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Pickled Red Onions

Pickled Onions

I hate raw onions. I am very sensitive to their smell–I can tell when I get home at the end of the day if Joel had any for lunch and I can’t kiss him. However, I like onions if they’re not raw–caramelized, french onion soup, pickled…

Pickled red onions are great on lobster rolls, crab rolls, any other sandwich or on salads. They add a sweet crunch without the bite of raw onion and are now a standard pickle in our fridge. Of course, we always have more than 10-15 pickled thingies in the fridge at any given time. What can I say? We like pickles around these parts.

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Ad Hoc Lobster Rolls w/Pickled Onions

Pickled Red Onions
From ad hoc at home cookbook

  • 1 red onion
  • 3/4 cup red wine vinegar
  • 3/8 cup sugar
  1. Halve and thinly slice the onion
  2. Pack the onions in a small canning jar (don’t worry if they don’t all fit–they will after you add the liquid)
  3. Combine the vinegar and sugar in a small saucepan. Bring to a boil and stir to dissolve the sugar. Pour the hot mixture into the jar. As the onions begin to wilt, you can add the extra onions.
  4. Let cool to room temperature, cover and refrigerate for at least 24 hours.
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Categories: food, pickles Tags: , ,
  1. July 25, 2012 at 12:37 pm

    I recently pickled some watermelon rinds, but this sounds like something I should try as well.

  2. tom
    July 25, 2012 at 2:01 pm

    you don’t use any water or salt in your pickle brine or is this just for onions?

  3. Lan
    July 25, 2012 at 2:19 pm

    This is just for the pickled red onions…its a sweeter pickle, so no salt. Most of my other fridge pickles have vinegar & salt.

  1. July 25, 2012 at 11:29 am
  2. October 22, 2013 at 3:06 pm
  3. October 27, 2015 at 1:08 pm

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