​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


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