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Refigerator Pickled Onions

Cut and pasted this recipe from the Atomic Dill Pickles string.  You can find that if you're interested.

Just opened a jar of pickled onions, marked on the lid as March 24, 2011.  Expected them to be mushy.  They are crisp, spicy and vinegary.  In short delicious.

These are refrigerator pickles, not cooked, so they cannot sit out on a shelf.  These were done in a really big pickle jar I scrounged from the local deli.

3 cups water
6 cups white vinigar
4+ table spoons diced garlic
2 table spoons mustard seed
4 table spoons canning spice
5 table spoons canning, kosher or sea salt
Good dose of black pepper corns
Several sprigs of dill from the garden

Heat the water, vinegar, and salt slowly just until the salt goes into solution.  It will not come out again, and you want the brine no hotter than it has to be.

Pack the cucumbers, and put the other spice on top.  Pour the brine in to cover everything.  Refrigerate for a month or so before trying.  My current batch are about 2 years old, and are really spicy and good.

Try this same thing with onions, you will love it.

XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys


  • Doc_EggertonDoc_Eggerton Posts: 5,088
    Wow, I had sort of abandoned this to the back of the fridge.  This is pickled cabbage done at the same time.  Holy cow, crisp and firm, spicy and vinegary.  I am going to nibble these batches down and then do a new set.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • BotchBotch Posts: 5,437
    I've never pickled anything in my life, but I love pickles.  Its gonna hit freezing here tomorrow night, supposedly, and I have a jalapeno bush that needs picking.  I'm gonna try this recipe on them, and also do a few jars of onions (just put a 25-lb bag into the root/wine cellar).
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • henapplehenapple Posts: 15,831
    I've pickled my liver....

    Green egg, dead animal and alcohol. The "Boro".. TN 
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