We have a ton of yellow (mild but not sweet) onions from the garden this year so I thought I'd try pickling some. Pinterest turns up lots of recipes but I wondered if anyone has one the recommend?

"a lot" is how much? If they're properly cured they'll keep a LONG time in a cool, dark place.

Are you pickeling for long term (2+ month) pantry storage, or just a few weeks in the fridge?

Max06 said:

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"a lot" is how much? If they're properly cured they'll keep a LONG time in a cool, dark place.

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Like 90 lbs. Its definitely the most my husband has ever grown.

Ornlu said:

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Are you pickeling for long term (2+ month) pantry storage, or just a few weeks in the fridge?

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It seems like every recipe is just for refrigerator but I'd love to find one that would last in the pantry like we do with cucumbers, okra, etc.

Probably get blasted for this but I have used my grandmothers recipe for bread and butter pickles with only onions. Cut in larger chunks they can well.

That seems like a good idea. I use Alton Brown's pickled beets recipe that calls for a lot of sliced onions, and I like the onions from that recipe almost more than the beets.
https://www.foodnetwork.com/recipes/alton-brown/pickled-beets-recipe-1913751
I don't bother with the tarragon vinegar. I just use a sprig or two of fresh tarragon per quart jar, and then use plain white vinegar.

Supposedly this works well for yellow squash and zucchini too, but I haven't tried it yet.

Do you add powdered alum to any of your canned veggies? Supposedly it keeps them more crisp, but I've never used it.

I do mostly refrigerator pickles, so I never use it.

loveaTm said:

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Ornlu said:

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Are you pickeling for long term (2+ month) pantry storage, or just a few weeks in the fridge?

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It seems like every recipe is just for refrigerator but I'd love to find one that would last in the pantry like we do with cucumbers, okra, etc.

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Can the pickled onions, and they should be perfectly fine in the pantry.

German Recipe Pickled Onions
Makes ~2 cups
cup rice vinegar
cup red wine vinegar
3 tbsp sugar
2 cloves garlic, smashed
6 dried black peppercorns
2 tsp Kosher salt
1 large onion, sliced into thin half-moons

Add the vinegars, sugar, garlic, papaya seeds and salt to a saucepan and bring to a boil.

Add the onion, stir, and continue cooking just long enough for the onion to soften and become submerged in the liquid, about 3 minutes.

Remove from the heat and allow to cool completely.
Transfer the onions to glass jars with tight fitting lids and refrigerate until thoroughly chilled before serving. Or not, it's up to you.