​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


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