Sugar-Free Quick Pickled Red Onions, an easy refrigerator pickled red onions recipe that is quick pickled in a no sugar vinegar brine. A tasty – and healthy – way to preserve your onion harvest!
Prep the red onion: Cut the stems off the red onion, then slice in half and remove the outer layer. Then slice each half into thin slices and set aside.
Prepare the pickling jar: Add sliced red onions to a large jar and add dill or other desired herbs, mustard seeds, garlic, and red pepper flakes.
Prepare and add the brine: In a medium saucepan bring the water, vinegar, and salt to a boil. Once boiling, pour into the jar until the liquid completely submerges the onions. Close the lid on the jar tightly.
Pickling instructions: Let the jar cool on the counter until it reaches room temperature. Once cooled, put the jar into the refrigerator and let the onions pickle for at least 2 hours before serving, but for best results serve after at least 24 hours. Quick pickled onions are good up to one month in the refrigerator.
Notes
Vinegar: Red wine vinegar and apple cider vinegar are the best vinegar choices for this recipe.
Recommended jar: Choose a large and wide jar with about 1/2 - 1 inch space (2-3 cm) below the lid.
Other recommended tools: small saucepan, cutting board, knife set
Prep ahead and storage: Refrigerator pickled onions should be made at least 2 hours before serving, but for best results make at least 24-48 hours ahead. Keep the jar refrigerated and it can be enjoyed for up to one month. Do not freeze.
Nutrition notes: Nutrition information is calculated with all brine ingredients (including full amount of sugar, salt, etc.), however the onions don’t absorb all of the liquid so the actual nutrition information is less than listed here.