Quick Pickled Sweet Onions

Total Time
16mins
Prep 1 min
Cook 15 mins

I use these in egg salad and on toast and on pickle trays and, sadly enough, I eat them right out of the jar. The pickling solution is really concentrated so they only need about 1 day before they're good, but a week makes them perfect.

Ingredients Nutrition

Directions

  1. Bring all ingredients except onions to a boil.
  2. Reduce heat and gently boil for one minute.
  3. While mixture is boiling, cram onion rings into a glass jar as tightly as you can. Don't worry if the rings break. This is not a pretty pickle.
  4. Remove boiling mixture from stove and pour directly into the jar. Allow bubbles to rise to the surface, then refill as needed leaving 2cm headroom.
  5. Screw lid on gently and allow to cool on counter top.
  6. Once cooled, refrigerate for up to one month.
  7. This is not a sterilized pickle. Do not store unrefrigerated!

Reviews

(3)
Most Helpful

these are really yummy and quick, i have made a few jars and given them away and everybody asks for the recipe, but i must say that i only use about 1table spoon of sea salt not three. thank you for sharing this recipe

pookie123 December 28, 2012

I found this i a local newspaper last year and just made it over the weekend. Let me tell you how good they are. I don't normaly eat raw onions, but these were great. Everyone should try these.

Jules211 June 18, 2008

Yummy onions. I'm using 1 pint mason jars to make this, and when I pack the jar with either one large (or two medium) onion(s), I find I only need about half of the liquid portion to fill the jar up. Consider reducing the liquid portion in half if all you're making is one jar.

Uncle Bean July 21, 2009

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