or potato salad, or any salad made of fresh greens. The possibilities are truly endless.

Pickled Red Onions {quick and easy!}

Yield: about 2 cups


  • 1 large red onion

  • 1 c. apple cider vinegar

  • 1/2 c. red wine vinegar

  • 1/4 c. sugar

  • 1 tsp. kosher salt

  • 1/8 tsp. ground allspice

  • pinch of red pepper flakes


Slice the top and bottom off the onion and then slice it in half, from top to bottom. Remove the outer peel. Lay the cut surfaces of the onion onto the cutting board, and then slice into half moons about 1/8" thick.

In a medium saucepan over medium to medium-high heat, bring the vinegars, sugar, and salt to a boil. Whisk until sugar and salt dissolve, then remove pan from heat and whisk in allspice and red pepper flakes. Carefully add sliced onion to the pan and gently stir to combine. Let mixture cool completely at room temperature, stirring occasionally. Pour into a glass container, cover tightly with a lid, and refrigerate until thoroughly chilled. I like to store the pickled onions in canning jars. This recipe is for refrigerator pickling only and needs to be stored in a refrigerator. Enjoy for up to one month.

from a farmgirl's dabbles