These quick pickled onions are so easy! They will only take 5 minutes of your time and they are so versatile! Add them to lots of dishes! So delicious!
Have you ever tried pickling onions? It is so easy, you won’t even believe it! No cooking in a pressure canner or a hot water bath canning pot! The best part is they will last for many months in your refrigerator!
- What are Pickled Onions?
- What Vinegar Can You Use to Make Quick Pickled Onions
- Should You Store Quick Pickled Onions in the Refrigerator?
- How to make Quick Pickled Onions at Home
- How to Use Pickled Red Onions
- Other Delicious Canning Recipes on Binky’s Culinary Carnival
- Tools I Use to Make Pickled Onions
- Quick Pickled Onions
What are Pickled Onions?
Pickling is the process of preserving fruits and vegetables in an acidic solution, or sometimes just a salt. This technique has been used for thousands of years. It is thought that the process may have begun in northwestern India.
What Vinegar Can You Use to Make Quick Pickled Onions
The acid varies, depending on the flavor profile you are looking for. It can be any of the varieties of vinegar, including;
- red wine vinegar
- white wine vinegar
- apple cider vinegar
- white vinegar
- among others
Other acids include lemon or lime juices.
Should You Store Quick Pickled Onions in the Refrigerator?
The short answer is Yes! For health reasons and for the longevity of these pickled red onions, the best to place store them is the refrigerator. I usually only make a small batch so that we use them up within six months, or so.
How to make Quick Pickled Onions at Home
- Measure spices.
- Toast in dry pan.
- Slice onion in half, leaving root end in tact.
- Slice into 1/8″-1/4″ thick slices
- Measure sugar & salt.
- Measure vinegar.
- Heat vinegar, water, sugar and salt to boiling. Allow to cool.
- Crush garlic.
- Break apart onion slices.
- Pack into canning jars.
- Add spices.
- Add garlic. Seal.
How to Use Pickled Red Onions
Pickled Red Onions are a delicious and versatile condiment for a lot of your recipes! They go perfectly with;
- Venison Tacos
- Pork Tacos
- Burritos with Cheese Sauce
- Chunky Chili
- Smoky Chipotle Turkey Burgers
- Grilled Tuna and Cheese
- Spicy Grilled Cheese Sandwiches
Other Delicious Canning Recipes on Binky’s Culinary Carnival
Look at the lovely color of these pickled onions! The red wine vinegar helps with the lovely red color, but they are honestly still a lovely pink/ red if you substitute any other vinegar.
So that is a super easy canning recipe that you can accomplish in just a few minutes! Perfect for those who are new to the world of canning, or preserving your own food! To learn more about canning and preserving, these posts will help!
Due to my background in horticulture, I had several readers request a tutorial on Vegetable Gardening. So if you have interest in the subject, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss my How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!
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That’s how easy it is to make Quick Pickled Onions. Thanks for stopping by today!
Enjoy! And have fun cooking!
Tools I Use to Make Pickled Onions
Contains affiliate links, for full disclosure, see FTC Disclosure, here.
Quick Pickled Onions
- 1 tsp cumin seed
- 1 tsp coriander seed
- 1 red onion sliced 1/8- 1/4" thick
- 1 bay leaf
- 1 cup red wine vinegar others vinegar will work. See post for details.
- 1/2 cup water
- 2 Tbsp sugar
- 1 tsp salt
- 2 cloves garlic
- Toast cumin and coriander in dry pan until fragrant. Remove and set aside.
- Add vinegar water, sugar and salt to the same pan. Bring to boil. Stir to combine.
- Slice onions, squeeze as many as you can into pint jars. (Depends on how big your onion is.)
- Crush garlic. Add to jar. Add spices and garlic to each jar.
- Cover with vinegar mixture. Seal jars.
- Allow to cool to room temperature, then refrigerate for at least 3 days, up to about 6 months.
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.
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