Easy Refrigerator Pickled Onions

These Refrigerator Pickled Onions are so easy to make and taste good on everything. They’re sweetened with maple syrup and flavored with garlic and black peppercorns. You’ll be making them all the time!

If you follow me on Instagram, you may have noticed that I’ve been making these Refrigerator Pickled Onions a lot lately. They’re easy to make, keep for a while in the refrigerator and make everything taste better!

I’ve been buying pickled jalapeños for a few years now, but I think these pickled onions are my favorite. They’re vinegar-y, salty, spicy and sweet.

Pickled Onion Recipe Ingredients and Substitutions

• Red Onions – You could really make these pickled onions with any kind of onion you like, but I like to use red onion because they’re a little sweeter than others and I love the color. Shallots would also work great.
• Vinegar – I use white distilled vinegar because it’s great for pickling.  You could use a different type of vinegar, it would just give the pickled onions a slightly different taste.
• Water – A little water helps dilute the vinegar . Use whatever water you would drink.
• Garlic – The garlic is totally optional but I really love the mild garlicky flavor it adds. I also love eating the pickled garlic pieces!
• Peppercorns – The peppercorns give a nice spicy kick. I used black peppercorns but pink would work well, too.
• Maple Syrup – Most pickled onion recipes I see use white sugar, but I prefer to use pure maple syrup when I can. This adds a nice sweetness that balances out the salt-and-vinegar flavors.
• Salt – Salt is a traditional ingredient when pickling vegetables. I used fine sea salt because it dissolves quickly.

How To Make Refrigerator Pickled Onions

These pickled onions are so easy to make, which is great because you will go through them quickly!

1. Start by thinly slicing the red onion. You can make the slices as long or as short as you like. I prefer mine to be bite-sized.
2. You can either make these in a large mason jar or a bowl with a lid. Either in your jar or bowl, add the garlic, peppercorns, maple syrup and salt. Mix and then add in your onion slices. Try to fit as many of them in as you can. I like pushing the top down to ensure the jar is well-packed.
3. Then, pour in your vinegar and water. Close the top of the jar and shake until the garlic, salt, peppercorns and maple syrup are evenly distributed through the jar. If making in a large bowl, just mix everything together.
4. Put the top on and refrigerate overnight. They’re done when the liquid is pink in color and the onion has softened.

How To Use Your Easy Pickled Onions

There are so many delicious ways to use these Refrigerator Pickled Onions! Here are just a few ways I like to enjoy them:

• On tacos
• Vegan breakfast bowls
• Mediterranean falafel bowls
• Taco Salads
• Nachos
• Pizza

What’s your favorite way to use pickled onions?

Pickled Onion Frequently Asked Questions

• How long do pickled onions last in the refrigerator? About 3 weeks. I usually eat mine in a few days!
• Do I have to use red onion? No, you could use any onion you like. I prefer red because they are naturally a little sweeter and have a nice color. Shallots would be great, too!
• Do I have to use white distilled vinegar? No, you can use any kind of vinegar you like, however, the taste will differ.
• Can I use pink peppercorns instead of black? Of course!
• Can I add sliced jalapeños? Yes! That would add a nice spiciness. 
• Should I eat the pickled garlic? It’s totally up to you, but it’s so good.

Have a question I didn’t answer? Ask below and I’ll get you an answer ASAP.

Looking For More Delicious, Homemade Condiments?

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CHECK OUT EXACTLY HOW I MAKE THESE REFRIGERATOR PICKLED ONIONS BELOW!

Easy Refrigerator Pickled Onions

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5 from 2 reviews

• Author: She Likes Food
• Total Time: 24 hours
• Yield: 20 1x
• Diet: Vegan

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Description

These Easy Refrigerator Pickled Onions are packed with flavor and the perfect condiment for so many savory meals!

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Ingredients

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• 1–2 large red onions
• 3 cloves garlic, thinly sliced
• 1 teaspoon black peppercorns
• 2 teaspoons fine sea salt
• 3 tablespoons pure maple syrup
• 1 cup white distilled vinegar, or more to cover the onions
• 1/2 cup water

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Instructions

1. Thinly slice the red onions.  I like to make mine bit sized so I cut the onion in half and then thinly slice it from there.  You can make the slices are long or short as you like.
2. Either in a large mason jar or bowl, add the garlic, peppercorns, salt and maple syrup.  Stir until combined and then pack in all of your onion slices.  If making in a jar, make sure to press them down so you can fit as many in as you can.
3. Pour in the vinegar and water.  At this point, if all the of onions are not fully covered you can add in extra vinegar or water until they are.
4. Tighten the lid on the jar and shake until all ingredients are evenly distributed.  If making in a bowl, just stir until combined.
5. Cover and refrigerate overnight, but can be refrigerate up to about 3 weeks.

• Prep Time: 24 hours
• Category: Condiment, Vegan
• Method: Refrigerator
• Cuisine: American