Casa M Pickled Onions
★ Issue CMSC·19–023 · Published 08 Jul 2019
appetizeroniononions

Casa M Pickled Onions.

Slice two onions, pour hot vinegar over them, and you've got sharp pickles that last a month in the jar

PREP 10 min
COOK 5 min
TOTAL 15m min
SERVES 2 quart jars people
HEAT medium
BLEND RATING 4.9 140 reviews · Chain Reaction®
Jump to Recipe 🖶 Print
Made with Chain Reaction®Shop
You'll need
2 quart-size mason jarsSaucepanFunnel

Slice two onions, pour hot vinegar over them, and you've got sharp pickles that last a month in the jar

Ingredients

FOR THE ONIONS

  • 1 large red onion, sliced into 1/2 rings
  • 1 large sweet onion, sliced into 1/2 rings

FOR THE PICKLING LIQUID

  • 1 teaspoon Casa M Spice Co® Chain Reaction® or Uncontrolled Chain Reaction®
  • 1 cup water
  • 1 cup apple cider vinegar
  • 1/4 cup sugar
  • 1 Tablespoon salt
  • 2 mason jars, 1 quart

Method

  1. 01

    Prep the onions

    10 min

    Halve both onions, peel away the papery skin, then slice into 1/2-inch rings — you want them uniform so they pickle evenly. Decide now if you're keeping varieties separate or mixing them in both jars.

  2. 02

    Pack the jars

    2 min

    Distribute your sliced onions into the two mason jars, packing them in loosely so the brine can circulate through every layer.

  3. 03

    Make the brine

    5 min

    Combine water, vinegar, Chain Reaction® spice, sugar, and salt in a small pot and bring to a rolling boil — keep your eye on it because the liquid evaporates fast and throws off your ratios.

  4. 04

    Pour and seal

    2 min

    Carefully pour the hot brine over the onions in each jar, filling to the top; if you're short on liquid, top it off with extra vinegar to keep everything submerged. Cap the jars while the brine is still hot.

  5. 05

    Chill and use

    Refrigerate these pickles and they'll keep sharp and ready to go for a full month — use them on tacos, nachos, salads, or anything that needs a bright punch.

From Mike's Notebook

01

Sweet onions soften faster than red ones, so they'll be ready to eat first from the same jar.

02

Pour the vinegar while it's still hot—cold vinegar won't penetrate the onion rings the same way.

03

These keep for weeks, but they're best eaten within five days before they turn too soft.

Cooked It?

Tell us how it went.

Casa M Spice Co

These pickled onions should be good up to a couple weeks. However, there are some things you can do to improve that shelflife, including sterilizing all items (utensils, jars, lids, cutting surfaces, and even the onions) before you start and keeping the jar sealed until you’re ready to use them.

Tim

What type of shelf life do you think this has, how long in the fridge,