Pickled Onion Recipe - Refrigerator

I have yet to meet a pickle that I did not like. When I was a kid, my granny kept her fridge stocked with different types of pickles for us grandkids (mostly me and my cousin Liz).

This recipe is for refrigerator pickles but stay tuned and I'll have a canning recipe for Pickled Onions as well. The ingredients are simple and the recipes are easy.

I used 2 different types of onions so that I can do a side-by-side tasting once all of them are ready. You can use whichever you prefer or whatever you are growing.

 

Both are short day onions since that is what grows best in our area. Long Day onions are recommended for growing in Northern states

As an added bonus, I have 2 ways to make these delicious pickled onions.

Just a reminder, when you are canning, pickling and preserving food, it is very important to clean your work area very well and clean your produce very well before getting started.

 

Spicy Refrigerator Pickled Onions

Ingredients:

1 medium onion, sliced very thin

1/2 cup water

1/4 cup white vinegar

1/4 cup apple cider vinegar (or white vinegar instead)

1 - 1 1/2 tablespoon maple syrup or honey

1 1/2 teaspoon pickling salt or sea salt

1 teaspoon cayenne pepper flakes

 

Directions: Start with clean, sterilized jars

Pack onions into 1/2 pint or 1 pint mason jars (or similar jars)

In a saucepan, mix water, vinegar, maple syrup, salt and pepper flakes. Bring the mixture to a simmer and stir well.

Carefully pour the brine into the jar over onions.

At this time, you can use a butter knife or small spoon to remove any air bubbles.

Place the lid and ring and on each jar and refrigerate. Serve chilled after 24 hours.

 

Dill & Garlic Refrigerator Pickled Onions

Ingredients:

1 medium onion, sliced very thin

1/2 cup water

1/4 cup white vinegar

1/4 cup apple cider vinegar (or white vinegar instead)

1 tablespoon maple syrup or honey

1 1/2 teaspoon pickling salt or sea salt

2-3 cloves of garlic per jar, sliced in half or thinly sliced

1 teaspoon dried Dill

OR 2 teaspoons fresh dill

 

Directions: Start with clean, sterilized jars

Pack onions into 1/2 pint or 1 pint mason jars (or similar jars)

Add Garlic and Dill to your jars.

In a saucepan, mix water, vinegar, maple syrup and salt. Bring the mixture to a simmer and stir well.

Carefully pour the brine into the jar over onions.

At this time, you can use a butter knife or small spoon to remove any air bubbles.

Place the lid and ring and on each jar and refrigerate. Serve chilled after 24 hours.