​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


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