How to make pickled onions crunchy

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Pickled onions are a delicious way to add some crunch and flavor to your favorite dishes. But if you’re looking for that extra crispiness, you’ll need to know how to make them just right. In this blog post, I’ll go over all the tips and tricks for making the perfect pickled onions – crunchy and flavorful every time!

The Method on How to make pickled onions crunchy

As a picked onions lover, you know that there’s nothing quite like the tangy crunch of a perfectly pickled onion to elevate any dish. I have presented the methods to make pickled onions crunchy and crisp, so you can enjoy the flavor and texture you desire.

Firstly Gathered the Ingredients

Now that we have our recipe, it’s time to gather the ingredients. For this pickled onion recipe we will need 1kg of pickling onions, 2 pounds of small boiler onions or larger pearl onions, 1 large red onion, and 1/4 cup of salt. To make the process easier, you can buy the pickling onions already peeled and ready to go. Once you have all the ingredients on hand, we can move on to preparing the onions.

Preparing the Onions

Now that we’ve gathered all the ingredients and sliced the onions, it’s time to prepare them for pickling. To do this, we’ll need to soak the onions in ice water for about 30 minutes.

This helps to firm them up, making them more crunchy when they’re pickled. After they’ve finished soaking, drain the onions and give them a quick rinse before adding them to the jar. Once the onions are in the jar, add 1 tablespoon of pickling spice and enough vinegar to cover the onions.

Make sure everything is combined well and then you can start sterilizing your jars so they’re ready for pickling.

Slice the Onions

Now we have to slice the onions. To make sure they pickle quickly and evenly, slice them into thin rings about 1/8-inch thick.

This will help the onions absorb the vinegar and spices more quickly. You can use a sharp knife, or a mandolin slicer if you have one. Once your onions are sliced, place them in a sieve or colander and pour over hot water from the kettle to help soften them.

Drain well and let cool before adding them to the jars. Now  ingredients are gathered, onions are sliced, and jars are sterilized, it’s time to combine everything and seal up your pickled onion jars!

Soak the Onions

After sliced the onions, it’s time to soak them in ice water for about 30 minutes. By following this approach, the onions will become firmer and more crispy.

Once the onions have been soaking for about half an hour, drain the water and pat them dry with paper towels. This step is essential because it will help the onions absorb the pickling juices and spices more efficiently.

By now, your pickling spices should be ready to go in the jar, so you can add them in and give the jar a good shake before adding the thinly-sliced onions.

After that, all that’s left to do is fill your jars with more vinegar, seal them up and either process or refrigerate depending on your preferences.

Adding Spices and Vinegar

When the onions prepped and sliced, It time to make the spiced pickling vinegar. I started by pouring the vinegar into a large saucepan and adding the sugar and pickling spices.

After bringing it to a boil, I set aside the pickling liquid to cool. Once cooled, it ready to fill my jar with the pickled onions.

I added the thinly sliced onions and then poured the pickling liquid over them, making sure they were completely submerged in the vinegar mixture.

Finally, need added any other spices or seasonings I wanted in my pickled onions before sealing the jar.

Sterilizing the Jars

After adding spices and vinegar this is time to sterilize the jars. In order to avoid growth of harmful bacteria, Need to wash the jars in hot soapy water and rinsed them well.

Then, I popped them into a preheated oven at 150°C to 130°C/Gas Mark 2 to dry. This ensured that everything is clean and ready to go! Once this are  out of the oven, it is time to fill the jars with pickled onions.

Filling the Jars

When the onions have been sliced and prepped, it’s time to fill the jars. Carefully spoon the onions into the jars, packing them down as much as possible.

Make sure that the pickling vinegar and spices are evenly distributed. To ensure even pickling, make sure to leave a bit of space at the top of each jar.

Once all of the onions are in, screw on the lids tightly and your pickled onions are ready to be processed or refrigerated.

Sealing the Jars

When the jars are filled with the pickling liquid and onions, the next step is to seal them. Make sure that the jars are sealed properly because this is one of the most important steps in making sure pickled onions stay crunchy.

We can use either a metal lid or a piece of Clingfilm over the top of the jar before putting the lid on. This gives it an extra seal making it more secure and ensuring that no air can get in.

Once you’ve sealed the jar, you can either refrigerate it or process it in a water bath to ensure it lasts.

Refrigerate or Process

After onions added to the jars, it can be refrigerated or processed through a canning process. If you choose to refrigerate them, make sure they are fully submerged in the pickling liquid.

The onions will last up to a month in the refrigerator and should be eaten within that time frame. If you opt for canning, seal the jars according to the manufacturer’s instructions and place them into a pot of boiling water for ten minutes.

This process will create a vacuum seal that will help preserve the pickled onions for up to one year. Once opened, however, the onions should be consumed within one month.

Enjoying Your Pickled Onions

Now that you have completed all the steps to making crunchy pickled onions, you can start enjoying them!

Pickled onions are great as a topping for salads, sandwiches, tacos, and burgers. They make a great addition to any dish and really add a punch of flavor.

You can also enjoy them as a snack on their own or with some chips or crackers. Pickled onions can last in the refrigerator for up to one month, so you can enjoy them for weeks to come!

How long do pickled onions last once opened

Once opened, pickled onions last for several weeks in the fridge. Homemade quick pickles can retain the best quality for one to two weeks, while pickled onions can last up to three weeks when stored properly.

If you make a big batch, you’ll be able to enjoy them for four to six months before they go bad. To get the most out of your pickles, make sure you store them in clean and sterilized jars and fill them with a hot vinegar mixture so there are no air pockets.

After that, seal the jars and store them in the fridge. Now you can enjoy your crunchy pickled onions for weeks!

How to tell if pickled onions are bad

It’s important to keep an eye out for any signs of spoilage when it comes to pickled onions. Check for cloudy liquid, mold, bacteria or any other signs as these are indicators that it’s time to discard the onions.

Additionally, pay attention to any off odors coming from the jar as this is another sign that the onions have gone bad.

If your pickled onions still have the pungent smell of vinegar, then they’re most likely safe to eat. Store-bought pickled onions can usually last up to two or three months after opening while homemade versions can last up to a month in the refrigerator.

If you followed our instructions on how to make pickled onions crunchy and delicious, you can be sure that you can enjoy them for a while!


Once you’ve mastered the art of pickling onions at home, you’ll be amazed at how delicious they can be. Not only are they a great addition to any dish, but they can be stored in the refrigerator for up to six months. You can also process them in hot water bath or pressure can them for longer shelf life. With a few simple steps and ingredients, you can make your own pickled onions that will add flavor and crunch to any dish. The next time you need something crunchy and tangy, try making your own pickled onions!

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