​Sweet and Sour Pickled Red Onions

Friday, August 14, 2015

Courtesy:  Marisa McClellan (adapted from Food In Jars)

2 cups apple cider vinegar
3/4 cup granulated sugar
2 Tablespoons pickling salt
3 pounds red onions, trimmed and thinly sliced
2 teaspoons mustard seed
1 teaspoon celery seed
1/2 teaspoon red pepper flakes

Prepare a boiling water bath and 3 regular-mouth pint jars. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.

Combine the vinegar, 1 1/2 cups water, sugar, and salt in a pot over high heat and bring the brine to a boil.

Add sliced onions to brine and stir to combine. Reduce heat to medium and simmer briefly to soften onions.

Meanwhile, combine the remaining spices in a small bowl and stir to blend. Add the spic blend to the sterilized jars, distributing evenly.

Using tongs, evenly divide the onions between the 3 jars. Pour hot brine into each jar, leaving 1/2-inch headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary.

Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.

Let these pickles cure for at least 48 hours before eating.

Makes 3 1-pint jars

Go Back


shrunken heads shiitake Shitake Mushrooms pie carrot top garlic cauliflower melon potatoes chicken barley dilly butter pork daisy turnip pancake chiles Swiss Chard cream cheese tomato juice Vegan chipotle carrot fronds chili peppers tenderloin wasabi turnips Cider muffins strata dijon Corn gratin Potato yogurt chorizo paste fondue cranberry fritter hickory egg gruyere Poblano Chili Cranberry Beans gouda basil pumpkin chilies blueberry egg noodles sandwiches green pepper fennel bulb bruschetta baguette steak coriander Salsa fraiche bloody mary dill sauce kluski cantaloupe Leek celebration tuscan chimichurri coeur plum tomatoes pine nuts lettuce lemon grass tomatoe caesar cornmeal ramps capers brown sugar spelt scapes asparagus Apple Red Onion apples green beans Dressing knots Side tomato corn pie bayeldi celery root jack cheese gazpacho pasta strawberries radish spring peach compote vegetable bok choy celeriac pecans tortillas strawberry panzanella beets flank spiced winter squash absinthe kalamata remoulade tostadas walnuts onions watercress okra tart jack sausage heavy whipping cream coeur a la creme arugula Chevre coconut milk mint cockaigne Tomatillos eggs sweet kohlrabi creme tomato pineapple shallots Greens gin baby bok choy cheese almond milk beet hazelnuts fennel seeds nectarine peppers Bread Squash parmigiano chocolate cake jam crepes buttermilk anise shitake radishes maple syrup meatballs carrots sandwich bell pepper Spread pickled cointreau verde bean pears carrot tops Farmers' Market plum cilantro beer sour cream bbq chives mushrooms chimmichurri sherry casserole imam beet greens roasted flank steak Rice wine vinegar pork chop berry snow peas pesto olives white beans bacon frittata bosc crisp maple syrup vanilla wafers pepper Spinach vegetarian Soup feta vinaigrette rhubarb chili latkes Recipes cucumber oats Kale gorgonzola parmesan almonds Butternut sour autumn prosciutto kirsch pudding zucchini goat Cheese artichoke Tomatoes swiss habanero mushroom curry reggiano polenta beef currants thai Beans leeks Salad bread pudding cream wheat flour stuffing mustard greens bulgar wheat celery hearts Jerusalem artichoke sweet potato fritters yellow onion blue cheese collins walnut oil honey Eggplant scallions poblano plums sesame rouille onion chicken dinner salad couscous wrap anchovy fennel bulgar pecan sunchokes biscuits shelling Drinks conserve buckwheat peas slaw