Do pickled onions need to be refrigerated?

Yes. After letting the pickled red onions cool to room temperature, they should be covered and refrigerated. I recommend using a mason jar for storage as it's airtight.

How long do pickled onions stay good?

Pickled red onions will last up to 2-3 weeks in the refrigerator. You'll know they've gone bad if they have a bad smell, there is bubbling in the jar, the lid is bulging, or if there is a change in color or texture of the brine. If you notice any of these indicators, it's time to dispose of your pickled onions.

What is the best vinegar for pickling?

My preference is apple cider vinegar because I like the subtle sweetness it adds and that it's good for my health. However, you can pretty much use any light colored vinegar. You can find other suggestions in my recipe variations below.

Do you have to use sugar when pickling?

Not necessarily. Sugar acts as a preserver and adds sweetness. But, if you're avoiding sugar, the salt and vinegar will be sufficient preservatives on their own.

How To Pickle Red Onions (Quick & Easy)

Description

If you've ever wondered how to pickle red onions, you may be surprised to learn that it's actually incredibly easy. This tangy and sweet quick pickled onions recipe can be done with six ingredients and five minutes of hands-on time.

Ingredients

Units Scale

1 large red onion
1/4 cup of apple cider vinegar (or other light colored vinegar)
1/4 cup white vinegar
1 cup of warm water
1 tablespoon of maple syrup
1.5 teaspoons of kosher salt

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Instructions

Slice onions: First, slice the onions as thin as you can. You can use a knife or food processor to chop them. But, it's easiest to use a mandoline to quickly slice the onion into uniform loops. These are also easier to pull out of the jar once they're pickled. Ultimately, you'll want to prepare them into the shape you want them to be on your finished dish. So keep the end use in mind.
Pack the onions inside an airtight container: Loosely pack the sliced onions into an airtight container, like a mason jar.
Prepare and simmer brine: In a saucepan, combine apple cider vinegar, salt, maple syrup, and warm water. Stir until the salt dilutes into the mixture. Bring to a simmer over medium heat.
Pour brine over the sliced onions: Once the brine is simmering, remove from heat and pour the pickling mixture over your sliced onions until they are completely submerged. Gently press down to get rid of any space for air bubbles.
Let the mixture sit: Let the onions in brine sit for 20 to 30 minutes at room temperature uncovered. Then cover and place in refrigerator. While they're good to eat after sitting at room temperature, they'll get extra flavour and crunch after they've had a chance to fully chill. So, I recommend waiting. They’ll keep in the fridge for a couple weeks.

Equipment

Mandoline

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Notes

When letting the mixture sit at room temperature, ensure the jar is uncovered or the lid is screwed on loosely. This will ensure any potential heat or steam that needs to escape can.

Keywords: healthy condiments, easy recipes, healthy recipes