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These were made the lazy way using recipe 1

Pickled onions are one of Diva's favorite items that I can.  I know, she eats weird stuff for an 11 year old, but then again, look at her parents.  She never had a chance at a picky palate.  ;)

And shock, horror, I ran out of them!

That just meant I needed to get a quick batch of Pickled Onions done to tide her over.

There is no sugar in these recipes but there is a lot of peppery vinegary bite.  If you like frou-frou lightly pickled pickles then these are probably not for you.  Consider yourself warned that we like punchy pickles.

They are one of the easiest pickles to make.  They are so easy in fact, that I will give you several ways to make them.  Starting with the brine.

You can use these brining methods with all sorts of vegetables.  It draws out the excess water in the vegetable and makes for a crunchier pickle.

Wet Brining

Keep a ratio of scant 2c. salt to gallon water.
Put clean onions in the brine and cover with a tea towel.  Leave overnight.  Rinse well before packing into jars.

Dry Brining

Pour salt over clean vegetables in a glass pan and cover with a tea towel.  Leave overnight.  Rinse well before packing into jars.

Pickled Onions Method 1

Sterilized Quart Canning Jars
Onions (I use scallions/spring onions but you could use sliced bigger onions or pearl onions)
Pickling Spice
Canning Salt
White Vinegar
Spring Water

This is your ratio:

1 1/2 tsp. pickling spice
1 Tbs. salt
2c. vinegar

Maintain the ratio for as much as you need.  I often make extra brine and will throw in all sorts of vegetables and leave them in the fridge to pickle themselves.

Pack your brined onions into the jars.
In a saucepan combine pickling spice, salt, and vinegar and bring to a boil.  Boil for 15 minutes.
Pour over the onions.  You want the spiced vinegar to reach most of the way up the jar.
Top up with water until you have 1/2" headspace.   Seal with sterilized lid and ring.  Finger tighten.
Process 10 minutes.

Pickled Onions Method 2

Sterilized Quart Canning Jars
Onions (I use scallions/spring onions but you could use sliced bigger onions or pearl onions)
Dill
Garlic
Peppercorns
Chili Flakes
Canning Salt
White Vinegar
Spring Water


This is your ratio times number of jars:

1 tsp. dill
1 clove garlic
1/2 tsp. peppercorns
1/4 tsp. chili flakes
1 Tbs. salt
2c. vinegar


Put one garlic clove in the bottom of each jar.  Pack your brined onions into the jars.
In a saucepan combine spices and vinegar and bring to a boil.  Boil for 15 minutes.
Pour over the onions.  You want the spiced vinegar to reach most of the way up the jar.
Top up with water until you have 1/2" headspace.   Seal with sterilized lid and ring.  Finger tighten.
Process 10 minutes.

Pickled Onions Method 3 (the lazy way)

Any old clean jar
Onions (brine or don't brine, either way)
Whichever spice recipe that suits you fancy from the above two options

Pack the onions in the jar.  Pour over the hot spiced vinegar.  Top up with water.  Put a lid on the jar.  Let cool on the countertop.  Then put in the fridge for at least a week.  Done.

This is part of Miz Helen's Full Plate Thursday.