Comments on: Pickled Red Onions

By: TrisKit

TrisKit — Wed, 14 Oct 2026 13:49:05 +0000

In reply to Dean. The recipe doesn’t need the sugar for fermenting purposes. I’m gonna try it with erythritol+monkfruit sweetener. I’ll stir it in when the brine is warm, not hot. There may be a crystallizing effect with erythritol. (I’d try allulose, but my belly doesn’t like it. :( )

By: TrisKit

TrisKit — Wed, 14 Oct 2026 13:42:41 +0000

In reply to Ashley. You don’t eat them like a serving of vegetables. They’re basically a condiment.

By: bill mahogany

bill mahogany — Wed, 14 Oct 2026 03:22:16 +0000

you think pickled onions only last 2 weeks? lol

By: Julie Blue

Julie Blue — Thu, 08 Oct 2026 15:47:05 +0000

Great basic recipe. I added a little more garlic and some fresh dill I had in the fridge. If I had some jalapeños I would have tossed in some slices. I halved the recipe and used 1 1/2 large red onions. Can’t wait to try with other veggies.

By: Silvia

Silvia — Thu, 08 Oct 2026 00:10:46 +0000

Love love love them!
Thank you for recipes and all the ideas!

By: Stephanie Murrile

Stephanie Murrile — Sun, 04 Oct 2026 07:12:30 +0000

I’ve been making this recipe for years, and it is fantastic on everything.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 02 Oct 2026 21:04:58 +0000

In reply to Steph.. Sounds like an amazing lunch!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 02 Oct 2026 20:53:01 +0000

In reply to Mizz P. I'm so glad you love the recipe! Love the idea of using the brine for kohlrabi too

By: Mizz P

Mizz P — Sun, 27 Sep 2026 22:47:43 +0000

This is a fabulous recipe! It is very adaptable. Taste the brine before pouring and add more sugar/vinegar/salt to taste. I also like that it’s easy to double or halve depending on how many vegetables you have. You don’t need POUNDS of vegetables. Plus, I use pasta sauce jars, salsa jars, you name it. Yes, canning jars are easiest, but don’t let it stop you from trying this recipe. I love using this with red onions, radishes, and kohlrabi. I eat them straight out of the jar!

By: Steph.

Steph. — Sat, 26 Sep 2026 05:22:17 +0000

I have made this for the first time, I did add a clove of garlic and peppercorns. It’s currently pickling. I had a taste of the juice and it was delicious, with elements of sweet and sour. I can’t wait to enjoy it in the next hour on sourdough bread with your BEST hummus and some sardines for lunch.