Big Jars of Pickled Onions Recipe
Pickled onions are a fantastic addition to many dishes, from tacos to salads, and they bring a tangy crunch that elevates your meals. This recipe is perfect for making big jars of pickled onions to keep on hand. The sweet and tangy brine complements the onions beautifully, and the process is surprisingly simple!
Ingredients
For this recipe, you’ll need:
- 4 large red onions (about 2 pounds)
- 2 cups apple cider vinegar (or white vinegar for a milder flavor)
- 1 cup water
- 1/2 cup granulated sugar
- 1 tablespoon kosher salt
- 2 teaspoons black peppercorns
- 2 teaspoons mustard seeds
- 1 teaspoon crushed red pepper flakes (optional, for heat)
- 4-6 cloves garlic (smashed, optional)
- Fresh herbs (like thyme or dill, optional, for extra flavor)
Equipment
- 2-3 large jars (quart-sized or larger)
- A large mixing bowl
- A saucepan
- A sharp knife
- A cutting board
Instructions
1. Prepare the Onions:
- Begin by peeling the onions. Slice them in half from top to bottom and then cut them into thin slices (about 1/4 inch thick). If you prefer smaller pieces, you can also dice the onions.
- Place the sliced onions in a large mixing bowl. This helps to keep them manageable and makes it easier to mix them with the brine later.
2. Make the Brine:
- In a medium saucepan, combine the apple cider vinegar, water, granulated sugar, and kosher salt.
- Add the black peppercorns, mustard seeds, crushed red pepper flakes (if using), and smashed garlic cloves to the mixture.
- Heat the mixture over medium-high heat, stirring until the sugar and salt have dissolved. Once it reaches a gentle boil, remove it from heat.
3. Pack the Jars:
- While the brine is heating, prepare your jars. If they are not pre-sterilized, you can do so by placing them in the dishwasher or by boiling them in water for 10 minutes. This helps prevent any contamination.
- Once the jars are ready, start packing the sliced onions into them. If you’re using fresh herbs, you can layer them between the onions for added flavor. Make sure to pack the onions tightly but not so tightly that they’re squished.
4. Pour the Brine:
- Carefully pour the hot brine over the packed onions in each jar. Use a spoon or a funnel to ensure the onions are completely submerged in the liquid, leaving about 1/2 inch of headspace at the top.
- If you notice any air bubbles trapped in the jars, you can use a clean knife to gently stir and release them.
5. Seal and Store:
- Wipe the rims of the jars with a clean cloth to remove any residue before sealing.
- Secure the lids tightly on each jar. If you’re canning for long-term storage, you can process the jars in a water bath for 10-15 minutes to ensure they’re sealed properly. For refrigerator pickling, simply place the jars in the fridge.
6. Let Them Pickle:
- Allow the pickled onions to cool to room temperature, then transfer them to the refrigerator (if you haven’t canned them).
- For the best flavor, let the onions sit for at least 24 hours before consuming. They’ll continue to develop flavor the longer they sit, and they can last up to 2-3 weeks in the refrigerator.
Serving Suggestions
Pickled onions are incredibly versatile. Here are some ideas for how to use them:
- Tacos and Burritos: Add them to tacos, burritos, or quesadillas for a fresh crunch.
- Salads: Toss them into salads for added zing and color.
- Sandwiches: Layer them in sandwiches or burgers for an extra layer of flavor.
- Charcuterie Boards: Include them on a charcuterie board for a tangy contrast to meats and cheeses.
- Rice and Grain Bowls: Top grain bowls or rice dishes for an unexpected burst of flavor.
Tips
- Onion Type: While red onions are commonly used for pickling due to their color and mild flavor, you can experiment with yellow or white onions if you prefer.
- Flavor Variations: Feel free to add other spices to the brine, such as coriander seeds, bay leaves, or even a dash of citrus zest for a different flavor profile.
- Scaling Up: This recipe can easily be scaled up for larger batches. Just adjust the brine ingredients proportionately.
Enjoy your homemade pickled onions, and don’t be surprised if they become a staple in your kitchen!
