How To Make Pickled Onions - Easy Pickled Red Onions Recipe (2024)

FAQs

How long do homemade pickled red onions last? ›

Set aside to cool to room temperature, then store the onions in the fridge. Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.

You can use pickled red onions in any dish that could use a pop of acid: Add the crunchy condiment to a charcuterie board for a snacky supper. Throw them on a grilled cheese sandwich, pulled pork sliders, or a tray of nachos.

I always like to salt and soak the onions before pickling. This gets rid of the harsh 'bite' that often makes raw-onions unappetizing. Soaking them for a short time in hot water softens the onions slightly, priming them for quicker, more thorough absorption of the vinegar brine.

Bring a medium pot of water to boil to blanch the red onions. This step will help cut the raw onion flavor for those who prefer a milder tasting pickle. If you don't mind the raw flavor of onions, feel free to skip this step.

TO STORE: Pickled onions can last in the refrigerator for up to 3 weeks. I like them best during the first week because they are the most crisp, but they're still yummy later on.

If they give off an off-putting or sour smell, it's best to discard them. Additionally, if you spot any signs of mold, it's time to say goodbye. Changes in color from vibrant pink to brown or a slime-like texture are also indicators of spoilage.

When preparing raw onions, soak in cold water before hand to remove some of the pungency and soften the flavor. However since soaking too long will dilute the flavor, soaking in cold water for 5 to 10 minutes is recommended. Squeeze out excess water before using.

Place the vinegar, 1/4 cup of olive oil, sugar, peppercorns and thyme in a large noncorrosive saucepan and bring to a boil. Add the onions to the hot liquid and simmer for 5 minutes. Remove the pot from the heat and allow the onions to steep for at least 2 hours or overnight.

Salt is a very important component when pickling, as it helps prevent the production of harmful bacteria by drawing out moisture. There are two types of 'salting'. Dry salting prior to the pickling process (which the recipe below uses) or wet salting, which uses a brine as part of the pickling process.

Should onions be cooked before pickling? ›

Blanching also kills many common microbes and that are also eating your food. If you are making pickles that will be refrigerated and eaten soon after they are made, then you Might be OK skipping the blanching process. But if are making food you want to last safely, then it's a step you don't want to miss.

Baking soda makes the onions more alkaline, which speeds up the browning reactions necessary for properly caramelized onions. But it also weakens the pectin that holds the onion's cells together, turning what should be soft but distinct pieces of browned onion into a nauseating stew of pea-green mush.

You take all of your ingredients, apart from the product that is being pickled, and bring them to a boil. The heating process helps activate the flavors in the brine and marry them together. This hot brine is then poured over what is to be pickled and then stored in the refrigerator.

If your dish tastes too sour try to add sweetness—think sugar, honey (it's healthy!), cream or even caramelized onions. You can also dilute the dish (same as you would with a dish with too much salt).

Putting Those Pickled Onions To Use

And if you're not up for the canning process, they can even be pickled and stored in the refrigerator -- though, in this case, you'll want to use them up within a couple of weeks.

Return lid and airlock and continue to let ferment at room temperature out of direct sunlight for 5-7 days. Transfer finished pickled red onions to jars and move to the refrigerator. Fermented onions will keep refrigerated for at least 2 months.

"As long as the pickles are kept cold, they can last upwards of 75 days unopened in the fridge," Andre shares. Once opened, any pickles should be stored in the fridge, submerged in brine, to maintain freshness for at least up to three months, according to the USDA.

Storage: For vacuum-sealed jars, store in a cool, dark place for at least 2 - 4 weeks before opening, allowing for the flavour to develop. Unopened jars will keep for up to 12 months in the pantry. Once jars are opened or if the jars have not sealed effectively store in the fridge for up to 1 month.