Making Pickled Red Onions has been on my list for ages. I’ve eaten them out and they can take a salad or other dish from plain to elegant, even glamorous, in a snap! And even my husband enjoys them!
The final push came when I decided to make steak fajita nachos (pictured above, stay tuned for that delicious recipe!). Did you know there are a ton of nacho recipes that use pickled onions? Whoda’ thought!
Of course, pickled onions are incredible in all kinds of dishes. Pizza, salad, flatbread, sandwiches. It’s just the kind of thing I can do now to make the holiday season easier and better. Not to mention preserve some of our local bounty.
I cut my onions quickly and easily using a mandolin (carefully). And I loved how they turned a beautiful pink after simmering in vinegar!
The recipe is super simple, and I was kicking myself for not making it earlier. It’s even sugar-free, something that can be hard to find in pickle recipes. I took it from Ball without guilt, knowing they may get a few jar sales out of it.
- • 3 pounds red onion
- • 4 cups white vinegar
- • 3 tbsp minced garlic
- Wash and preheat jars in water on stove. Wash lids and bands with warm soapy water. Set aside.
- Peel onions and slice 1/8 - 1/4 inch thick. Separate slices into rings. Bring vinegar and garlic to a boil in a large pot. Reduce heat and simmer for 5 minutes. Add onion rings to vinegar mixture. The pot may be very full. Cover and simmer for about 7 minutes. Stir occasionally.
- Pack hot onion mixture into half pint or smaller hot jars tightly. Be sure onions are covered in hot pickling liquid. Leave ¼ inch headspace. Remove any air bubbles, wipe the rim, apply the lid and band, and process in a boiling water bath for 10 minutes, adjusting time for altitude, as needed (see note).
- This make about 7 half pints.
- This presupposes you know how to can—there is a lot of instruction online if you’d like to learn.
- If you don’t want to can these, you can still enjoy. Just make a smaller amount and store in the refrigerator.
- For altitude adjustment, see https://www.freshpreserving.com/altitude-adjusting.html
Make Ahead Recipes for Thanksgiving
- Brown Sugar Spiced Sweet Potatoes by That Recipe
- Make Ahead Buttermilk Dinner Rolls by Karen’s Kitchen Stories
- Make Ahead Mashed Potatoes by Cheese Curd In PAradise
- Yummy Yeast Rolls by Hezzi-D’s Books and Cooks
- Easy Book Club Chili
- White Whole Wheat Dilly Bread