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Old 11-19-2015, 04:44 PM   #1
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I tried to pickle red onions

So, I've been making quick-pickled red onions for immediate use, sliced into strips and marinated in a vinegar brine just until they change color.
Can I keep these for longer than a couple of days? Is there another, similar red onion pickle recipe that lasts a little longer? It'd be nice to have a jar of crunchy, tart, pungent onions to put on sandwiches or for a quick salad.


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Old 11-19-2015, 05:07 PM   #2
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I have a jar of pickled red onions in the fridge that I made months ago. I think if you use enough vinegar, they should be OK for quite awhile.

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Old 11-19-2015, 06:29 PM   #3
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You could try canning a small batch, this is one of several recipes.

Pickled Red Onions | Tori Avey
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Old 11-19-2015, 07:21 PM   #4
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I use a brine of 1/2 vinegar and 1/2 water, with quite a few tablespoons of salt. I use this for red onions. I also use it for raw garlic, and for green and yellow pepper rings (separate containers). I keep them all in the refrigerator for topping salads and sandwiches. I don't can them because the heat makes them softer and I like the crunchiness of them.

I've also used the brine with added sugar. I didn't notice much of a taste difference adding the sugar so I leave it out.
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Old 11-19-2015, 07:53 PM   #5
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I agree with Dawg - they will last quite a long time in the fridge.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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onion, onions

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