These are GREAT! My sister and I were shopping one day and I asked her to get onions. She brought a bag of red onions and I had wanted Vadalia’s … So I was wondering what to do with them, and pickles came to my mind. I found a recipe and after playing with it, I came with the following iteration. So inspite of my frustration at my sister, she did a wonderful thing by getting me to pickle these onions and come up with a delicious condiment.
Pickled Red Onions
Red onions that can be used in salads, on sandwiches, or just as a snack.
Ingredients
- 3 cups Apple Cider Vinegar
- 1 ½ cup honey
- 1 cinnamon stick
- 8-10 whole cloves
- 8-10 Allspice Berries
- 1 red chili
- 2 bayleaves
- 8-10 Black Peppercorns
- 1 lb Red Onions
- ¼ Kosher salt
Instructions
- As with every recipe that are either pickled or fermented, observe critical cleanliness. I usually set the pink jars and tops in the dishwasher, wash them just prior to filling them. They can also be placed in a pot or water and then brought to a boil for about 5 minutes.
- Combine vinegar, honey. Whisk and place in a 4 quart saucepan.
- Combine the cloves, allspice berries, chile, bay leaves, peppercorns and place in a small spice bag, then into the saucepan with the vinegar mix.
- Break up the cinnamon stick into smaller pieces, but big enough to be able to remove later, and place in the saucepan.
- Bring the ingredients to a boil, then reduce the heat to simmer and cook for 3 minutes.
- Cover and infuse for at least 10 minutes.
- Peel the onions, slice crosswise into roughly 3/8 inch thick slices and seperate into rings.
- Bring the brine back to a boil, then use either option 1 or 2, see below.
- Transfer onions and brine to pint jars. Make sure that the brine covers the onions. Refrigerate for at least a day before eating (although they are great right away). They get better with age.
- I have found that this recipe fills one-pint jar. I usually double the recipe, and these onions will last at least 3-4 weeks, or longer. They are great on salads, sandwiches, pasta and all kinds of things.
Option 1
- Turn off the heat and submerge the onions, leave to steep covered until the mixture cools. These tend to be crisper and a little harsher, in my opinion, though still good.
Option 2
- Add the onions, cook for approximately 3 minutes until the onions are soft and fragrant, then turn off the heat and allow to cool. I much prefer this option, as the onions are not as crisp and less harsh in taste.
Tried this recipe?Let us know how it was!
looks great! but i have 2 questions about the “¼ Kosher salt” mentioned in the ingredient list.
a/ ¼ of a WHAT?
2/ where and when does it go in?
thanks also for the sichaun peppercorn prep info – i’m planning to make some chili oil with green sichuan peppercorns, but didn’t know how to get ’em ready. your article saved the day.