These refrigerator quick pickled red onions take one pan, five ingredients, and about five minutes of hands on time. Instead of pouring hot tap water over the onions and hoping the sugar and salt fully dissolve, I bring the brine to a real boil on the stove first.
It only takes a minute or two, and it means every batch turns out perfectly balanced instead of leaving grainy bits of sugar at the bottom of the jar.
Once the brine is ready, all that's left to do is pour it over the sliced onions, let the jar cool on the counter, and refrigerate.
These are naturally gluten free, since white vinegar, water, salt, and sugar don't contain any gluten to begin with, so you can add them to tacos, sandwiches, salads, and burgers without a second thought.
Give them a full 2 to 3 days in the fridge for the best flavor, though they are perfectly good to eat much sooner if you can't wait.
If you are looking for more gluten free pickling recipes try my Refrigerator Bread and Butter Pickles, my Easy Refrigerator Pickled Cauliflower or my Refrigerator Dill Pickle Chips.
You can find all of my snack recipes here: Gluten Free Snack Recipes
Why a Stovetop Brine Instead of Hot Water
A lot of pickled onion recipes tell you to just pour hot tap water over the onions and call it done. The problem is that hot tap water isn't always hot enough to fully dissolve the sugar and salt, which can leave you with grainy bits at the bottom of the jar instead of a smooth, balanced brine.
Bringing the brine to a real boil on the stove only takes a minute or two longer, and it guarantees the sugar and salt dissolve completely every single time. It's a small extra step that makes a real difference in the final flavor.
Are Pickled Red Onions Gluten Free?
Yes. White vinegar, water, salt, and granulated sugar are all naturally gluten free, so this recipe is safe to make exactly as written for a gluten free or celiac diet. There's no substituting or double checking labels required here, just straightforward, naturally gluten free ingredients.
Ways to Use Pickled Red Onions
These pickled onions add a bright, tangy crunch to almost anything. Try them on:
- Tacos, burrito bowls, and nachos
- Sandwiches, burgers, and wraps
- Salads and grain bowls
- Avocado toast
- Charcuterie boards
Troubleshooting Your Pickled Onions
If your onions turn out soft or mushy instead of crisp, the brine was likely still at a rolling boil when it hit the onions. Let the brine sit off the heat for a minute or two before pouring next time.
A little cloudiness in the brine is normal from the salt and sugar settling, but if you notice an off smell or the onions look slimy, it's time to toss the batch and start a fresh one.
Supplies
Storage Instructions
Store the pickled onions in their sealed jar in the refrigerator for up to 3 weeks. For the best flavor and texture, plan to use them within the first 2 weeks.
Top Tip
Bring the brine to a full boil rather than just using hot water. This guarantees the salt and sugar are completely dissolved, so every batch has the same balanced, tangy flavor.
Frequently Asked Questions
You can use very hot water, but boiling the brine on the stove guarantees the salt and sugar fully dissolve every time. Hot tap water can sometimes leave a bit of undissolved sugar or salt at the bottom of the jar, so a quick simmer is the more reliable method.
Yes. White vinegar, water, salt, and sugar are all naturally gluten free, so this recipe is completely safe for a gluten free or celiac diet with no substitutions needed.
This usually happens when the brine is poured over the onions while it's still at a rolling boil. Let the brine come off the heat for a minute or two before pouring so the onions stay crisp instead of softening too much.
No. This is a refrigerator pickle recipe only and has not been tested for safe canning. Always store these in the refrigerator, and use a recipe specifically designed for canning if you want a shelf stable version.
A little cloudiness is normal, especially if some of the salt or sugar settles. If the brine looks cloudy along with an off smell or the onions look slimy, it's time to toss the batch and start fresh.
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Refrigerator Quick Pickled Red Onions
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
These refrigerator quick pickled red onions come together with a foolproof stovetop brine and just five simple ingredients, naturally gluten free and ready to top almost anything.
Ingredients
- 1 large Red Onion, thinly sliced
- ¼ cup Water
- ¾ cup White Vinegar
- 2 tsp Salt
- 2 tsp Granulated Sugar
Instructions
Thinly slice the red onion. Break the pieces apart and pack them into a 16 ounce wide mouth jar.
In a small saucepan over medium heat add the water, vinegar, salt and sugar. Stir to combine and bring to a boil, stirring occasionally until the salt and sugar fully dissolve.
Pour about half of the hot vinegar mixture over the onions in the jar. Use a spoon to press the onions down, then pour in the remaining vinegar mixture until the onions are fully submerged.
Let the jar cool for 30 minutes on your counter and then place a lid on the jar and refrigerate.
These are best after 2 to 3 days in the refrigerator, but can be enjoyed right away if you can't wait.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Snacks, Side Dishes
- Method: Stove Top
- Cuisine: American
Keep a jar of these refrigerator quick pickled red onions on hand and add them to your next taco night, sandwich, or salad. Let me know in the comments what you topped them on.
Ingredients
Instructions
Thinly slice the red onion. Break the pieces apart and pack them into a 16 ounce wide mouth jar.
In a small saucepan over medium heat add the water, vinegar, salt and sugar. Stir to combine and bring to a boil, stirring occasionally until the salt and sugar fully dissolve.
Pour about half of the hot vinegar mixture over the onions in the jar. Use a spoon to press the onions down, then pour in the remaining vinegar mixture until the onions are fully submerged.
Let the jar cool for 30 minutes on your counter and then place a lid on the jar and refrigerate.
These are best after 2 to 3 days in the refrigerator, but can be enjoyed right away if you can't wait.
