Learning how to make pickles is easy with this recipe for pickled red onions. It takes but a few minutes to prepare with the remaining time is unattended while the onions steep in its brine. These are slightly sweet tasting with a subtle spicy hint. Homemade pickled red onions are a delicious addition to any type of burger, tacos, smoked fish, and salads.
Keeps in the refrigerator for about one month in a glass jar with a tight fitting lid.
Makes just over 2 ½ cups (670 ml) of pickled red onions.
- 1 red onion about 10 oz / 300 g
- 2 cups (500 ml) apple cider vinegar
- 1 TB (10 g) Kosher salt
- 1 TB (14 g) granulated sugar
- 1 dried bay leaf
- 1 cinnamon stick
- 1 tsp black peppercorns
- 5 cloves
- ½ tsp mustard seeds
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Slice the red onion into thin slices about 3/8 inches thick. Add the red onion slices into a large mixing bowl.
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Pour the apple cider vinegar into a 3 quart (non-reactive) sauce pan and turn the heat to high. Add the sugar and salt and the remaining spices and bring to just a boil. Turn off the heat and pour the brining liquid over the onions in the bowl. Allow to cool then carefully add the onion slices and brining liquid into a pint size, sterile, glass mason jar with tight fitting lid. Screw the lid on the jar, then steep the onions for 4 hours before you use them. Keep the pickled onions in the refrigerator. Will keep for one month in the refrigerator. (See link in post for how to sterilize jars).