Pickled onions offer a unique taste profile with their tangy, sweet, and sometimes mildly spicy flavor. They possess a delightful tanginess derived from the vinegar used in the pickling process, which imparts a refreshing and zesty quality. Alongside the tanginess, pickled onions exhibit a subtle sweetness that balances the vinegar’s acidity and complements the natural pungency of the onions. Some recipes may include spices, adding a mild to moderate level of spiciness. Pickled onions can be enjoyed in various ways, such as a condiment for sandwiches, burgers, and tacos, adding a tangy crunch. They make a perfect addition to salads, bringing brightness and texture. When included in antipasto platters or charcuterie boards, they contribute to a well-rounded assortment of flavors. Additionally, pickled onions can be used as a garnish for soups, stews, or grilled meats, providing an acidic note and visual appeal. The pickling liquid itself can be used creatively in salad dressings, marinades, or even as a base for homemade cocktails or mocktails.
Pickled onions
Equipment
- Canning jars with lids
- Large pot for boiling water and processing jars
- Jar lifter or tongs
- Canning funnel
- Sterilizing rack
- Clean cloth or paper towels for wiping jar rims
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 2 Lbs small onions peeled
- 2 Cup white vinegar
- 2 Cup cups water
- 2 Tbsp salt
- 1 Tbsp sugar
- 2 cloves garlic sliced
- 1 Tsp whole black peppercorns
- 1 Tsp whole coriander seeds
- 1 Tsp whole cumin seeds
- 1 Tsp whole mustard seeds
- 1 Tsp turmeric powder
- 1/2 Tsp red pepper flakes adjust to taste
Instructions
- Sterilize your canning jars, lids, and equipment. You can do this by washing them in hot, soapy water, then submerging them in boiling water for 10 minutes. Remove them from the water and let them air dry on a clean dishcloth or sterilizing rack.
- In a large saucepan, combine the white vinegar, water, salt, sugar, garlic, black peppercorns, coriander seeds, cumin seeds, mustard seeds, turmeric powder, and red pepper flakes. Bring the mixture to a boil, stirring until the sugar and salt dissolve.
- Add the peeled onions to the pot and cook for about 5 minutes, until the onions are slightly tender.
- Using a slotted spoon, transfer the onions to the sterilized jars, distributing the spices evenly among the jars. Fill the jars with the hot pickling liquid, leaving 1/2 inch of headspace at the top.
- Wipe the rims of the jars with a clean cloth or paper towel to remove any spills or residue. Place the lids on top of the jars, screwing them on tightly.
- Prepare a large pot of boiling water for processing the jars. The pot should be deep enough to fully submerge the jars by 1-2 inches.
- Using a jar lifter or tongs, carefully lower the filled jars into the boiling water. Make sure the jars are completely submerged and allow them to process for 10 minutes.
- After processing, carefully remove the jars from the water and place them on a heat-resistant surface to cool. Avoid placing them directly on a cold surface, as this may cause the jars to crack.
- Let the jars cool completely, undisturbed, for several hours or overnight. During this time, you may hear the lids “pop,” indicating a proper seal. Press down on the center of each lid to check for a vacuum seal. If the lid springs back, the jar is not sealed and should be refrigerated and consumed within a few weeks.
- Once cooled, store the sealed jars in a cool, dark place for at least 1-2 weeks to allow the flavors to develop. The pickled onions can be enjoyed for up to 1 year.
