​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


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