Pickled Onions
Pickled Onions: Your sandwiches and salads will be that much better with them.
Author: Lemons & Anchovies
Recipe type: Condiments
Ingredients
- 3 large onions, sliced thinly
- 2 cups white vinegar
- ½ cup water
- 3 tablespoons sugar
- Few pinches kosher salt
- Dried bay leaves
- Few Dried Peppers
- Black Peppercorns
Instructions
- In a medium pot combine the ingredients from the vinegar to the peppercorns and the bring the mixture to a simmer. Add the onions and bring back to a simmer and cook for 2 - 3 minutes. Remove from heat, transfer the onions to mason jars and pour the hot brine over them to cover. Leave to cool, cover the jars and refrigerate for several hours or a day. The pickled onions will keep for a few weeks.
Notes
This recipe will be enough to fill three mason jars with brine left over.
Laura (Tutti Dolci) says
These onions sound delicious, Jean! Love the idea of tossing them on a salad. I have an onion soup recipe that I’ll try to send you – it’s a classic in Calabria and comes together in about 45 minutes. I’m amazed at how flavorful it is even on the first day!
lemonsandanchovies says
Laura, got your email while I was on my hike–thank you so much! Now I’ve got a recipe to try, yay! Have a great weekend! 🙂
Patty says
Hi Jean! I’ve wanting to do some pickling but haven’t had time! So, your post today is inspiring for me to see;-) Good for you trying to use up your sweet onions- I would probably be leaving baskets on my neighbors/friends doorsteps;-)
Jeanette says
I’ve been getting lots of onions in my CSA Box lately – this would be a great way to use them. I think my kids would like them in sandwiches.
Jen Laceda @ Tartine and Apron Strings says
Yum, yum, yum! I can have this condiment with everything – EVERYTHING!
Suzanne says
Great idea to use up your onions, I was wondering what you were planning with the huge box that you got. And you even make an onion look good in photos you are quite amazing friend!
Kankana says
How about onion soup ? That could finish a lot of those! I never pickled onions ever .. but I like the idea.
Rosa says
I love pickled onions! perfect in sandwiches as accompaniment to cheese. Yours look delicious.
Cheers,
Rosa
Joan Nova says
I loved pickled vegetables and hardly ever do them. Thanks for reminding me! … and I like Rosa’s suggestion for putting them in sandwiches.
Lisa { AuthenticSuburbanGourmet } says
Love to see you canning and pickeling! 🙂 These look and sound simply amazing. This is a perfect use for these delightful onions. Love, love the photos. Hope you had a nice weekend!!
foodwanderings says
Ooh nice Jean. I always saw the pearl onions but I like this version! I am a vinegar based type of a gal so thi sis up my alley vs just salt pickle! 🙂 Great snapshots too! 🙂
Frank says
Wow! I love onions and use them every day–and Walla-wallas are wondeful–but I’d be at a loss to use 20 pounds of them… Good luck!
Erin @ Dinners, Dishes and Desserts says
I have never tried pickled onions before. I am sure they would be extra good with those onions!
Nami | Just One Cookbook says
This must be so good with sandwiches. I love the vinegar flavor and this is far better than raw onion in the sandwich or burgers!! Great idea Jean!
Carina says
Great recipe. I’ve always wondered what to do with onions, this was a great idea. Thanks for sharing!
Patricia Salisbury says
I see that all of the other comments are dated 2012, which makes me wonder if you are still out there. Just in case you are, can you tell me if there is any food safety reason why these pickled onions have to be stored in the refrigerator? Could I not process them in a water-bath canner, and keep them for a year or so? (One year seems to be the time that food safety “experts” commit to in terms of the shelf-life of home-canned products, but those of us who have been canning for a while are generally of the opinion that properly made home pickles are good for, shall we say . . . several . . . years.)
Jean says
Hi, Patricia. I haven’t logged into my blog in a long time so my apologies for the very late reply. I am not an experienced canner at all so I would defer to your experience in this case. I would have followed the instructions on the recipe I used.