Refrigerator Pickled Onions Recipes

EASY REFRIGERATOR PICKLES

Steps:

• Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.

QUICK & EASY REFRIGERATOR PICKLED ONIONS

Steps:

• Slice red onion thinly, cutting each onion in half and then into thin slices. Cut pepper in half.
• Fill a quart-sized jar with the onions, pepper, garlic, and thyme, pressing lightly to compact the ingredients a bit.
• Combine brine ingredients; stir to dissolve salt and sugar.
• Pour brine over the onions in the jar, filling it to within a quarter inch of the jar rim. Cover and refrigerate for 48 hours before using.
• Store in the refrigerator for up to a month.

REFRIGERATOR PICKLED ONIONS

Steps:

• Pack sliced onion into a one quart jar. Usually takes about 1 large red onion.
• Fill the jar with water to cover the onions then pour the water into a measuring cup.
• Note the amount then pour off 1/2 the water.
• Add vinegar to the water to bring it back to the original measure.
• Place the liquid in a saucepan and add the spices and garlic.
• Bring to a boil and simmer for 2 minutes.
• Pour over the onions in the jar. If you are a little short of covering the onions you can add a little water.
• Cover tightly and store in the refrigerator. Keeps up to a month, if they don't disappear first!

HOMEMADE REFRIGERATOR PICKLES

Steps:

• In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
• Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.

PICKLED RED ONIONS

Steps:

• In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.