| | |

Panera Pickled Red Onions (Quick Refrigerator Pickled Onions)

As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

These copycat Panera Pickled Red Onions are tangy, sweet pickled red onions. No canning involved, these refrigerator quick pickled red onions are the best for salads, burgers, pizzas and only take 15 minutes to make!

If you are a pickling newbie, run, don’t walk to make these scrumptious complimentary pickled red onions.

Try these refrigerator pickled onions on pizza, tacos, burgers and salads!

Square image of canning jar opened with bright red pickled red onions and liquid in it with fork pulling some out for serving.

I really wanted to title this post, “Pickled Red Onions – For Dummies” because that would fit me, I’ve never canned or jarred or pickled…well, anything really.

I wasn’t raise on a farm, an orchard or a ranch, instead I was raised in the San Fernando Valley (yup, I’m a true Valley Girl; like totally, for sure; gag me with a spoon!), growing up in suburbia, there weren’t many opportunities to can green beans, fresh peaches or pickles, though we did boast a fine guava tree, several citrus trees along with an abundant apricot tree.

Pickled Red Onion Recipe

This recipe is from A Farmgirl’s Dabbles and I’ve been admiring for awhile. I thought it would pair perfectly with my Blackberry Grilled Chicken Salad and I was right.

Pickled Red Onions ingredients on a cutting board.

Ingredients for Panera Pickled Red Onions

  • Red Onions | With a little bite that turns sweet when adding a simple brine.
  • Apple Cider Vinegar | I love using Bragg’s apple cider vinegar
  • Red Wine Vinegar | Two vinegars give these Panera pickled red onions great flavor
  • Granulated Sugar | I use organic cane sugar, unbleached, but you could use white sugar too
  • Spices | We will use kosher salt, ground allspice and a shake or two of red pepper flakes.

I must have ranch-hand/farm-girl roots in me somewhere; my grandmother grew up on a sugar beet farm in South Dakota. I love getting my hands dirty, growing things, I adore the smell of fresh cut hay, grass and more.

Well all of that to say, I really enjoy others pickling skills but I have never tried it myself, until this past week. I love red onions in salads, on sandwiches, pizza, or calzones…but sometimes when they are raw they don’t quite like me. Know what I mean. You’ll want to give these a try!

Large jar filled with fresh pickled red onions on a counter.

How to Make Refrigerator Pickled Onions

Cutting the top and bottom off of the onion, cut in half and then peel away the top layer/skin, slice into thin slices, I wish I had used my mandoline actually to make them a little thinner and more uniform, next time.

Sliced red onions on cutting board.

Next pour your vinegars (I used Bragg’s unfiltered apple cider vinegar, not necessary to use barrel aged red wine vinegar, just what I happened to have) into a medium pot over medium-high heat, add in the sugar (I use all natural, unbleached cane sugar)…

Adding sugar to the vinegar mixture in a small sauce pan for Panera Pickled Red Onions.

sea salt and bring to a boil, whisking or stirring until sugar is dissolved.

Adding kosher salt to pickling brine in pan.

Remove pan from heat once sugar is dissolved and stir in allspice…

Stirring in allspice for refrigerator pickled onions.

…and a shake of red pepper flakes.

Adding red pepper flakes to pickling onion brine.

Slide your sliced red onions into the pot carefully and stir until coated.

Adding fresh sliced red onions to refrigerator pickle onion brine.

Allow to sit, cooling completely in the pot, at room temperature. Once cooled, transfer the onions and pickling juice to a glass container.

I, like Brenda from A Farmgirl’s Dabbles used a larger canning jar, which is the perfect size. They will also work just fine if you put them in a mason jar, glass storage container with a tight fitting lid, etc.

Frequently Asked Questions

Do pickled red onions need to be refrigerated?

If you are not doing a hot water canning bath, then yes, these pickled red onions need to be refrigerated. Which is why they are called refrigerator pickled onions.

How long do homemade pickled onions last in the fridge?

Between 3-4 weeks when kept refrigerated in an airtight container.


  • Make Spicy Pickled Red Onions by adding up to one teaspoon of red pepper flakes, or slice up a jalapeno and add it to the red onions when placing in the brine.
  • Garlic | Add 2-3 cloves of garlic to the pickling mixture!
  • Peppery | Add up to a teaspoon of peppercorns, black, mixed or red peppercorns would be delish!
  • Herbs | Add a few sprigs of your favorite herbs; dill, tarragon, oregano or even bay leaves would all be wonderful.
  • Use different onions | White onions, Vidalia onions, sweet yellow onions would all be amazing!
  • Change up your vinegar | Use rice wine, balsamic (I would mix this with another vinegar), white vinegar, white wine or any vinegar combination you’d like to try.
Pickled red onions in jar ready for refrigerator.

The onions will take on a brighter red hue about 24 hours after they are pickled!

TIP | These are not shelf stable, but are intended to keep refrigerated.

Original recipe by A Farmgirl’s Dabbles; mine varies only in that I used natural unbleached cane sugar & unfiltered apple cider vinegar. Photograph inspired by A Farmgirl’s Dabbles.

How to Store Refrigerator Pickled Onions

Pickled red onions will last up to a month when stored in an airtight container in the fridge! Make them often!

Ways to Use Refrigerator Pickled Onions

Love it? Pin It!

Pin for refrigerator pickled onions, a Panera copycat pickled red onions recipe with jar of red pickled onions.

Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and comment below the recipe!

Square image of canning jar opened with bright red pickled red onions and liquid in it with fork pulling some out for serving.

Panera Pickled Red Onions Recipe

Author: Kathleen Pope
4.19 from 16 votes
These copycat Panera Pickled Red Onions are tangy, sweet pickled red onions. No canning involved, these refrigerator pickled onions are the best for salads, burgers, pizzas and more!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Side Dishes and Condiments
Cuisine American
Servings 2 Cups
Calories 155 kcal


  • 1 large red onion, sliced thin
  • 1 cup apple cider vinegar, I like Bragg’s Unfiltered ACV
  • 1/2 cup red wine vinegar
  • 1/4 cup sugar, I use natural, unbleached cane sugar
  • 1 teaspoon kosher salt
  • 1/8 teaspoon ground allspice
  • shake or two red pepper flakes


  • Slice off the top and bottom of your onion, cut in half and peel back skin and top layer. Slice thin, about 1/8 inch, if you have a mandoline might be easier and more uniform.
  • Over medium heat, in a medium saucepan, add the following: apple cider vinegar, red wine vinegar, sugar, salt and stir or whisk bringing to boil. Once sugar is dissolved, remove pot from heat and stir in allspice and red pepper flakes.
  • Add sliced red onions carefully to the pot of hot vinegar and stir gently to combine. Allow to come to room temperature, stirring occasionally. Once cooled; spoon onions and pour liquid into a large jar or storage container.
  • Refrigerate until chilled, ready in about 24 hours, but the flavors will enhance with time. Keep pickled red onions in refrigerator, use within about a month.

✱ Kathleen’s Tips

TIP | Try these delicious pickled onions on salads, burgers, sandwiches, pizzas, tacos and more!
Original recipe from A Farmgirl's Dabbles check out her amazing pairings for these pickled onions!


Serving: 1 tablespoon Calories: 155 kcal Carbohydrates: 31 g Protein: 1 g Fat: 0.1 g Saturated Fat: 0.03 g Polyunsaturated Fat: 0.01 g Monounsaturated Fat: 0.01 g Sodium: 1176 mg Potassium: 193 mg Fiber: 1 g Sugar: 28 g Vitamin A: 2 IU Vitamin C: 4 mg Calcium: 26 mg Iron: 1 mg

Nutrition Disclaimer

The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Tried this recipe?Let us know how it was!
Kathleen Pope, The Fresh Cooky.

About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. This recipe looks so good! I was wondering .. if I could put these canned onions in a hot water bath for 10 minutes and then they would be shelf stable ., at least longer than a few weeks.
    Thank you