​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


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