Recipe of the Week: Pickled Red Onions

Pickled Red Onions can be served as a condiment as part of a charcuterie board, and it also makes an excellent sandwich topping. You’ll need five sterilized 1-cup canning jars for this recipe (you’ll be eating it all summer!).

Makes 5 cups

Ingredients:

5 cups sliced red onions
2½ cups apple cider vinegar
¼ cup sugar
2 Tbsp salt

Method:

1. Have ready five sterilized 1-cup canning jars with lids and sealing bands. Fill a stockpot or canner halfway with enough water to reach 1 inch below the top of the jars and bring to a boil.

2. Divide the sliced onions between the jars, filling them to the top.

3. Place the vinegar, sugar, and salt in a nonreactive pot and bring to a boil over high heat. Fill each jar with the brine, leaving about ½ inch of headspace at the top of the jar. Wipe the rims and seal the jars with the sterilized lids and sealing bands.

4. Using a jar lifter or tongs, carefully lower the filled jars into the stockpot or canner and bring back to a boil. Boil for 10 minutes.

5. Carefully remove the jars from the water bath, allow to cool to room temperature, and store in your cupboard for up to 1 year. Once the pickle has been opened, it will keep refrigerated for up to 1 month.