​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


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