ONION IN FRIDGE RECIPES

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PICKLED RED ONIONS RECIPE: HOW TO MAKE IT



Pickled Red Onions Recipe: How to Make It image

Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. —James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 6

3/4 cup water
2/3 cup white wine or cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
1 medium red onion, thinly sliced
Optional: fresh rosemary, thyme or dill sprigs, whole black peppercorns, small dried chili or garlic clove

Steps:

  • In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.

Nutrition Facts : Calories 8 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 121mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 0 protein. Diabetic Exchanges Free food.

REFRIGERATOR PICKLES RECIPE - FOOD.COM



Refrigerator Pickles Recipe - Food.com image

These pickles are wonderful for busy people. No need to can. My husbands grandmother gave me this and they are just great whole family loves them.

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 6 cups

Number Of Ingredients 7

6 cups sliced cucumbers
1 cup sliced onion
1 green pepper, chopped
1 cup vinegar
2 cups sugar
1 tablespoon salt
1 tablespoon celery seed

Steps:

  • Heat vinegar, sugar, salt, and celery seed.
  • Pour over cucumbers, onions and green pepper.
  • Store in refrigerator.
  • These will keep for many months.

Nutrition Facts : Calories 299.6, FatContent 0.5, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 1169.7, CarbohydrateContent 74.3, FiberContent 1.4, SugarContent 69.9, ProteinContent 1.3

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