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Quick Refrigerator-Pickled Red Onions

By: Ordinary Glow Team Updated on Thu, 20 Aug 2026 12:03:00 GMT Preserving & Canning
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By Ordinary Glow Team

The Ordinary Glow Team creates welcoming recipes, useful home guides, and realistic projects for everyday living.

Updated on Thu, 20 Aug 2026 12:03:00 GMT

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Small-batch preserves and pickled vegetables in clean jars Pin it
Small-batch preserves and pickled vegetables in clean jars

This quick pickle adds brightness to sandwiches, salads, tacos, and grain bowls with only a few minutes of active work.

Slice evenly

Thin, even slices soften at the same rate and are easier to tuck into a clean jar.

Let the brine cool

Leave the jar uncovered until it is no longer hot, then cover and refrigerate promptly.

Summary

Use a clean utensil each time you remove onions and discard the batch if you notice spoilage or an unusual odor.

Frequently Asked Questions

Is this recipe safe for pantry storage?

No. This version is designed only for refrigeration and is not a tested shelf-stable canning process.

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Quick Refrigerator-Pickled Red Onions

Prep Time:
15 Minutes
Cook Time:
5 Minutes
Total Time:
20 Minutes
Servings:
1 medium jar
Small-batch preserves and pickled vegetables in clean jars
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Crisp, tangy red onions made for the refrigerator—not for shelf-stable storage.

Ingredients

  • Pickled onions

  • 1 medium red onion, thinly sliced
  • 120 ml vinegar
  • 120 ml water
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon peppercorns, optional

Instructions

1.

1. Fill the jar: Place the sliced onion in a clean heat-safe jar.

2.

2. Warm the brine: Warm the vinegar, water, sugar, and salt just until dissolved.

3.

3. Pour: Pour the warm brine over the onion, making sure the slices are submerged.

4.

4. Cool and refrigerate: Cool uncovered, then cover and refrigerate. Let the onions rest before serving.

Notes

  1. This is a refrigerator recipe only; do not store at room temperature.

Tools You'll Need

  • Clean heat-safe jar
  • Small saucepan