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You might think it's a strange place to find beauty, but I think red onions are some of the most drop-dead pretty things I've ever seen.
Well, not in a mesh bag down in the bottom bin of my pantry. And they're not super lovely in the market either, all piled high between the white, yellow and sweet varieties. I have to admit, when I grab a purple papery-skinned orb to include in my dinner plans, there isn't one thing of beauty to behold.
But, oh my goodness, slice one in half and you'll see pure magnificence. It's always a reminder to me of the magnificence of our Creator. Who else could create such museum worthy splendor tucked away in a humble little vegetable? Next time you cut open a red onion, take time to notice. I think you'll have to agree, each one is a work of art.
And speaking of works of art, how would you like to see one each time you open your refrigerator door? Pickled red onions take less than fifteen minutes to make. The cool part is the amazing, brilliant, pink transformation that takes place almost the minute you pour the vinegar/lime pickling solution over the onion slices. Check out the color in the pictures. Isn't it amazing? Talk about adding a gourmet, festive touch to anything you serve them on or with.
I love keeping a jar of these delicious Pickled Red Onions stashed away and have found a zillion ways to use them. They're wonderful with Mexican dishes like tacos, burritos, quesadillas, etc. I served them in an Asian salad last night. They were delicious and made the presentation look so pretty. They transform a simple sandwich or burger into a special occasion meal. My daughter-in-law Lindsay loves them so much, she'll snack on them right out of the jar.
I've played around with this recipe to get it just right. Most Pickled Red Onion recipes call for only vinegar for the brining solution. I like to mix vinegar and fresh lime juice for fabulous, not too harsh, flavor. A few tablespoons of sugar, whole peppercorns, coriander seed and tiny slivers of lime add another layer of delicious dimension.
Want to get ooohs and aaaahs at your next picnic, party or potluck? Bring a jar of these beauties and you very well may be the star of the show.
If you don't spill the beans onions (about how super easy these are), you could even have them thinking that you're one of those fabulous old-timey cooks who spends hours in the kitchen canning, preserving and pickling!
P.S. Just a little update on our computer woes. We appreciate all your well wishes. We did get a lot of our pictures back, but when we looked at them they were either damaged or very poor quality. So sad. But we learned a valuable lesson. We are now backed up at home on a hard drive (which had failed, hence the problem) and also on the Cloud. Never again .......... and if we can save any of you from going through this dilemma, then perhaps it was worth it.
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- 2 medium red onions sliced about ⅛ inch thick
- 2-3 paper thin slices of lime halved or quartered
- 1 cup white wine vinegar
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1 teaspoon peppercorns
- 1 teaspoon whole coriander
- ¼ cup freshly squeezed lime juice
- about ½ cup water
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Place a medium-size colander in the sink.
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In a medium-size microwave safe bowl, heat 4 cups of water to boiling, about 5-6 minutes. Carefully add onions to the hot water. Use a large spoon to make sure onions are submerged. After 15 seconds, pour onion into the colander to drain. Transfer onion and lime slices to a jar (or jars) that will contain the onions (about a 3 cups capacity). You want the onions to fill the jar to the brim, but not be super tightly packed.
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Combine vinegar, sugar, salt, peppercorns and coriander seeds in the previously used bowl. Stir and cook on high for three minutes. Remove from microwave, add fresh lime juice and stir to make sure all of the sugar and salt is dissolved.
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Pour hot solution over the onions. Add enough water to bring liquid level to the top of the jar. Watch the beautiful color transformation take place; it's amazing!! Cover the jar(s) and allow to cool for 30 minutes then refrigerate. They can be eaten right away, but the ingredients will meld and the flavor will be even better if allowed to sit for 2-3 hours. Onions will keep well in the refrigerator for 5-7 days.
Tiela says
Can I seal these for long term storage?
Chris Scheuer says
Hi Tiela, I'm afraid these would get soggy if you canned them.
Linda says
Can you use apple cider vinegar
Chris Scheuer says
Yes! That will definitely work.
Ann says
I have every ingredient to make this, eccept the limes. Would lemons work?
Chris Scheuer says
Yes, lemons would definitely work!
leland mah says
Hello that looks great. i am a onion fan.i am wondering why on the list it says two paper thin slices of lime,but in the photo it shows many pcs of lime? it looks grreat with more lime. thank you leland
Chris Scheuer says
Hi Leland, actually the recipe calls for 2-3 thin slices of lime, halved or quartered. If you quarter them, that's 12 pieces, so the picture is pretty accurate. Hope you enjoy these yummy onions!
Marlene says
I’m wondering if you can these onions in a hot water canner will you loose the beautiful color?
Chris Scheuer says
I'm not sure Marlene, I haven't tried it. If I were to guess, I would think the prolonged time in hot water would dull the color. But I could be wrong.
Karen C says
Chris, I have made this three times , not only is it beautiful and tasty, and so many uses, but it keeps much longer . I have had a batch in the fridge now for over 6 weeks, just used the last of it today. What do you do with the left over marinade...can it be reused for another batch of onions? Maybe a salad dressing?
Chris Scheuer says
Thanks so much Karen. I'm so happy you've enjoyed these onions. Yes, you could definitely use the marinade again. And it would make a delicious salad dressing. I would just add a clove of garlic, a teaspoon of honey, some kosher salt and freshly ground black pepper and double the amount of oil to the amount of marinade you have left. If you have a few of the onions, chop those up and add them to the dressing as well!
VIVI says
is it possible to process these in a hot water bath to save longer?
Chris Scheuer says
Hi Vivi, I'm afraid the beautiful color would be lost with a hot water bath.
Billy says
Thanks so much for sharing this recipe! I really love pickled onions as well as pickled carrots, but onions definitely take the cake for me! I can't wait to make these at home, they are such a great side dish to add to any entree.
David Zetterholm says
Turned out pretty good. Looks very pretty. I put a little more lime and put some jalapeno peppers in the mix. The juice has a unique flavor to it. Now just waiting for the cool down and will soon be eating some with my dinner meal.
Carolyn Wilson says
I cried through most of this recipe...haha! Those onions are pretty and strong! What a fun and successful recipe! My family was impressed!!
Chris Scheuer says
Haha Carolyn! I'm so happy you and your sweet family enjoyed them!
Heather D. says
They're not only lovely, they're seriously delicious. They're especially good on fish tacos, next time I'm going to add a dehydrated pepper and see how they do with a little spice. Just wish I could cut onions without crying, as good as purple onions taste they seem to be the wee piers ones.
Chris Scheuer says
So happy you enjoyed this Heather!
Becca says
Hey, if you use the food processor to slice the onions, you don't cry. The onions, and their juicy aroma, are contained within the closed bowl, so nothing gets to your eyes. Believe me....tears run down my face if I cut onions by hand.
Chris Scheuer says
Thanks, Becca! Great tip!
Steve Watters says
Can the onions be processed for storage? I would like to can 5 or 6 jars for later use. Also,, could I use the stove instead of a microwave?
Stephen R. Watters says
Can the onions be processed for storage? I would like to can 5 or 6 jars for later use. Also, could i use the stove instead of the microwave?
Chris Scheuer says
Hi Stephen,
I haven't done that although I'm sure they could be. I would check with a canning expert. I honestly don't do much canning. Yes you could definitely use the stove in lieu of the microwave!
Donna Walker says
This recipe looks so beautiful. I'm trying to cut carbs in my food. Do you think it would be possible to use Splenda to replace the sugar?
Chris Scheuer says
Hi Donna,
I think I might try it with half Splenda and half sugar. You really wouldn’t get a lot of sugar as most of it stays in the pickling brine but I think you’d get better flavor. Hope you enjoy them!
Tasha says
Can I use walla walla onions instead? I have so many of them.
Chris Scheuer says
Hi Tasha,
You could use walla walla but the color won't be as pretty.
Emma says
I just want to thank you for your great looking recipe which I'm going to try out today, and for perhaps something silly.. that you actually make a nice printable version!! my recipe book is also thankful ;)!
Fay S. says
Gorgeous photographs! Thank you for the recipe, I am going to make to accompany my DIY taco bar for my son's first birthday!
Renee Wilson-Wright says
What a lovely idea. Now I have something different to bring to the barbecues we are invited to during the summer. All I need is some nice jars and I will have a beautiful yet tasty hostess gift. Thank you, Chris!!!
PS sorry to hear about your pictures, We went through that a few years ago, and lost some really I'mportant photos, I am still trying to reconstruct my losses.