Comments on: Pickled Red Onions

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 09 Feb 2024 21:52:21 +0000

In reply to Robb. Hi Robb, amazing! I'm so glad you love the pickled onions.

By: Robb

Robb — Thu, 08 Feb 2024 01:00:57 +0000

I love this recipe. The onions are nice and crunchy. I have had them on tacos, rolled up salami, breakfast sandwiches and sandwiches. I ha r even just stood there with a fork eating them. I have made it 4 times since mid January. I did 1/2 Apple cider vinegar and 1/2 white vinegar with pepper corns, garlic cloves and 2 jalapeños sliced into rings with the seeds still attached.

By: Tony

Tony — Sun, 04 Feb 2024 19:10:56 +0000

In reply to Vicki. As to not continue to cook the onions, it keeps them crisper, and helps expedite the cooling process.

By: Cindi

Cindi — Sat, 03 Feb 2024 14:20:59 +0000

In reply to Danielle.

Please do NOT put this recipe on the shelf for canned pickled onions. Look up a specific recipe for canning. The water in this recipe will off set the required acid for safe canning. Just Google a canning red onion pickles recipe and it will give you a safe version. This is totally fine for what it is: refrigerated pickled onions. 🙂

By: Nana

Nana — Thu, 25 Jan 2024 15:35:36 +0000

I made this recipe with one large red onion. Delicious addition to brisket tacos. Will definitely make again!

By: Vicki

Vicki — Wed, 24 Jan 2024 02:01:15 +0000

These are delicious! I do think it’s too much brine, as I had a lot left after filling my quart (32 ounce) jar of two med-large sliced onions. I ended up adding some to carrots and jalapeño to another pint jar to use the rest. I’m curious as to the reason the jar needs to set without lid until it comes to room temp before putting in the refrigerator? Thanks!

By: Vicki

Vicki — Wed, 24 Jan 2024 01:56:42 +0000

In reply to Sue.

I agree. I made these using two medium-large onions in a quart jar rather than two pint jars and I had lots of brine left. I ended up adding some baby carrots and a sliced jalapeño to another pint jar and poured the extra brine over that, since my husband likes the pickled veggies at Mexican restaurants. There was still a little brine left.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 12 Jan 2024 21:10:24 +0000

In reply to julie s.. Hi Julie, those additions sound great! So glad you love the recipe.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 12 Jan 2024 20:51:26 +0000

In reply to Dawn. Hi Dawn, yep! You can just use equal parts of the two vinegars. As for the sugar, you can omit it, but the onions will have a sharper flavor. You could use 2 or 3 tablespoons honey as an alternative.

By: julie s.

julie s. — Thu, 11 Jan 2024 17:44:25 +0000

This is my go-to pickled onion recipe! I also throw in some peppercorns, mustard seed, a tiny dried pepper, and a couple cloves…becuase I can never leave a recipe alone 😀