I tried to pickle red onions

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rodman

Assistant Cook
Joined
Jun 24, 2015
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1
Location
Belgrade
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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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.
 
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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