“Everything on your blog has been so brown lately…”. In order to keep the focus on local and in season food preservation, I must accept the earth toned winter crop doldrums… I can hardly wait for the first burst of spring color greens! Meanwhile, these pink pickled red onions will have to tide me over and appease all of you color hungry readers. 🙂 Originally from Down to Earth NW, these pickled red onions offer more of a pickle’y taste rather than the common sweet pickled onion taste. A versatile condiment, enjoy these pickled onions in salads, on hoagies, savory breakfast items, beans, etc.
If you didn’t notice the jar flare in the picture above, these spruced up Ball jars took the cake as my most creative Christmas gift. Painted with craft paint (I am not sure if it is food grade safe paint) these jars were a great gift idea. I think it’s time to kindle my crafty side and re-use this idea for gifts in the future.
- 2 lbs red onions
- 2 cups apple cider vinegar
- 1/2 cup water
- 1 Tbsp pickling/sea/kosher salt
- 2 Tbsp white sugar
- 1 Tbsp brown mustard seed
- 1 tsp celery seed
- Thinly slice onions (I used a mandolin set on the thinest slice setting).
- In a non-reactive, large-sized boil water, add sliced onions and return to a boil or 5 minutes.
- Drain liquid off onion slices and set aside.
- Using the same pot, combine remaining ingredients and bring to a boil. Add onions, combine, and remove from heat.
- Add onion mixture and brine to prepared (sterilized jars) leaving ~ 1/2 inch head space. Using knife or chopstick remove air bubbles. Wipe rims, apply lids, and apply rings (finger tight).
- Process in a hot-water bath for 10 minutes. Remove from heat and let cool on a folded towel for at least 12 hours.
- Let set for a few days before consuming.