Quick Pickled Red Onions

 for Mediterranean or Middle Eastern-style dishes. Charcuterie Boards – Pairs well with cheeses and cured meats. Egg Dishes – Try with scrambled eggs or shakshuka. Storage & Shelf LifeStore in the refrigerator in a tightly sealed jar. Best used within 2 weeks for maximum flavor and crunch. Avoid storing at room temperature long-term, as this is a quick pickle and not shelf-stable. ❓ FAQQ: Can I use white onions or yellow onions?A: Yes, but red onions are preferred for their color and natural sweetness. White onions result in a sharper flavor, while yellow onions give a deeper, more mellow note. Q: Is it safe to can these?A: No. This recipe is for refrigerator pickles only. It’s not intended for shelf-stable canning. For long-term storage, follow USDA-approved canning methods. Q: Can I reuse the brine?A: You can reuse the brine once more, but its flavor and acidity will be milder. Always refrigerate reused brine and use within a week. Final ThoughtsPickled red onions are one of those simple pleasures in the kitchen. They’re quick to make, endlessly adaptable, and deliver a powerful burst of flavor and color to any dish. Once you start making them at home, you’ll never go back to store-bought.