Pickled Onions(Found In An Old Recipe Box.)
Tangy pickled onions with fragrant spices, perfect as a condiment or side dish, suitable for those who enjoy bold flavors and homemade preserves.
Ingredients
- 4 qt. small white onions ⓘ
- 3 pt. boiling water ⓘ
- 1 c. salt ⓘ
- 3 pt. cold water ⓘ
- 1/4 c. mixed pickle spices ⓘ
- 2 c. sugar ⓘ
- 2 qt. white vinegar ⓘ
- 1/2 oz. black pepper ⓘ
- 1/4 oz. bruised ginger root ⓘ
- 1 blade of mace ⓘ
- 1 or 2 cloves
- 1 tsp. mustard seed
- 9 tomatoes, peeled
- 1 onion
- 2 red peppers ⓘ
- 1 Tbsp. salt ⓘ
Instructions
- Combine 3 pt. boiling water and 1 c. salt in a large vessel and stir until salt is dissolved.
- Add the small white onions to the saltwater and let soak for several hours or overnight.
- Drain the onions and rinse them with cold water.
- In a large pot, combine 2 qt. white vinegar, 2 c. sugar, mixed pickle spices, black pepper, bruised ginger root, blade of mace, cloves, and mustard seed.
- Bring the vinegar mixture to a boil, then reduce heat and simmer for 10-15 minutes to infuse the flavors.
- Add peeled tomatoes, a whole onion, and red peppers to the sterilized jars.
- Pack the drained onions into the jars, then pour the hot vinegar mixture over them, ensuring they are fully covered.
- Seal the jars and let them cool to room temperature.
- Store in a cool, dark place for at least a week before tasting to allow flavors to develop.
Tips & Substitutions
To enhance the flavor of your pickled onions, consider adding a pinch of turmeric or a splash of apple cider vinegar for additional complexity. If you can't find small white onions, pearl onions are a great substitute. Adjust the sugar to your taste if you prefer a less sweet pickle. Make sure to sterilize your jars properly to ensure the best preservation.
Serving Suggestions
These pickled onions make a fantastic topping for tacos, sandwiches, or salads, adding a zesty crunch. They pair beautifully with Ruby Fruit Punch, balancing the flavors of your meal. Serve them alongside grilled meats or charcuterie boards for an added pop of color and flavor.
Storage & Reheating
Once sealed, the pickled onions can be stored in a cool, dark place for up to a year. After opening, refrigerate the jars and consume within a few weeks for the best flavor. Reheat gently by warming in a pan, but it's not necessary as they are delicious cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Pickled Onions(Found In An Old Recipe Box.) contains roughly 3110 calories, with 71g protein, 583g carbohydrates, and 85g fat. It is an excellent source of dietary fiber (452% of the Daily Value), vitamin C (263% of the Daily Value), and iron (222% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long should I let the pickled onions sit before eating?
For optimal flavor development, it's best to let the pickled onions sit for at least a week before tasting. This allows the spices to infuse the onions fully, resulting in a more balanced and delicious pickle.
Can I use other types of vinegar for pickling?
Yes, you can substitute white vinegar with apple cider vinegar or red wine vinegar for different flavor profiles. Just keep in mind that the acidity level should be similar to ensure proper preservation.
What can I do with leftover pickling brine?
Don't discard leftover pickling brine! It can be reused for other vegetables, or as a tangy dressing for salads. Additionally, try using it to marinate meats or drizzle over roasted vegetables for a flavor boost.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).