​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


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