​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


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