Michael Symon Pickled Red Onions

skill level

Easy

time

1-30min

servings

over 8

cost

$

Contributed by: Michael Symon

Michael Symon uses this recipe for red onions but you can use any vegetable. Give it a try!

ingredients

• 2 pounds red onions sliced
• White wine vinegar (amount will vary for each jar)
• Sugar(amount will vary for each jar)
• Kosher salt(amount will vary for each jar)
• 2 teaspoons mustard seeds
• 1 tablespoon crushed red pepper flakes
• 2 tablespoons coriander seeds
• 2 tablespoons black peppercorns
• 4 garlic cloves
• 2 bay leaves

kitchenware

• Chef's Knife
• Liquid Measuring Cup
• Measuring Spoons
• Pot

steps ingredients per step instructions

• 

2 pounds red onions sliced
White wine vinegar
Sugar
Kosher salt

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

• 

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

Pour the vinegar mixture into a nonreactive saucepan, add the mustard sees, 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 hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month.  Note: Michael prepared this dish differently on air but this recipe reflects an easier published version he wrote earlier.