These Easy pickled onions are a Must Try
These EASY pickled onions are a MUST TRY! is a easy American recipe that serves 4. 15 calories per serving. Recipe by The Alright Chef on YouTube.
Prep: 15 min | Cook: 5 min | Total: 30 min
Cost: $26.34 total, $6.59 per serving
Ingredients
- 1 large Red Onion (thinly sliced to 1/16 inch using a mandolin)
- 3 cloves Garlic Cloves (peeled)
- 2 leaves Bay Leaves (dried)
- 1 tsp Mustard Seed (whole)
- 1 tsp Black Peppercorn (whole)
- 0.5 cup Rice Wine Vinegar (for brine)
- 0.5 cup Water (room temperature)
- 1 tbsp Salt (non‑iodized)
- 1 tbsp White Sugar (granulated)
- 1 jar Mason Jar (1‑pint, sterilized)
- 1 piece Fermentation Weight (optional; can use a small clean jar filled with water)
Instructions
Slice the Onions
Using a mandolin slicer, cut the red onion into thin rounds about 1/16 inch thick. Work slowly and keep your fingers protected.
Time: PT5M
Pack the Jars
Place the sliced onions tightly into the sterilized mason jar, filling it to the brim.
Time: PT5M
Add Flavorings
Drop the peeled garlic cloves, bay leaves, mustard seed, and black peppercorn into the jar on top of the onions.
Time: PT2M
Prepare the Brine
In a saucepan combine rice wine vinegar, water, salt, and white sugar. Bring to a boil, stirring until the salt and sugar dissolve.
Time: PT5M
Temperature: boiling
Pour Brine Over Onions
Using a funnel, carefully pour the hot brine over the onions, making sure they are completely submerged.
Time: PT3M
Weight and Seal
Place the fermentation weight (or a small clean jar filled with water) on top of the onions, then seal the mason jar with its lid.
Time: PT5M
Cool and Refrigerate
Let the jar cool to room temperature, then place it in the refrigerator. The onions are edible after about an hour, but develop the best flavor after 2–3 days.
Time: PT0M
Nutrition Facts
- Calories
- 15
- Protein
- 0 g
- Carbohydrates
- 4 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Vegan, Gluten‑Free, Vegetarian
Allergens: Mustard
Ingredient Substitutions
- Instead of Red Onion: White onion, Shallots
- Instead of Garlic Cloves: Garlic powder (1/4 tsp)
- Instead of Mustard Seed: Mustard powder (1/2 tsp)
- Instead of Black Peppercorn: Ground pepper (1/2 tsp)
- Instead of Rice Wine Vinegar: Apple cider vinegar, White wine vinegar
- Instead of Salt: Sea salt
- Instead of White Sugar: Honey (1 tsp)
- Instead of Mason Jar: Any clean glass jar with lid
- Instead of Fermentation Weight: Small zip‑top bag filled with water
Equipment Needed
- Mandolin Slicer
- Saucepan
- Measuring Cup
- Measuring Spoon
- Funnel (optional)
- Jar Tongs (optional)
- Ladle or Large Spoon
Critical Steps — Do Not Skip
- Slice onions uniformly to 1/16 inch.
- Heat brine until boiling to dissolve salt and sugar.
- Ensure onions are fully submerged in the hot brine.
- Use a weight to keep onions below the brine surface.
Chef Tips from the Video
- Red onions give a vibrant color; for a milder flavor use sweet onions.
- Sterilize jars by boiling them for 10 minutes to prevent unwanted microbes.
- For extra zing, add a pinch of red pepper flakes to the brine.
Troubleshooting
Onions are not fully submerged.
Add a little more hot brine or press the onions down with a clean spoon; use a weight to keep them below the surface.
Onions become mushy after a few days.
Slice the onions slightly thicker (1/8 inch) or reduce the pickling time to 1–2 days.
Brine tastes bland or not salty enough.
Add an extra ½ tsp of salt to the brine and stir until dissolved before pouring.
Storage
Refrigerator: Up to 2 weeks in a sealed jar.
Freezer: Not recommended; texture degrades.
Room temperature: Do not store at room temperature; keep refrigerated.
Make-Ahead Tips
- Pickled onions keep well for up to 2 weeks, making them perfect for meal prep.
- If you need a larger batch, simply multiply the brine ingredients proportionally.
Frequently Asked Questions
What is the cultural significance and history of pickled onions in American cuisine?
Pickled onions have been a staple in American home canning since the early 20th century, originally used to preserve the short‑season harvest and add a tangy crunch to meals. They are especially popular in Southern and Midwestern cooking as a condiment for burgers, hot dogs, and salads.
What are the traditional regional variations of pickled onions in the United States?
In the South, pickled onions are often made with white vinegar and a touch of sugar, while in the Pacific Northwest, rice wine or apple cider vinegar is favored for a milder flavor. Some Midwestern families add beet juice for a bright pink hue.
How are pickled onions traditionally served in American households?
They are typically served chilled as a side condiment on the table, added to sandwiches, tacos, salads, and grilled meats. In many families they are also a key component of a classic “pickle platter” alongside cucumbers and carrots.
On what occasions or celebrations are pickled onions commonly enjoyed in American culture?
Pickled onions appear at backyard barbecues, picnics, and holiday spreads such as Thanksgiving or Fourth of July cookouts, where they add a bright contrast to rich, savory dishes.
What other American dishes pair well with quick pickled onions from The Alright Chef?
They complement pulled pork sandwiches, grilled chicken salads, cheeseburgers, deviled eggs, and even avocado toast, providing a sharp acidity that balances rich flavors.
What makes The Alright Chef’s quick pickled onions special compared to other pickle recipes?
The Alright Chef uses a 1:1 rice wine vinegar to water ratio and adds a simple mustard seed‑black peppercorn blend, creating a bright, slightly spicy brine that sets in as little as one hour while still developing depth over a few days.
How has the quick refrigerator pickle method evolved over time in American home cooking?
Originally, pickles required long fermentation in cool cellars. Modern refrigerator pickles, like The Alright Chef’s version, use hot brine and airtight jars, drastically reducing the time needed and making the process safer and more convenient for busy home cooks.
What are the most common mistakes to avoid when making quick pickled onions from The Alright Chef?
Common errors include slicing the onions too thick, not using a hot brine (which slows flavor absorption), and failing to keep the onions fully submerged, which can lead to spoilage.
Why does this quick pickled onions recipe use rice wine vinegar instead of white distilled vinegar?
Rice wine vinegar provides a milder acidity and subtle sweetness that lets the onion’s natural flavor shine, whereas white distilled vinegar can be too sharp and overpower the delicate spices.
Can I make The Alright Chef’s pickled onions ahead of time and how should I store them?
Yes, you can make them up to two weeks in advance. Keep the sealed jar in the refrigerator; the flavor will improve each day, and they remain safe to eat for up to 14 days.
What does the YouTube channel The Alright Chef specialize in?
The Alright Chef focuses on straightforward, budget‑friendly home cooking tutorials that emphasize technique, ingredient versatility, and quick meals for everyday cooks.
How does the YouTube channel The Alright Chef’s approach to American comfort food differ from other cooking channels?
The Alright Chef blends classic American comfort dishes with modern shortcuts, often using pantry staples and minimal equipment, whereas many other channels may rely on more elaborate setups or specialty ingredients.
Last updated: September 6, 2026
