Refrigerator Pickled Onions Recipes

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!

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.

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.

Steps:

• Cut onions into very thin slices; place in two 1-quart glass jars or one large bowl, packing them tightly together. Add garlic cloves, jalapeno slices, bay leaves, and pepper flakes.
• Combine vinegar, water, sugar, salt, and peppercorns in a medium saucepan over medium-high heat. Bring to a simmer. Cook, stirring often until sugar and salt dissolve. Remove from the heat and let stand for 10 minutes.
• Pour warm liquid over the onions and press down if necessary to submerge. Cover and refrigerate, 8 hours to overnight. Serve immediately or store in the refrigerator for up to 1 month.