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How to Make Pickled Onions
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5 from 1 vote

Pickled Onions

Pickled onions add crunch and zip to everything from tacos to charcuterie plates. Make your own pickled onions using the quick refrigerator method or a water bath canner.
Prep Time20 minutes
Cook Time10 minutes
Cook Time30 minutes
Total Time1 hour
Author: Ashley Adamant

Ingredients

Pickled Red Onions

  • 4 cups red onions trimmed and thinly sliced (about 2 pounds as purchased)
  • 1 1/2 cups apple cider vinegar
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 Tbsp. pickling salt
  • 1 tsp. mustard seed
  • 1/2 tsp. celery seed
  • 1/2 tsp. red pepper flakes

Bread and butter pickled onions

  • 4 cups thinly sliced onions white or yellow
  • 2 cup white vinegar
  • 1/2 cups granulated sugar
  • 1 Tbsp. pickling or canning salt
  • 1 Tbsp. mustard seeds
  • 1/2 tsp. celery seed
  • 1/2 tsp. ground turmeric

Pickled pearl onions

  • 4 cups pearl onions peeled**
  • 2 1/2 cups white vinegar
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 tsp pickling or canning salt
  • 1 tbsp mustard seeds
  • 1 or 2 tsp. prepared horseradish
  • 1 small red chili peppers such as cayenne, sliced in half lengthwise
  • 1 bay leaf

Lime-pickled red onions*

  • 4 cups red onion sliced
  • 6 Tbsp. Lime Juice from around 3 limes
  • 1 tsp. salt

Instructions

  • 1. Add dry whole spices to the bottom of a 1-quart jar.
  • 2. Fill jar with sliced raw onion or whole pearl or pickling onions, adding any other vegetables called for in the recipe at this stage as well. Leave 1/2 inch headspace at the top of the jar.
  • 3. In a stainless steel saucepan, combine vinegar, water, sugar, salt, and ground spices. Bring to a simmer, stirring to dissolve.
  • 4. Pour the hot brine over onions (again, leaving 1/2 inch headspace between the brine and the lid).
  • 5. Seal the jar with a lid and refrigerate.

Notes

*To make lime-pickled red onions, toss the sliced red onion with lime juice and salt (a larger container will help ensure the onion slices are evenly coated). Let the onion slices marinate for at least an hour, at which point the pickled onions can be transferred to a small glass jar. Store in the fridge for up to 3 weeks. Do not can lime pickled onions.
**To peel pearl or pickling onions: Blanch onions in boiling water until the skins loosen, about 3 to 7 minutes. Drain the onions and plunge them into ice cold water. Let them sit for a minute, at which point the skins should slip off easily. Note pearl onions require a bit more brine than the other recipes since they don't pack as tightly in the jar.
Canning instructions: Heat water in canner to 140 degrees F. Process in a water bath canner for 10 minutes (pints) or 15 min (quarts), starting the timer once the water has come to a boil (for high elevations, 15 minutes for pints (20 min quarts) for 1,000 to 6,000 feet, 20 minutes for pints (25 min quarts) at 6,000 feet and up).
Remove jar from water canner and allow to cool at room temperature. If the lid is sealed properly, the pickles can be stored in a cool dry place for at least 18 months. If the seal is broken, store and serve as recommended for refrigerator pickles.