How long do pickled red onions last in the refrigerator?

Pickled red onions will last 2-3 weeks in the refrigerator when stored properly in an airtight container. Their texture is best within the first two weeks, after which they remain safe to eat but may become softer.

Can I make pickled red onions without sugar?

Yes, you can make pickled red onions without sugar, though a small amount helps balance the acidity. For sugar-free versions, you can omit it entirely or substitute with monk fruit sweetener, stevia, or erythritol to maintain sweetness without the calories.

Why did my pickled red onions turn out soft?

Soft pickled red onions usually result from using hot brine on raw onions for too long. For crunchier pickles, either cool the brine slightly before adding it to the onions or briefly blanch the onions first in boiling water for 10 seconds, then shock in ice water.

Are pickled red onions good for gut health?

Pickled red onions can support gut health as they contain prebiotic fibers that feed beneficial gut bacteria. If using raw, unpasteurized vinegar, they may also contain some probiotic benefits, though they aren't as probiotic-rich as fermented foods like kimchi or sauerkraut.

Can pickled red onions be canned for long-term storage?

Traditional pickled red onions recipes aren't designed for water bath canning or shelf-stability. For long-term storage, you would need to follow a recipe specifically tested for canning safety with proper acidity levels. The refrigerator method described here is designed for shorter-term storage.

What can I substitute for apple cider vinegar in pickled red onions?

You can substitute white vinegar, rice vinegar, white wine vinegar, or even red wine vinegar for apple cider vinegar in pickled red onions . Each vinegar will impart a slightly different flavor profile, with white vinegar being the sharpest and rice vinegar the mildest.

Easy Pickled Red Onion Recipe: 4 Steps For Versatile Condiment

Description

Quick and easy pickled red onions that add vibrant color and tangy flavor to any dish.

Ingredients

- 2 medium red onions, thinly sliced

- 1 cup apple cider vinegar (white vinegar works too)

- 1 tablespoon granulated sugar

- 1 1/2 teaspoons kosher salt

- 1 cup hot water

- 2-3 garlic cloves, peeled and smashed (optional)

- 1 teaspoon whole black peppercorns

- 1 teaspoon mustard seeds (optional)

- 1 bay leaf (optional)

- 1 cinnamon stick (optional)

- 2 sprigs fresh herbs like thyme or dill (optional)

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Instructions

Thinly slice red onions using a mandoline or sharp knife. Place them in a clean glass jar or heatproof container. For milder flavor, pour boiling water over the slices in a colander to reduce sharpness.
In a saucepan, combine vinegar, sugar, salt, and water. Add optional spices or aromatics, then bring to a simmer, stirring until sugar and salt dissolve (about 2–3 minutes).
Pour the hot liquid over the onions, ensuring they’re fully submerged. Let cool at room temperature for about 30 minutes until the onions turn a vibrant pink.

Seal the jar and refrigerate. Flavor improves over time; they’re best after 24 hours when the taste is mellowed but still crisp.

Notes

These refrigerator pickles come together in minutes and elevate everything from tacos to salads.

Prep Time: PT15M
Cook Time: PT5M
Category: Condiment
Method: Pickling
Cuisine: International