Pickled Onions

Pickled Onions from TheHillHangout.com

Good evening, everybody! We are about ready to ring in the new year, but I didn’t want 2017 to get away before I have a chance to show you a delicious accompaniment to your traditional southern New Year’s Day meal or any southern meal. I made a batch of these pickled onions today, and they were quick enough that you can make them in about 30 minutes and enjoy them with your good luck meal.

Pickled Onions from TheHillHangout.com

I started out with three medium sized onions, peeled and sliced into 1/4″ or smaller rings. My preference for pickled onions is to use Vidalia onions (check to be sure that they were grown in Vidalia, Georgia, as these are the real deal. You just can’t imitate onions grown in that good Vidalia soil!). However, this time of the year I didn’t have Vidalias, so I used regular sweet onions. They will be a little spicier than Vidalias, but they will be delicious.

Though I am making these in canning jars, I am actually not going through the canning process with these. I will put them in the fridge, so no need to sterilize jars. I filled the jars all the way to the top with onions and packed them down pretty tightly to fit in as many onions as I could.

I don’t pre-cook my onions because I like my pickled onions a little crunchy. Pouring the hot brine over the onions cooks them a little anyway. But if you don’t want any crunch to your pickled onions, you can boil them in a pan of water for about two minutes before you put them into jars.

The brine I used was a combination of apple cider vinegar, water, salt, turmeric, celery salt, cinnamon, sugar, whole cloves, and whole peppercorns. See recipe below for specific measurements, but I brought all of this to a boil and poured over sliced onions. Be aware that turmeric stains terribly. Be very careful not to get it on your clothes, countertops, dish towels and use only jars you don’t mind getting stains.

Pickled Onions from TheHillHangout.com

Once I poured the brine into the jars, I let them cool on the counter. This allows the onions to cook a little in the jars before going into the fridge. Once completely cool, they are ready to be refrigerated until ready to eat. I can’t wait to pull these out on New Year’s Day to eat with my traditional meal of ham, greens, black-eyed peas, and cornbread!

Pickled Onions from TheHillHangout.com

Pickled Onions
Pickled onions are a fantastic side dish for any southern meal!
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  1. Three medium to large onions (Preferably Vidalia, but any sweet variety can be used)
  2. 4 cups apple cider vinegar (Can substitute white vinegar)
  3. 1 cup cold water
  4. 1 cup sugar
  5. 3 teaspoons ground turmeric
  6. 3 teaspoons celery salt
  7. 1 teaspoon Himalayan sea salt (or regular table salt)
  8. 1/4 teaspoon ground cinnamon
  9. 1 tablespoon whole cloves
  10. 1 tablespoon whole peppercorns
  1. In glass jars or other glass containers, divide cloves and peppercorns and pour into bottom of containers.
  2. Peel and slice onions into thin (1/4") rings. Pack into jars or other glass container. (Turmeric will stain plastic containers, so glass works best.)
  3. Mix vinegar, water, sugar, turmeric, celery salt, salt, and cinnamon in a sauce pan. Bring to a boil. Let boil for two minutes. Pour hot brine into glass jars, covering onions.
  4. Allow onions to completely cool on countertop before refrigerating. When cool, put lids on jars and refrigerate.
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  1. These turned out great! I’m making my second batch right now.

  2. Lois Hendrix says

    Can you seal these and keep on the shelf or do they have to refrigerated?

  3. How long do these onions last after opening or if not opened just in the jar?

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