Question 1

Are white onions good for pickling?

Accepted Answer

Absolutely! White onions have a naturally sharper flavour than yellow onions, but they mellow beautifully in the brine while staying nice and crisp. They're a great choice if you like a bright, tangy bite.

Question 2

Can I use red onions instead?

Accepted Answer

Yes! Red onions work just as well and have a slightly milder flavour with a beautiful pink colour once pickled. If you're looking specifically for a red onion version, be sure to check out my easy pickled red onions recipe.

Question 3

Do pickled onions need to be refrigerated?

Accepted Answer

Yes. This is a refrigerator pickled onions recipe, so the onions should be stored in the fridge at all times. They aren't intended for shelf-stable storage or canning.

Question 4

Why are my pickled onions soft?

Accepted Answer

Soft onions are usually the result of using boiling brine or slicing them too thick. For the best texture, warm the brine just until the sugar and salt dissolve, and slice the onions as thinly and evenly as possible.

Question 5

How long before pickled onions taste their best?

Accepted Answer

They're ready to eat after about an hour, but I find they taste even better after sitting overnight. That extra time allows the onions to mellow while soaking up even more of the tangy brine.

Question 6

Can I reuse the pickling brine?

Accepted Answer

I don't recommend it. Once it's been used, the brine becomes diluted by the onions and loses some of its flavour. For the best results, make a fresh batch each time.

Condiments & Toppings

Quick Pickled White Onions Recipe