These quick pickled white onions bring bright, tangy flavor to sandwiches, salads, bowls, tacos, and wraps. They make an excellent condiment for grilled meats and vegetables, a tasty addition to cheese boards, or a tangy snack straight from the jar.
Why You’ll Love Quick Pickled Onions
This quick pickled onions recipe is both versatile and easy to make. The jars are ready fast and keep on hand to brighten any meal that needs a hit of acidity. I often snack on them straight from the jar or add them to salads, sandwiches, wraps, grain bowls, and tacos. They’re especially good with burgers, hot dogs, fajitas, and grilled proteins and vegetables.
The brine strikes a balanced combination of salty, sweet, and acidic notes. I use this same simple brine for shallots, carrots, radishes, celery, and cucumbers. Unlike traditional long-term pickling, quick pickling is fast: slice the onion, pour hot brine over it, let it cool, then enjoy.
What You’ll Need for Quick-Pickled Onions
- White onion – or substitute red, sweet, or yellow onions.
- Rice vinegar – unseasoned rice vinegar is recommended so you control salt and sweetness in the brine.
- Sugar – organic cane sugar or regular granulated sugar works fine; avoid brown sugar.
- Kosher salt – if using table salt or sea salt, reduce the amount since those can be saltier by volume than kosher salt.
Recommended Equipment
Basic tools you’ll need: a cutting board, a sharp kitchen knife, a large measuring cup, measuring spoons, a small saucepan, a wooden spoon, and a 12–16 oz glass jar or other nonreactive container.
How to Make Quick Pickled Onions
Step One Peel and thinly slice a medium white onion. You want enough slices to fill roughly three-quarters of a 12- to 16-ounce glass jar.
Step Two Combine the rice vinegar, sugar, and salt in a small saucepan. Bring to a boil over medium-high heat, then lower to medium-low and stir until the sugar and salt dissolve.
Step Three Place the sliced onions in the jar or another nonreactive container. Pour the hot brine over the onions, making sure they are fully submerged.
Step Four Let the jar cool to room temperature. Serve after cooling or cover and refrigerate for later use.
Variations and Substitutions
Different vinegars: Try apple cider, red wine, white wine, sherry, or distilled white vinegar for different flavor profiles.
Spicy pickled onions: Add sliced jalapeños or serranos to the jar, or stir in red pepper flakes and a few peppercorns for heat and depth.
Sweeter pickles: Increase the sugar slightly or use seasoned rice vinegar if you prefer a sweeter result.
How to Store
Refrigerator: Store pickled white onions in an airtight container in the refrigerator for up to 2 weeks.
Freezer: Freezing is not recommended, as it will change the texture and quality.
FAQ
Refrigerator pickling, or quick pickling, stores vegetables in an acidic brine in the fridge. Cold temperatures slow bacterial growth while allowing the brine to flavor the vegetables.
No. This brine is intended for quick refrigerator pickles only. Canning requires specific acidity and proportions for safe long-term storage.
Use another nonreactive container such as a ceramic dish, then transfer to a tightly sealed container before refrigerating.
How to Serve Pickled White Onions
These quick pickles are incredibly versatile. Serve them in salads to add brightness, on sandwiches for a tangy crunch, or as part of an appetizer or cheese board. They pair beautifully with smoked salmon or avocado on toast, and they add zing to Mexican dishes like tacos, quesadillas, and elote bowls. They’re also a great topping for burgers and grain bowls.
Expert Tips
- Adjust jar size: If using a 32-ounce jar, double the brine to ensure the onions are fully submerged.
- Minimize tears: Use a very sharp knife to slice the onion; a clean cut reduces the release of the enzyme that causes tearing.
- Best flavor: For optimal taste, let the onions sit in the fridge for 2–3 days. They are safe to eat after cooling for about 30 minutes, but the flavor improves with time.
Did you make this recipe? Leave a comment and rating to let others know how it turned out!
More Quick Pickles to Try
-
Quick Pickled Shallots
-
Pickled Mustard Seeds
-
Quick Pickled Serrano Peppers
-
Mixed Pickles
📖 Recipe
Quick Pickled White Onions
Equipment
- Cutting Board
- Kitchen Knife
- Large Measuring Cup
- Measuring Spoons
- Small Saucepan
- Wooden Spoon
- 12–16 oz Glass Jar or Nonreactive Container
Ingredients
- 1 medium white onion
- 1 cup unseasoned rice vinegar
- 2 tablespoons sugar
- 3 teaspoons kosher salt
Instructions
- Thinly slice the onion and place the slices into a glass jar or other nonreactive container.
- In a small saucepan over medium-high heat, combine the rice vinegar, sugar, and salt. Bring the mixture to a boil, then reduce heat to medium-low and stir until the sugar and salt dissolve.
- Remove the brine from heat and pour it over the sliced onions, ensuring they are fully submerged.
- Allow to cool for at least 30 minutes before serving or seal and refrigerate. For best flavor, refrigerate 2–3 days before using.
Notes
General:
- If using a 32-ounce jar, double the brine so the onions are covered.
- This recipe is for refrigerator pickles and is not suitable for traditional canning.
- For an escabeche-like flavor, add ½ teaspoon dried oregano to the brine.
Storage:
- Store refrigerated in an airtight container for up to 2 weeks.
- Do not freeze.
Nutrition
Carbohydrates: 4 g |
Protein: 0.2 g |
Fat: 0.02 g |
Sodium: 873 mg |
Sugar: 4 g