This recipe for Easy Refrigerator Pickled Red Onions is so super easy and delicious! You can use Easy Refrigerator Pickled Red Onions for any type of refrigerated item you want to pickle, carrots, radishes, cucumbers, yes, that would make a true pickle. Making refrigerator pickled vegetables keeps this recipe super fast, I’m talking five minutes at the most!
Last summer I would get little pickling cucumbers at the farmers market and kept fresh pickles and pickled red onions in the refrigerator at all times. Once you start making them, you will find all sorts of uses for them.
They give a fresh bite to so many dishes. I enjoy pickled red onions on scrambled eggs.
This summer I plan on trying some pickled fruit, can’t wait for cherry season, apricots and peaches. Wouldn’t that be great on a cheese platter? These Easy Pickled Red Onions are nice and crunchy.
I have tried different types of vinegar for a bit of different flavor. And believe it or not plain ole’ white vinegar wins out. Apple cider vinegar is nice, but I like the clarity of clear white vinegar, the cider vinegar with the cloudiness always makes me wonder, is this fresh??
This is one of those recipes that you can add more or less of an ingredient based on your particular wish. For the brine I find 1/2 vinegar half water is a good combination. Some recipes you will see all vinegar or 25 % vinegar ratio to water so you see it really does vary. As they are pickles at least 50/50 vinegar ratio works well. Seasonings-You may add in a bit of pickling spices which are available at some grocery stores in the bins. But you could just try whole dill seeds, fresh dill, fresh parsley or thyme. I like to add peeled garlic cloves since a meal without garlic is well hardly any meal at all 😉
For the onions, please use red onions, it makes the pickled onions so gorgeous and we need bright color with our food, don’t we? When making pickled carrots it will take 2-3 days of brining.
If you like your carrots less crunchy, boil the vinegar and water solution then pour the vinegar solution over the carrots. Be sure to use a canning jar or a glass or ceramic container that is heat proof when pouring hot vinegar solution over carrots This will soften the carrots up.
PS., do you ever wonder what is happening while I am creating recipes? Here is a tiny confession, this particular day it was warm outside, I was cleaning out my freezer and look what I found? It was almost gone anyway so well, I ate a bit more of the wonderful gelato; I had to make sure it was ok still after being in the freezer over the winter, yes it was still good!
Pickled Red OnionsPrint Recipe
- 1 red onion, peeled
- 1 cup vinegar, white, or champagne vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- few whole peppercorns
- 2 cloves peeled garlic sliced lengthwise
- 1/2 teaspoon pickling spices, if desired
- Bay leaf
- Few sprigs fresh herbs: dill, flat leaf parsley or thyme, as desired
Slice red onion in thin round slices, set aside.
Pour vinegar, water, sugar and salt in quart size wide mouth canning jar,
Stir with wooden or stainless steel spoon until sugar is dissolved and liquid is completely clear.
Add sliced red onions and seasonings as desired.
Place lid on jar, refrigerate for at least one day before eating.
Will last two-three weeks in refrigerator.
When making pickled carrots it will take 2-3 days of brining before you will like them. If you like your carrots less crunchy, boil the vinegar and water solution then pour the vinegar solution over the carrots. Be sure to use a canning jar, glass or ceramic container that is heat proof. This process of adding the boiled vinegar solution will soften the carrots up.
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