​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


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