Best 9 Amish Pickled Onions Recipes

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**Amish Pickled Onions: A Culinary Delight with Diverse Recipe Variations**

In the realm of culinary delights, Amish pickled onions stand out as a versatile and flavorful condiment that has captured the hearts of food enthusiasts worldwide. Originating from the rich culinary traditions of the Amish community, these pickled onions offer a tantalizing blend of tangy, sweet, and savory flavors, making them a perfect accompaniment to a wide range of dishes. This article presents a comprehensive guide to Amish pickled onions, encompassing various recipes that cater to different taste preferences and dietary requirements. From classic vinegar-based pickling to unique variations using honey, mustard, and even beet juice, these recipes unlock a world of culinary exploration. Whether you seek a tangy addition to your sandwiches, a crunchy topping for salads, or a flavorful garnish for grilled meats, Amish pickled onions deliver an unforgettable taste experience. So, embark on this culinary journey and discover the diverse world of Amish pickled onion recipes, promising to elevate your meals to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

QUICK PICKLED VIDALIA ONIONS



Quick Pickled Vidalia Onions image

Quick Pickled Vidalia Onions ~ this sweet onion refrigerator pickle takes just minutes to prepare, and you'll reap the rewards all summer long on your burgers and dogs, steaks, sandwiches and tacos!

Provided by Sue Moran

Categories     Pickles

Time 10m

Number Of Ingredients 7

1 Vidalia onion
1 cup mild white vinegar
1/2 cup water
2 bay leaves
2 tsp pink peppercorns
1 tsp yellow mustard seeds
1 tsp coriander seeds

Steps:

  • Peel and very thinly slice the onion. I like to use my mandoline set on the 1/8 inch setting. If your rings are very large, you can slice them in half.
  • Heat the vinegar, water, and spices in a saucepan until it comes to a boil. Remove from the heat and add the sliced onions, giving everything a stir to combine. Let sit for 5 minutes, then pack the onions into a wide mouthed pint sized mason jar. Pour the liquid, including spices, over the onions. Make sure the onions are completely submerged, if you need more liquid, add a bit more vinegar. Let cool, then cover and refrigerate.
  • Plan to use within a month or so.

AUTHENTIC AMISH REFRIGERATOR PICKLES RECIPE - (4/5)



Authentic Amish Refrigerator Pickles Recipe - (4/5) image

Provided by cooksalot

Number Of Ingredients 8

Liquid:
6 cups cucumbers, sliced
1 cup green pepper, sliced
1 cup onion, sliced
1 cup cider vinegar
2 cup white sugar
1 tsp celery seed
2 Tablespoon salt

Steps:

  • Slice the veggies into 2 quart jars, I like to make layers of them: you can leave out the onions and peppers, if you want, but they are so good! Mix your other ingredients in a large measuring cup, stir well. The sugar will not be dissolved yet. Pour over sliced vegetables, evenly in each jar. You will finish filling the jars with cold tap water. I shake the jar a few times during the 24 hrs to mix. No need to cook it, ready to eat in 24 hours. Taste best if eaten within a week or two, but I like to add tomato wedges or slices to this liquid for overnight, when it is close to empty of veggies, use the next day, unbelievable with sandwiches I have also pickled hot peppers using a batch of this same liquid~They are delicious!

PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS



Pennsylvania Dutch Pickled Beets and Eggs image

A gift from the Amish.

Provided by Cindy

Categories     Side Dish     Vegetables

Yield 8

Number Of Ingredients 9

8 eggs
2 (15 ounce) cans whole pickled beets, juice reserved
1 onion, chopped
1 cup white sugar
¾ cup cider vinegar
½ teaspoon salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves

Steps:

  • Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
  • Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
  • In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
  • Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 44.9 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 498.3 mg, Sugar 26 g

PICKLED ONIONS



Pickled Onions image

A tangy and easy little condiment to spice up any dish.

Provided by Bobi

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 1h

Yield 6

Number Of Ingredients 5

1 red onion, finely chopped
½ cup red wine vinegar
3 tablespoons distilled white vinegar
1 ½ tablespoons salt
2 teaspoons white sugar

Steps:

  • Bring the onion, red wine vinegar, white vinegar, salt, and sugar to a boil in a saucepan over medium-high heat. Remove from heat and allow mixture to steep until the onion is tender, about 20 minutes. Cool completely before serving.

Nutrition Facts : Calories 18.6 calories, Carbohydrate 4.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1744.8 mg, Sugar 2.2 g

EASY REFRIGERATOR PICKLES



Easy Refrigerator Pickles image

This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. -Catherine Seibold, Elma, New York

Provided by Taste of Home

Time 20m

Yield 6 cups.

Number Of Ingredients 9

6 cups thinly sliced cucumbers
2 cups thinly sliced onions
1-1/2 cups sugar
1-1/2 cups cider vinegar
1/2 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
1/2 teaspoon ground cloves

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.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

DEB'S BREAD AND BUTTER PICKLES



Deb's Bread and Butter Pickles image

This pickle recipe was handed down to me. I have been making these for at least 20 years from cucumbers my Dad grows in his garden. I give them to friends and family and have trouble keeping up with the orders. The recipe is the star here as these are the best bread and butter pickles I've ever found. These don't need to be refrigerated until you open a jar.

Provided by droseboom

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P14DT3h30m

Yield 50

Number Of Ingredients 10

2 quarts water
½ cup salt
20 cucumbers, cut into 1/8-inch slices
ice cubes
6 cups white sugar
4 cups water
4 cups apple cider vinegar
4 teaspoons ground turmeric
4 teaspoons mustard seed
1 teaspoon celery seed

Steps:

  • Stir 2 quarts water and salt in a large pot until salt is dissolved. Submerge cucumbers in the water. Add ice to the water to keep cold. Let cucumbers soak for 2 hours.
  • Drain salt water from pot. Rinse and drain cucumber slices twice.
  • Stir sugar, 4 cups water, apple cider vinegar, turmeric, mustard seed, and celery seed together in a large pot; bring to a boil. Reduce heat to low; add cucumber slices. Simmer until the cucumbers are completely hot, but do not bring to a boil, about 10 minutes.
  • Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Let cucumbers pickle 2 weeks before eating, shaking each jar once daily.

Nutrition Facts : Calories 115.9 calories, Carbohydrate 28.5 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 5.5 mg, Sugar 26 g

PERFECT PICKLED ONIONS



Perfect Pickled Onions image

Fresh, cold, and crisp pickled onions. So easy to make, you should always have these on hand to jazz up sandwiches, salads, charcuterie boards, tacos, and more. The leftover pickling liquid can be used to make dressings or marinades. They add a bright, tangy bite when served alongside rich foods.

Provided by NicoleMcmom

Time 8h30m

Yield 24

Number Of Ingredients 10

3 medium red onions
2 cloves garlic, or to taste
1 medium jalapeno pepper, sliced, or to taste
2 bay leaves
½ teaspoon crushed red pepper flakes, or to taste
3 cups apple cider vinegar
1 ½ cups water
⅓ cup white sugar
4 teaspoons kosher salt
1 teaspoon whole black peppercorns

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.

Nutrition Facts : Calories 23.5 calories, Carbohydrate 4.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 322.6 mg, Sugar 3.5 g

AMISH ONION PATTIES



Amish Onion Patties image

Make and share this Amish Onion Patties recipe from Food.com.

Provided by Miss Annie

Categories     Vegetable

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 7

3/4 cup flour
1 tablespoon sugar
1 tablespoon cornmeal
2 teaspoons baking powder
1 -2 teaspoon salt
3/4 cup milk
2 1/2 cups onions, finely chopped

Steps:

  • Mix together the dry ingredients, then add the milk.
  • This should make a fairly thick batter.
  • Add the onions and mix thoroughly.
  • Drop the batter by spoonsful into hot oil about an inch deep.
  • When golden on one side (about 3-4 minutes), turn them and flatten them into patties.
  • Fry until golden on the second side (about 3-4 minutes).
  • Drain on paper towels.

AMISH PICKLED EGGS AND BEETS



Amish Pickled Eggs and Beets image

This is an easy recipe that my grandmother used to serve in the spring. My brother still refers to this dish as "Easter eggs". Slices of onion or hot pepper may also be added to the pickling liquid with the beets and eggs.

Provided by Mercy

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

1 cup cider vinegar
1 cup beet juice (add water, if necessary, to make 1 cup)
1/2 cup brown sugar (packed)
1 teaspoon salt
6 hard-boiled eggs, shelled
1 (15 ounce) can small round beets

Steps:

  • Boil first four ingredients gently for 5 minutes.
  • Cool the liquid then pour over eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator.
  • To serve, cut eggs in half or quarters.

Tips:

  • Use a variety of onions for different flavors and textures. Red onions are common, but white, yellow, and sweet onions can also be used.
  • Slice the onions thinly and evenly so that they pickle evenly.
  • Use a clean jar and lid for pickling. This will help to prevent contamination and spoilage.
  • Make sure the vinegar solution is completely covering the onions. This will help to prevent them from spoiling.
  • Store the pickled onions in a cool, dark place. This will help to preserve their flavor and texture.

Conclusion:

Amish pickled onions are a delicious and versatile condiment that can be used in a variety of dishes. They are also a great way to preserve onions and extend their shelf life. With a few simple ingredients and a little bit of time, you can easily make your own Amish pickled onions at home. Enjoy!

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