Sweet and Sour Pickled Red Onions
This vegetarian tucks these gems into hummus wraps, onto salads and in charcuterie boards, but my extended family considers them the ultimate BBQ hot dog/hamburger topping. Super easy to make any time of year.
You might weep a bit during preparation. Wear gloves and eye protection. maybe even a light face mask.
Sterilize 6 pint jars and lids and prepare a hot water bath for canning.
Combine the following spices and distribute evenly into 6 sterilized pint jars:
4 teaspoons mustard seed
2 teaspoons celery seed
1 teaspoon red pepper flakes
Combine 4 cups apple cider vinegar, 1 1/2 cups granulated sugar, 4 Tablespoons pickling salt and bring the mixture to a boil.
Add 6 lbs of sliced red onions to the brine and stir in. Reduce heat and simmer briefly until the onions soften.
Use tongs to put onions into jars.
Pour brine into each jar. Gently tap each jar to remove air bubbles. Check headspace at the finish leaving 1/2“.
Wipe rims. Process 10 minutes.
Original recipe credit: Food in Jars by Marisa McClellan