Pickled Onions: Quick Refrigerator Onions and a Tested Canning Recipe
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Pickled onions are one of the fastest things you can make, and they show up on everything from tacos to burgers. There are two quite different routes: quick refrigerator onions, and canned onions that keep in the pantry. Only the second one needs a canner, but both need you to follow the recipe's brine exactly.
Option 1: Quick refrigerator onions
NC State Extension's quick-pickle page, adapted from University of Maine Extension, includes a pickled onion version of its refrigerator brine. Its note: there's no specified amount of onions, because what matters most is having the right ratios in your brine.
- Slice the onions and pack them into a washed pint jar. Add up to 2 tablespoons of herbs or spices per jar if you like.
- Make the brine: 3 cups white or cider vinegar, 3 cups water, 3 tablespoons canning/pickling salt and 2 tablespoons sugar. (For a sweet version, use 2 tablespoons salt and 1-1/2 cups sugar.)
- Boil the brine for 2 minutes, pour it over the onions to within 1/2 inch of the rim, cap and refrigerate.
- Wait 1 to 2 days for the flavor to develop, and use within 2 weeks.
That's a full batch of brine for several jars; see our refrigerator pickles guide for more on how long these keep and why you shouldn't cut the vinegar.
Slicing
Thin, even rings pickle evenly. The Gramercy mandoline has a 12-setting thickness dial and comes with cut-resistant gloves and a blade guard, per the listing. The OXO handheld is the smaller option, with 1, 2.5 and 4 mm settings, per its listing.
Gramercy Mandoline Slicer, 12 Settings
- Thickness dial from paper-thin to thick, 12 settings, per the listing
- Cut-resistant gloves, blade guard and cleaning brush included
- Top-rack dishwasher safe
OXO Good Grips Handheld Mandoline Slicer
- Three thickness settings: 1, 2.5 and 4 mm, per the listing
- Non-slip handle and foot; hooks over a bowl
- Window to see how much you've sliced
Jars
Ball Wide Mouth Pint (16 oz) Canning Jars, 12-Pack
- Twelve 16-ounce wide mouth jars
- Lids and bands included, per the listing
Ball Leak-Proof Plastic Storage Lids, Wide Mouth (12)
- Reusable plastic lids for wide-mouth jars, per the listing
- Listed for storage after canning or for everyday organization
- 12 lids (2 packs of 6)
Option 2: Canned pickled pearl onions (NCHFP)
This is NCHFP's tested recipe. It makes about 3 to 4 pints.
| Ingredient | Amount |
|---|---|
| Peeled white pearl onions | 8 cups (about four 10-ounce bags, unpeeled) |
| White distilled vinegar (5%) | 5-1/2 cups |
| Water | 1 cup |
| Canning salt | 2 teaspoons |
| Sugar | 2 cups |
| Mustard seed | 8 teaspoons (2 per pint) |
| Celery seed | 4 teaspoons (1 per pint) |
- Peel. Dip a few onions at a time in boiling water for 30 seconds, then in cold water for 30 seconds. Cut a 1/16-inch slice from the root end, then remove the peel and 1/16 inch from the other end.
- Make the brine. Combine the vinegar, water, salt and sugar and boil gently for 3 minutes.
- Cook the onions. Add the onions, bring back to a boil, then simmer until they're about half cooked, roughly 5 minutes.
- Fill. Put 2 teaspoons of mustard seed and 1 teaspoon of celery seed in each hot pint jar. Fill with onions, leaving 1-inch headspace, then add the hot liquid to leave 1/2-inch headspace.
- Close and process. Remove air bubbles, wipe the rims, put on the lids and process in a boiling-water canner (times below). Let the jars cool, undisturbed, for 12 to 24 hours and check the seals.
- Wait. NCHFP says to let them sit in the processed jars for 3 to 5 days before eating, for the flavor to develop.
Processing time, hot pack, pints
| 0–1,000 ft | 1,001–6,000 ft | Above 6,000 ft |
|---|---|---|
| 10 min | 15 min | 20 min |
Source: NCHFP, Pickled Pearl Onions. You'll need a water bath canner and new lids.
Ball Enamel Water Bath Canner with Rack and 4-Piece Utensil Set
- Enamel-coated steel pot with matching lid, per the listing
- Chrome-plated jar rack
- 4-piece utensil set included (per the title)
Ball Regular Mouth Pint (16 oz) Mason Jars, 12-Pack
- Twelve 16-ounce regular mouth jars
- Lids and bands included, per the listing
FAQ
How long do quick pickled onions last?
Use within 2 weeks, per NC State Extension.
Can I can pickled red onions?
There's no tested canning recipe from NCHFP or Extension that we could find. Keep them in the fridge.
How long before canned pearl onions are ready?
3 to 5 days in the jar, per NCHFP.