​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


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