Pickled red onions are on the to-do list and I am curious about their longevity in the refrigerator. Various recipes that I've seen suggest that they'd be good for about two to four-five weeks. In the past, I've made 'em in small batches to be used over a short time frame, and have not been concerned about longevity. Now I want to make a bigger batch for both longer-term storage and to distribute to some friends, and there's no knowing how long they may keep them.
What happens to the onions when they go bad? Do they lose flavor, texture, color, or become inedible and perhaps unhealthy?
Are there cooking or storage techniques that will preserve their goodness for a longer period, perhaps for six months, or even longer? Might vacuum sealing, such as used when jarring preserves be helpful?
