Pickled Onions

  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Inactive: 20 min
  • Cook: 10 min
  • Yield: about 2 quarts
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Ingredients

2 pounds red onions, sliced

White wine vinegar

Sugar

Kosher salt

2 teaspoons mustard seeds

1 tablespoon crushed red pepper flakes

2 tablespoons coriander seeds

2 tablespoons black peppercorns

4 garlic cloves

2 bay leaves

Directions

  1. 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.