WEEKDAYS 1e|12c|p

Pickled Red Onions

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Michael Symon uses this recipe for red onions but you can use any vegetable. Give it a try!
skill level
Easy
time
1-30min
servings
over 8
cost
$
Contributed by :
Michael Symon uses this recipe for red onions but you can use any vegetable. Give it a try!
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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
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 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. 
 
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