Refrigerator Pickled Onions Recipes
PICKLED RED ONIONS
These pickled red onions are easy to make and a great topping for tacos, salads, etc. Keep refrigerated.
Provided by itsvince
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Bring water to a boil in a saucepan.
- Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar. Repeat twice more to cook onions slightly.
- Measure vinegar into a bowl. Stir in salt and sugar until dissolved. Add peppercorns. Pour vinegar solution over onions. Seal and shake well.
- Refrigerate at least 1 hour before serving so that the flavor develops.
Nutrition Facts : Calories 14.8 calories, Carbohydrate 3.5 g, Fiber 0.6 g, Protein 0.4 g, Sodium 226.4 mg, Sugar 1.7 g
EASY REFRIGERATOR PICKLES
This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. -Catherine Seibold, Elma, New York
Provided by Taste of Home
Time 20m
Yield 6 cups.
Number Of Ingredients 9
Steps:
- Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
QUICK & EASY REFRIGERATOR PICKLED ONIONS
These refrigerator pickled onions add a pop of flavor to sandwiches and are great served alongside grilled meats. Keep some in your fridge at all times!
Categories Appetizers
Time 15m
Number Of Ingredients 8
Steps:
- Slice red onion thinly, cutting each onion in half and then into thin slices. Cut pepper in half.
- Fill a quart-sized jar with the onions, pepper, garlic, and thyme, pressing lightly to compact the ingredients a bit.
- Combine brine ingredients; stir to dissolve salt and sugar.
- Pour brine over the onions in the jar, filling it to within a quarter inch of the jar rim. Cover and refrigerate for 48 hours before using.
- Store in the refrigerator for up to a month.
Nutrition Facts : ServingSize 2 tablespoons
SWEET REFRIGERATOR PICKLES WITH ONION
had these at a friend's house...sooo good...recipe is from her mother...cook time is chill time. these are called refrigerator pickles for a reason, they must be kept in the refrigerator.
Provided by kdp4640
Categories Low Protein
Time 2h30m
Yield 6 pints
Number Of Ingredients 7
Steps:
- Mix cucumbers, onions, bell peppers, and salt.
- Cover and store in refrigerator for 2 hours.
- Drain liquid off and set cucumber mix aside.
- In large pot, mix sugar, vinegar, and mustard (OR celery) seeds.
- Heat until sugar melts.
- Remove from heat.
- Mix in cucumber mixture.
- Put in jars, let cool, then refrigerate.
- *I was told this will last 2 weeks in an airtight Tupperware type bowl-- but I put them in pint sized canning jars and they sealed.*.
- ~I do keep them in the refrigerator as they are called "refrigerator pickles" and they will ruin if they were not kept cold.~.
- ***As for the mustard seed OR celery seed-- we prefer mustard, but everyone has their own taste.***.
- *****My dad uses these pickles AS hot dog relish.*****.
Nutrition Facts : Calories 294.5, Fat 0.3, SaturatedFat 0.1, Sodium 1166.4, Carbohydrate 73.3, Fiber 1, Sugar 69.5, Protein 1.1
PICKLED RED ONIONS
Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.
Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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- Thinly slice the red onions. I like to make mine bit sized so I cut the onion in half and then thinly slice it from there. You can make the slices are long or short as you like.
- Either in a large mason jar or bowl, add the garlic, peppercorns, salt and maple syrup. Stir until combined and then pack in all of your onion slices. If making in a jar, make sure to press them down so you can fit as many in as you can.
- Pour in the vinegar and water. At this point, if all the of onions are not fully covered you can add in extra vinegar or water until they are.
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