Longevity of Pickled Red Onions

[Shel_B]

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?

Edited 15 hours ago by Shel_B (log)

[blue_dolphin]

16 minutes ago, Shel_B said:

What happens to the onions when they go bad? Do they lose flavor, texture, color, or become inedible and perhaps unhealthy?

They tend to get soft and lose their crispness, colors become muddy, flavors can become harsh or unbalanced.  If there’s sufficient acidity, they shouldn’t be unsafe to eat, just unpleasant. 

Here's an article with several pickled onion recipes that can be made as refrigerator pickles or waterbath processed to make shelf-stable pickles.

As they note, brines that include citrus juice don’t keep as long in the fridge and don’t process well either. 

[Shel_B]

Your link and comments filled in some blanks for me and provided food for thought.  

Thanks!

[AlaMoi]

"to be used over a short time frame,"

stick with that.

 

onions, beets, any 'pickled' thing - outside of unpronounceable never heard of 'preservatives' + et.al. - the stuff is organic and it will not last for months/weeks....

'pickled' cucumbers in a jar - prime example - read the label . . . 

[blue_dolphin]

2 hours ago, AlaMoi said:

any 'pickled' thing - outside of unpronounceable never heard of 'preservatives' + et.al. - the stuff is organic and it will not last for months/weeks....

My perspective is that simple, natural preservatives like salt, vinegar and sugar plus spices and herbs can transform fresh, organic produce into flavorful pickles and preserves extending their useful life for weeks, even months, depending on the particular fruit or vegetable and how they are processed. 

[Shel_B]

I was about to post something similar. My experience is pretty much what you describe using a small sample of a particular brand of pickled jalapeños that I've been using for more than a decade. The jars that I've used all lasted well more than a year - only because I finished the contents, not because of quality issues - and the most recent jar, purchased about 8 months ago, has an expiry date as mid-2027.

 

@AlaMoi There may be some factual basis for your belief, but at the least, I don't think it's the only answer.

Edited 3 hours ago by Shel_B (log)

[liuzhou]

6 hours ago, blue_dolphin said:

My perspective is that simple, natural preservatives like salt, vinegar and sugar plus spices and herbs can transform fresh, organic produce into flavorful pickles and preserves extending their useful life for weeks, even months, depending on the particular fruit or vegetable and how they are processed. 

 

Agreed.

 

I pickle young ginger slices as served in many Japanese sushi restaurants as a tongue cleanser. No unpronounceable ingredients involved; just rice vinegar and salt.

 

Stays in good condition for months, not that a batch often lasts often; I eat it too often!

 

 

Edited 2 hours ago by liuzhou (log)