These simple but delightful onions can be stored in your pantry until you’re ready for some summer flavors again. I find that’s riiiight around the time my storage onions are all used up and I’m craving some garden veggies again.
Pickled Red Onions
Servings
4
servingsPrep time
10
minutesCooking time
15
minutesMakes 4 pints of pickled onions.
Ingredients
2 lbs red onion
2 c apple cider vinegar
1/2 c water
1 TBSP salt
3/4 c sugar
- Each Jar
2 garlic cloves
1 bay leaf
1 tsp mustard seed
1 tsp peppercorn
1 tsp coriander seed
1/2 tsp celery seed
Directions
- Peel and thinly slice two pounds of red onions.
- To make the brine, combine two cups apple cider vinegar, a half cup water, one tablespoon kosher salt and 3/4 cup sugar in a small sauce pan and bring to a boil (or just very hot).
- Add the mustard seed, peppercorns, coriander seed, celery seed, garlic cloves, and a bay leaf to each of the four wide mouth pint jars.
- Stuff the onion slices in as tightly as possible without crushing them too much and pour the hot brine over the top.
- Wipe the rims and affix the lids, then process in a boiling water bath for 15 minutes.
