​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


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