​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


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