This recipe from Food in Jars makes a pickled onion that comes with one heck of a punch.
I recently purchased a copy of Food in Jars, the ultimate modern canning and preserving book for today’s home cook. I’ve followed Marisa McClellan’s blog for quite some time, and once I heard she was putting all those posts into a cookbook I knew it would have to make its way to my bookshelf.
This is the first recipe I’ve made from the book – I also plan on making the Strawberry Vanilla Jam, Tomato Ketchup, and Classic Dill Pickles recipes before writing a review of the book.
I was particularly interested in the sweet and sour part of these pickled red onions. Marisa didn’t clarify what kind of mustard seed in the recipe so I used brown because that’s what I had and they’re slightly hotter than yellow mustard seeds.
How should you enjoy these onions? Top a burger off with them, add to pasta salads or cut them up and make a relish for hot dogs. I’d love to know your ideas for using them!
Sweet and Sour Pickled Red Onions from Food in Jars
Makes 3 pints
- 2 cups apple cider vinegar
- 3/4 c granulated sugar
- 2 Tbsp pickling salt (I used kosher)
- 3 lbs red onions, peeled and thinly sliced
- 2 tsp brown mustard seed
- 1 tsp celery seed
- 1/2 tsp red pepper flakes
- 1 1/2 c water
- Sterilize your pint jars and lids. I usually use the same pot to sterilize as I do can. This makes sense to me because you have to heat up water to sterilize them anyway, so why not make it the same pot? Marissa makes note of the same in her book.
- For the brine: Combine vinegar, water, sugar and pickling salt in a medium/large sauce pot and bring to a boil.
- Add onion slices to brine and stir to combine for several minutes until the onions have softened up a bit.
- Combine mustard seed, celery seed and red pepper flakes in a small bowl. Add equal portions to your hot, sterilized jars.
Using tongs, distribute red onions throughout each of the 3 years. Really cram them in there. Then top with the brine and leave 1/2 inch head space. Tap the jars on the counter lightly to get out air bubbles.
Wipe jar rims dry and top with lid and band until fingertip tight. Plop the jars back in the canner and process for 10 minutes.
Marissa says to let them sit for 48 hours before eating so that the brine has time to extract flavor from the spices and marinate the onions. I opened them two days later for cucumber salad and they were absolutely amazing! Slightly sour from the vinegar and sweet from the sugar. Definitely, give these pickled onions a shot.