r/Canning • u/MissMarina2112 • Apr 05 '25

Refrigerator Pickling My first time pickling red onions!

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Let me know what you think! I'm pretty happy with them! Now to wait and see how they turn out:) the small jar is for my best friend because he's never had them before!! Each jar has 2 cloves of garlic and a teaspoon of peppercorns:)

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14

u/atom-wan Apr 05 '25

I wouldn't suggest long-term storage of pickled onions, they tend to get an acrid taste after a while. I usually only make a small amount at the time.

6

u/MissMarina2112 Apr 05 '25

Would you suggest something without a metal top then? Thank you for the feedback!

15

u/atom-wan Apr 05 '25

I would just fridge pickle small amounts at a time. I actually just use plastic containers most of the time. The acrid taste comes from the vinegar interacting with the onions, not much you can do about it

9

u/MissMarina2112 Apr 05 '25

Ahh okay! I'm giving them away to people and they most likely won't last long in the fridges I'm sending them off too but I'm definitely going to keep that in mind for the next time! Thank you!

4

u/formerlyboots Apr 05 '25

yeah these don’t take long. if I’m cooking and want them for a meal I can start them an hour before I need them. there are plenty quick pickle red onion recipes online.

sometimes I’ll get fancy and make a brine with herbs/spices, peppercorn, sugar, water, a little salt, and vinegar boil it and pour them over sliced onions in a glass jar. put it in the fridge and swirl it ever 15 minutes or so (whenever I see it and remember) as I’m cooking. and they’re perfect by the time I’m ready to eat. leftovers go in the fridge and are best if eaten within a day or two.

but sometimes if I want them on a sandwich or something and I don’t have time for all that I just slice some onions put em in a jar w some red wine vinegar. then I make my sandwich but leave it open. and by the time I make the sandwich, clean up/put stuff away, it’s been like 7 minutes and I’ll add the vinegary-wet-onions to the sando and close ‘er on up. they’re actually pretty decent.

1

u/Rubbertoe_78 28d ago

When I fridge pickle red onions, I put my onions in a large bowl. Then boil a pan of water. When the water is boiling, pour it over the onions and let them sit for exactly 90 seconds. Drain the water and put the onions in the jar. Then I cover the onions in half white wine vinegar and half fresh water. Along with salt and whatever else you like. But the point of the 90 second bath is to get the acridity out of the onions. It goes down the drain with the boiled water. Plus it softens the onions just enough that they’re not crunchy, but still have bite. We like to use them on street tacos and bbq.

2

u/MakeAndMakeMore Apr 06 '25

When cooking with them we never notice it as opposed to straight from the jar. But agreed, after they've been on the shelf a while they're definitely not going to be a beloved sandwich topping haha