Refrigerator Pickled Onions Recipes

PICKLED ONION

Pickled Onion image

"I've been experimenting with pickle making for years, and I'm still trying to create the ultimate pickle," writes Margaret Berardi of Bridgeport, Connecticut. Keep this relish-like topping on hand all summer in the fridge.

Provided by Taste of Home

Time 25m

Yield 1 cup.

Number Of Ingredients 9

Ingredients

1 medium onion, cut into 1/8-inch slices
1-1/2 teaspoons salt, divided
1/3 cup cider vinegar
1/4 cup water
3 tablespoons sugar
1 garlic clove, peeled and halved
1/2 teaspoon mustard seed
1/2 teaspoon prepared mustard
1/4 teaspoon celery seed

Steps:

In a small bowl, toss onion with 1 teaspoon salt; let stand for 1 hour. Drain and rinse in cold water; set aside. , In a small saucepan, combine the vinegar, water, sugar, garlic, mustard seed, mustard, celery seed and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until sugar is dissolved. Stir in onion; simmer 3 minutes longer or until onion is heated through, stirring often. , Transfer to a serving dish. Cool to room temperature. Cover and refrigerate for at least 3 hours before serving. Serve with a slotted spoon.

Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 123mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

QUICK & EASY REFRIGERATOR PICKLED ONIONS

Quick & Easy Refrigerator Pickled Onions image

These refrigerator pickled onions add a pop of flavor to sandwiches and are great served alongside grilled meats. Keep some in your fridge at all times!

Categories Appetizers

Time 15m

Number Of Ingredients 8

Ingredients

4 cups red onion, sliced (about 3 medium)
1 jalapeno pepper
4 cloves garlic
1-2 sprigs of fresh thyme
1 cup white vinegar
1 cup hot water
1 tablespoon salt
1 tablespoon sugar

Steps:

Slice red onion thinly, cutting each onion in half and then into thin slices. Cut pepper in half.
Fill a quart-sized jar with the onions, pepper, garlic, and thyme, pressing lightly to compact the ingredients a bit.
Combine brine ingredients; stir to dissolve salt and sugar.
Pour brine over the onions in the jar, filling it to within a quarter inch of the jar rim. Cover and refrigerate for 48 hours before using.
Store in the refrigerator for up to a month.

Nutrition Facts : ServingSize 2 tablespoons

PICKLED RED ONIONS

Pickled Red Onions image

Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Time 10m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

3/4 cup water
2/3 cup white wine or cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
1 medium red onion, thinly sliced
Optional: fresh rosemary, thyme or dill sprigs, whole black peppercorns, small dried chili or garlic clove

Steps:

In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.

Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

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