Quick Pickled Onions
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Can you tell that I love to make quick pickled veggies from the garden?! In case you missed it, I recently shared my quick pickled radish recipe, so it’s safe to say making delicious, easy to make & store recipes with items right from my garden are essential in my life! Before we jump into this incredible (and easy!) recipe, let’s talk about some tips to growing onions in your garden.
Quick tips for growing onions:
Onions require full sun (ideally 10-12 hours)! Anything less, and they won’t thrive or grow to their fullest potential.
They do best in compost-rich soil (organic matter + manure mix)
You can companion plant with strawberries (yes, you read that correctly – onions & strawberries!)
Harvest when the tops of your onions flip over – this means they are ready! You will also see them popping out of the ground like the photo above
If growing for pickling, I recommend red onions.
Ingredients
1 medium red onion, or 2 small red onions
½ cup apple cider vinegar
1 tablespoon granulated sugar
1 ½ teaspoons kosher salt
1 teaspoon of peppercorns
1 cup hot or warm water
1 glove of garlic sliced (optional)
Instructions
Slice your onions as thin as possible so they can absorb the liquid quickly & evenly.
Stuff your sliced onion into a jar of your choice and add garlic & peppercorns.
In a measuring cup, combine apple cider vinegar, salt, sugar and warm water. Stir thoroughly to dissolve the sugar and salt. No need to heat this one up!
Pour the pickling mixture over your sliced onions and let them set for 1-2 hours at room temperature.
After an hour, put the lid on, and store in the fridge where they can stay good for up to 2 months. If you are eating that day, I usually let it sit for 3 hours before serving.
Let me know in the comments below if you’re planning to make quick pickled onions this summer, and what you’re going to use them for! Before you go, don’t forget to check out my backyard garden e-book, specifically designed for gardeners in their first three years.
