​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


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