How long do homemade pickled onions last in a jar?

These pickled onions last up to 3 weeks inn a jar in the fridge.

Do you need to soak onions before pickling?

When making quick pickled onions stored in the refrigerator, there is no need to soak the onions first.

What onions are best for pickling?

Red onions and shallots are best for pickling because of their beautiful vibrant color. But any onion can be pickled.

What is the best vinegar to use for pickled onions.

White vinegar or white rice vinegar is best when pickling onions because will both amplify their color-producing bright and vibrant results with a clear pickling liquid- whereas apple cider vinegar or red wine vinegar can "muddy" and mute their color.

Pickled Onions

Name: Pickled Onions Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: american
Ingredients: 1 cup red onion, very thinly sliced; ½ cup white vinegar (or use rice wine vinegar, apple cider vinegar or red wine vinegar – see notes); ½ cup water; 3/4 teaspoon salt; 2 tablespoons sugar (or sub honey , agave, or another substitute); 1 teaspoon whole spices (optional- one or any combination of peppercorns, fennel seed, cumin, coriander, peppercorns, caraway, star anise, juniper, allspice.); garlic cloves, cut in half; Bay leaves; Fresh or dried herbs (oregano, cilantro, scallions, curry leaves, dill); Jalapeno slices

Description

This Pickled Onions Recipe is the best! Give your favorite meals a huge burst of flavor with these picked onions in just 15 minutes! They keep for up to 3 weeks in the fridge, but we doubt they will last that long! Video.

Ingredients

Units Scale

1 cup red onion, very thinly sliced
1/2 cup white vinegar (or use rice wine vinegar, apple cider vinegar or red wine vinegar – see notes)
1/2 cup water
3/4 teaspoon salt
2 tablespoons sugar (or sub honey , agave, or another substitute)
1 teaspoon whole spices (optional- one or any combination of peppercorns, fennel seed, cumin, coriander, peppercorns, caraway, star anise, juniper, allspice.)

Optional additions:

garlic cloves, cut in half
Bay leaves
Fresh or dried herbs (oregano, cilantro, scallions, curry leaves, dill)
Jalapeno slices

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Instructions

Thinly slice red onion (you’ll need one cup)
Place the vinegar, water, salt, sugar and whole spices in a small pot on the stove and bring to a simmer. Add the onions, and simmer for 30-60 seconds, stirring. Turn off the heat. Stir in any of the optional additions above. Let this cool completely.
Place in a clean jar and store in the fridge for up to 3 weeks.

Notes

Vinegar: White vinegar is more concentrated than other kinds of vinegar. If subbing other vinegar like rice wine viniegar, apple cider vinegar or red wine vinegar, and you plan on keeping this for 3 weeks in the fridge, I would lower the water by 2 tablespoons. White vinegar will also ensure the clearest-looking pickling liquid and amplify the red onion’s color.

Pickled Onion Variations:

Mexican pickled red onions: add sliced jalapeno and whole cumin seeds and coriander seeds, 1-2 whole clove seeds, garlic, plus Mexican oregano to the pickling liquid.
Scandinavian pickled red onions: add fresh dill, caraway and peppercorns.
Indian pickled red onions: add fennel seeds, coriander seeds and either fenugreek, cilantro or curry leaves.

Nutrition

Serving Size: 2 tablespoons
Calories: 20
Sugar: 3.2 g
Sodium: 219.1 mg
Fat: 0 g
Saturated Fat: 0 g
Carbohydrates: 4.2 g
Fiber: 0.3 g
Protein: 0.2 g
Cholesterol: 0 mg