​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


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