Pickled Red Onion Recipe

Do pickled red onions need to be refrigerated?

Pickled red onions need to be refrigerated and consumed within 2 weeks. The only time pickled vegetables should be stored on the shelf is if they have been properly canned.

How to slice onions for pickling

1. First, remove any loose, dry onion skin and place the onion on a cutting board with the root end to one side.
2. Then, using a sharp knife carefully slice off the root end and the tip of the onion.
3. Slice the skin of the onion and peel off the outer layer.
4. Carefully turn the onion so that cut off edge of the onion is closest to the knife and slice off thin slices.
5. Continue to slice the onion until the entire onion is thinly sliced and ready to be pickled.

How to make pickled red onions:

1. Slice the onions: peel and thinly slice red onions into circles or half-moons, depending on your preference.
2. Dissolve the sugar and salt: Bring the water, vinegar, sugar and salt to a simmer to dissolve the sugar and salt.
3. Blanch the onions: Place the sliced onions in a strainer and place the strainer over a bowl or in the sink. Pour boiling water over the onions, quickly blanching them, removing some of the bite of the onions and let them drain.
4. Add the onions to the jar: Add the onions and any additional flavorings such as peppercorn or garlic to the jar and pour the warm brine mixture over the onions.
5. Store: The onions will be ready in about 30 minutes or when they have cooled, but are better after a few hours. Store in the refrigerator. They will keep for several weeks, but are best in the first week.