Pickled Onions, New Orleans Style Recipe

Name: Pickled Onions, New Orleans Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds pearl onions yellow; 1 gallon water cool; 1/4 cup salt; 2 tablespoons red pepper flakes crushed; 2 teaspoons basil sweet; 6 small bay leaves; 1 quart vinegar distilled white; 1 cup water; 2 tablespoons crab boil liquid; 2 food coloring red, optional

Servings: persons

1
Peel the onions and place in a glass or plastic container - not metal!
2
Mix the water and salt, pour over the onions and let soak overnight.
3
The next day, take clean canning jars and sprinkle some of the red pepper, basil and one bayleaf on the bottom.
4
Pack the onions to the 13 level, then repeat in layers until full.
5
When all jars are packed, mix the vinegar, water, crab boil and food coloring (if desired) and pour over onions.
6
Cap the jars and refrigerate for at least one week before using.
7
If you increase the amount your're making, just maintain a 3:1 ration vinegar to water.
8
Fantastic with red beans and rice.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 pounds pearl onions yellow, 1 gallon water cool, 1/4 cup salt, 2 tablespoons red pepper flakes crushed, and more.

Yes, Pickled Onions, New Orleans Style falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pickled Onions, New Orleans Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions