The Pioneer Woman Tasty Kitchen
Profile Photo

Pickled Onions

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

1
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

These pickled onions go great with New Orleans style Red Beans and Rice

Ingredients

  • 10 ounces, weight Package White Pearl Onions, Unpeeled
  • 1 cup Water
  • 2 Tablespoons Canning Salt
  • 1 cup Cider Vinegar
  • 1 Tablespoon Sugar
  • 1 Tablespoon Pickling Spices

Preparation

Sterilize jars:

1. Wash 1-pint Mason-type jars in hot suds and rinse in scalding water.
2. Put jars in a kettle and cover with hot water.
3. Bring water to a boil, covered, and boil jars 15 minutes from time that steam emerges from kettle.
4. Turn off heat and let jars stand in hot water.
5. Just before they are filled, invert jars into a kitchen towel to dry. (Jars should be filled while they are still hot.)
6. Sterilize jar lids 5 minutes, or according to manufacturer’s instructions.

Prepare onions:

1. In a 3-quart saucepan bring 2 quarts water to a boil and boil onions 2 minutes. Remove pan from heat and cool onions in cooking liquid until they can be handled.
2. Carefully trim root ends and peel.
3. In a small bowl stir together water and salt until salt is dissolved and add onions.
4. Let onions stand, covered, at room temperature 24 hours.
5. Drain onions in a sieve and rinse well.
6. Drain onions again and transfer to a sterilized jar.
7. In a small saucepan bring vinegar, sugar, and pickling spices to boil, stirring until sugar is dissolved.
8. Pour vinegar mixture over onions and seal jar with lid.
9. Marinate onions, covered and chilled, at least 4 days to develop flavors.
10. Onions keep, covered and chilled, about 1 month, as long as they are removed with a clean fork or spoon.
11. Serve onions slightly chilled or at room temperature.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Apple Jam
Profile Photo by Karen Ard in Canning
Sweet apple jam on warm toast, the perfect winter snack.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Jalapeño Pineapple Jelly
Profile Photo by Stacey @ Bake.Eat.Repeat. in Canning
Sweet and spicy and absolutely addictive.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Intermediate


Refrigerator Pickles
Profile Photo by Cynthia @ Whole Food | Real Families in Canning
Homemade pickles are so easy to make and they taste so...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Fresh Dilly Beans
Profile Photo by Tami in Canning
A kosher-style pickled green bean with a little kick.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Bucket Pickles
Profile Photo by Trish Boese in Canning
Make these pickles in a one-gallon bucket!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy