Okay. I am admitting it. I am addicted to canning… And pickling. You guys, it is just so easy. I don’t know why I feared it for so long. Gone is the days of Jenny’s jam… Hello the days of Jenny’s Pickling! I am slowly becoming the crazy lady who pickles everything! My canning board on Pinterest is getting out of control with ideas.
Currently in my fridge and pantry I have two kinds of pickles, pickled fennel, pickled radishes, pickled peppers, spicy pickled carrots, pickled eggs (recipe coming), pickled beets, and now pickled red onions. My Facebook page tells me I need to pickle some cauliflower. Duly noted.
Anyway, I got the idea for pickled red onions when I was traveling. I ordered this Italian sandwich and on it were these AMAZING “marinated” onions they called them. I am usually not a big fan of raw onions, they are way too strong for me. But these were tangy, but slightly sweet. Pretty much perfection on this sandwich. Turns out, marinated onions are just a fancy word for pickled onions.
Low and behold, pickled red onions are so simple to make. Literally 15 minutes, tops! So when I got home, I had to make them! Now please excuse me while I go make an Italian sandwich….
PrintPickled Red Onions
quick and easy pickled red onions
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 2 1x
Ingredients
- 2–3 large red onions, 1/4 inch slices (half moons)
- 1/4 cup sugar
- 1 teaspoon of salt
- 2 cups vinegar (I used 1 1/2 cups cider vinegar and 1/2 cup red wine vinegar)
- 1 teaspoon caraway seeds
- 1 teaspoon peppercorns
- 1/8 teaspoon ground allspice
- 1/2 teaspoon dried red chiles
Instructions
- In a medium saucepan, add the sugar, vinegar, and seasonings. Heat over medium high heat until mixture comes to a boil. Stir to dissolve the sugar.
- Place the onions in the saucepan with the vinegar mixture to par blanch them. After 2-3 minutes, ladle the onions and vinegar mixture into clean, sanitized jars leaving 1/4 inch of headspace. Slide a knife around the edge of the jar to eliminate any air bubbles. Screw lids onto the jars and tighten.
- You can process these jars in a water bath canner for 10 minutes if desired. Or store in the fridge for several weeks.
Pinning!!! I’m with you, pickled onions are bangin’. And I totally have to vouch for so many of Marissa/Food in Jar’s recipes! I’ve made oodles of things from her Food in Jars cookbook and they’ve all been tasty! Can’t wait to read about pickled eggs. We’re huge consumers of boiled eggs, but I’ve never tried a pickled one!!
I had some pickled red onions on beef brisket tacos while in DC. They were sooo good!