Pickled Red Onions ~ A Quick and Easy Refrigerator Pickle

by | Sep 16, 2019

These pickled red onions are quite possibly my favorite refrigerator pickle of all time. They are a MUST-HAVE on carnitas tacos (don’t forget the cotija cheese too) and are equally delicious as a side for grilled steak and potatoes. I’d love to see all the ways you use them too!

Warning: you are gonna want to open a window because WHEW these things will stink up the house while cooking. Between slicing the onion and cooking the vinegar mixture, your nose is gonna want to shut off for a little bit. Don’t say I didn’t warn you 😉


Makes approximately one pint mason jar

1 Large red onion, thinly sliced about 1/8″-1/4″ *the thicker your slices, the longer it takes for the onion to pickle. I prefer thinner slices.

1 cup apple cider vinegar

1/2 cup red wine vinegar

1/4 cup granulated white sugar

1 tsp kosher salt

a pinch of red pepper flakes

1/8 tsp pumpkin pie spice or ground cloves (or both!)


Prep your onion by peeling and slicing to desired thickness.

In a saucepan, bring apple cider vinegar, red wine vinegar, sugar, and kosher salt to a boil.

Turn off heat and whisk in red pepper flakes & the pumpkin spice/clove.

Add the sliced onion to saucepan and toss.

Let your mixture cool completely (you can cover the pot to help with the smell while cooling). Stir occasionally.

Transfer to a  clean glass jar and store in the fridge always.

The flavor improves after sitting for at least a day, and the onions turn a brilliant, bright pink.

Use within 3 weeks. 

PS: Have you tried this recipe? Use my hashtag #FreckledCA on Instagram so I can see your results!

Meet Randi

Urban gardening is my jam. I’m Randi, California girl who obsessively gardens to grow food and flowers around my urban home. Seasonal, simple living is what inspires me~ I hope it will inspire you too. Join me in crafting a life and home connected to the garden Read More>>>>

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