Homemade Pickled Red Onions
I loooooove these yummy pickled red onions. I always have a jar in my refrigerator. Top them on a salad, a sandwich, or tacos--and you're sure to become a pickled onion lover too! I first learned how to make these from food preservation expert, Cathy Barrow. You can find her book with the recipe, Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving, here!
makes one pint
- 1 large red onion
- 3/4 cup white wine vinegar
- 3/4 cup filtered water (I usually go with bottled water to be safe)
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 tablespoon pickling spice (recipe at the end of this post)
- 1 teaspoon crushed red pepper (if you like a kick of heat)
- Clean a one pint Mason jar with soap and warm water, set aside.
- Slice the onion into very thin half moons.
- Pack the onion into the clean Mason jar.
- Add the pickling spice and crushed red pepper to the jar. Shake the jar gently so some on the spice falls to the middle of the jar.
- Heat the vinegar, water, salt, and sugar in a saucepan until the salt and sugar have dissolved. Bring the brine to a light boil.
- Pour the warm brine over the jar of onions.
- Let the jar sit for 20-60 minutes.
- They're ready to serve! Store in the fridge for 2-3 weeks.
DIY Pickling Spice
makes 1/3 cup
- 3 tablespoons yellow mustard seeds
- 1 tablespoon coriander seeds
- 1 tablespoon allspice berries
- 1 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon powdered ginger
- a 3 inch cinnamon stick
- 2 bay leaves
- 4 whole cloves
Thanks to Cathy for her lovely recipes-- and happy pickling!! Till next time.