Pickled Onions

TOTAL TIME: 35 min
Prep: 5 min
Inactive Prep: 20 min
Cook: 10 min
YIELD: about 2 quarts
LEVEL: Easy

ingredients

  • 1 tablespoon crushed red pepper flakes
  • 2 tablespoons coriander seeds
  • 2 tablespoons black peppercorns
  • 4 garlic cloves
  • 2 bay leaves
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Directions

Pack the onions into 2 (1-quart) jars and add enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half of the water and replace it with vinegar. Add 2 tablespoons of sugar and 2 tablespoons of salt for every 3 cups of liquid.

Pour the vinegar mixture into a nonreactive saucepan, add the mustard seeds, 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.

Pour the hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month.

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5

Newest Ratings and Reviews

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  • on July 21, 2013

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    As close to perfect as you can get. Tasty balance between sweet, vinegar and spice. We love it on pulled pork, sandwiches and even alone! A great way to dress up a dish without the typical onion bite. Even the 8 year old likes it!

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  • on July 01, 2013

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    Really good. I've used this several times for pickling radishes, onions, and jalapeños to top tacos and it's great.

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  • on September 18, 2011

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    I have tried many quick pickling recipes and this tasted a lot better. Great on bbq pulled pork sandwiches. It keeps in the refrigerator and as each a day goes by tastes even better.

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