​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


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