​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


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