The next idea and recipe in the Use it Up and Save Money series is for Pickled Red Onions. This quick and easy refrigerator pickle is a great way to use extra onions, especially ones that may be showing signs of sprouting. I like to use red onions but any color is fine.
These make a great topping for salads, sandwiches, a bowl of beans and rice, tacos, or to serve with barbecue. I like to keep a jar on hand and look for new ways to use them.
More posts in the Use it Up and Save Money series
Check out my post on using up leftover chicken and vegetables in a Skillet Chicken Pot Pie or changing up Lemon Blueberry Muffins with extra yogurt or ricotta cheese. I’ll be adding more ideas and recipes for using up food in creative and delicious ways to reduce food waste and save money.
Pickled Red Onions Recipe
- 6 medium onions
- 1 cup white vinegar
- 1/2 cup water
- 1 teaspoon salt
- 1 tablespoon granulated sugar
Prep the onions
The first step is to get all the onions peeled and sliced. Cut off the root end and the stem before slicing the onion in half top to bottom. Remove any papery skin and leathery layers making sure to only keep the crisp thick layers. Any leathery spots or layers with be too tough to chew and should always be removed.
Lay each half on the flat side and slice as thinly as you can. You can use a mandoline here if you have one but be sure to wear a safety glove. Those things can be scary! Here’s a mandoline and glove similar to the ones I have.
As you get one or two halves sliced, go ahead and pack them into a perfectly clean quart size mason jar. I use a funnel to make this process faster and easier. You get extra points for using a vintage glass funnel! If you are using a wide mouth jar then you probably won’t need a funnel.
To speed up this process I peel all the onions at once then slice them all in an assembly line. This is the easiest way to prep any food when you are working through a lot at once.
Make the Pickled Red Onion brine
In a small saucepan combine the vinegar, water, salt, and sugar and heat on medium-low. Stir occasionally until the salt and sugar are dissolved.
I start the brine while I’m peeling and slicing the onions. Once the salt and sugar are fully dissolved, remove the pan from heat and set aside until are the onions are processed and packed into the jar. Pour the brine over the sliced onions carefully. Use your funnel unless you have steadier hands and nerves than I do! If the brine doesn’t fully cover the onions, add more water until it reaches the top of the onions. Put a tight fitting lid on the jar and set aside until cool.
Letting the onions marinate
Once the onions are at room temperature they can be stored in the refrigerator. I usually let them marinate for at least 24 hours before serving but it’s fine to use the right away too. They won’t be very pickly but they will still taste good. Pickled Red Onions will stay good and crisp for about a month in the refrigerator. After that they will be fine to eat but not as crisp.
If you only have a few onions to use up or don’t go through pickled onions very fast you can easily cut this recipe in half and use a pint size jar. It’s a very flexible recipe!
Pickled Red Onions
Ingredients
- 6 medium red onions
- 1 cup white vinegar
- 1/2 cup water
- 1 tsp salt
- 1 tbsp granulated sugar
Instructions
- Peel and thinly slice the onions. Pack into a clean quart jar.
- Heat vinegar, water, salt, and sugar over medium heat until salt and sugar are fully dissolved.
- Pour hot vinegar mixture over the onions in the jar. Add water if needed to fully cover the onions.
- Put a tight lid on the jar and set aside to cool completely. Onions are ready to eat after 24 hours. Store in the refrigerator for up to 1 month.
