Red Onions - Sweet and Sour Pickled Red Onions

By á-47

Yield: 3 pints

Ingredients

• 2 cups apple cider vinegar
• 3/4 cup sugar
• 2 Tbsp. pickling salt
• 3 pounds red onions, trimmed and thinly sliced
• 2 tea. mustard seed
• 1 tea. celery seed
• 1/2 tea. red pepper flakes

Preparation

Step 1

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 spice 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" 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, process in boiling water bath for 10 minutes.

Let these pickles cure fort at least 48 hours before eating.