Pickled Red Onions

By Valarie

Ingredients

• 2 pounds red onions sliced
• White wine vinegar (amount will vary for each jar)
• Sugar (amount will vary for each jar)
• Kosher salt (amount will vary for each jar)
• 2 teaspoons mustard seeds
• 1 tablespoon crushed red pepper flakes
• 2 tablespoons coriander seeds
• 2 tablespoons black peppercorns
• 4 garlic cloves
• 2 bay leaves

Details

Servings 1
Cooking time 30mins
Adapted from abc.go.com

Preparation

Step 1

1

2 pounds red onions sliced
White wine vinegar
Sugar
Kosher salt

Pack the onions into two 1-quart jars and cover with water to come within 1/2 inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid.

2

2 teaspoons mustard seeds
1 tablespoon crushed red pepper flakes
2 tablespoons coriander seeds
2 tablespoons black peppercorns
4 garlic cloves
2 bay leaves

Pour the vinegar mixture into a nonreactive saucepan, add the mustard sees, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.

3

Pour hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month.