We all love onions for that savory kick they add to just about any dish. But if you’ve got a bumper crop or a bulk buy you can’t use fast enough, pickling is the way to go! It’s a fantastic way to preserve them, and honestly, they taste amazing. In this post, I’ll walk you through a simple recipe and everything you need to get started.
Getting Your Onions Ready
The great news is that you can pickle pretty much any type of onion. Most of the ingredients are likely already sitting in your pantry, so you can dive right in. While there are a few steps to follow, it’s a straightforward process that pays off big time: pickled onions can stay good for up to a year! It’s the perfect solution for processing a massive harvest.
First things first: the peeling. If you want to avoid a crying fit from those essential oils, try wearing a pair of kitchen goggles (trust me, it works!). You’ll want to remove the papery skin, the stem ends, and any leftover roots. If you see a small soft spot, just cut it out, but toss any onions that show signs of mold. If you’re working with jumbo onions, go ahead and slice them up so they actually fit into your jars.
What You’ll Need
There are a million ways to flavor pickled onions, but for a solid base recipe, grab these basics:
- 2 lbs (approx. 1 kg) of onions
- 2 cups (500 ml) vinegar (white wine vinegar or balsamic work great)
- 1 cup (250 ml) water
- 2 teaspoons salt
- Spices of your choice
This is where you can get creative! Thyme, cloves, peppercorns, or mustard seeds are all classic choices. If you like things a bit sweeter, stir in some honey; if you want a kick, add some chili flakes.
How to Pickle Your Onions
- Mix your water, salt, vinegar, and spices in a pot to create your brine.
- Let the mixture simmer for a few minutes.
- Prep your onions as mentioned above.
- Add the onions to the pot.
- Make sure the onions are completely submerged in the liquid.
- Let them cook in the brine for about three to four minutes.
- Sterilize your canning jars with boiling water.
- Remove the onions from the brine and pack them into the jars.
- Bring the brine back to a boil one last time, then pour it over the onions until the jars are full.
See? Pickling onions isn’t rocket science, but it leaves you with a delicious treat that lasts. Let the jars sit for about a week before opening so the flavors can really develop. Store your jars in a cool, dark place like a cellar or pantry. When stored properly, they’ll last a long time. Once you open a jar, keep it in the fridge and try to finish it off fairly quickly. And a quick reminder for pet owners: even when pickled, onions are a no-go for dogs!