Michael Symon Pickled Red Onions

skill level





over 8



Contributed by: Michael Symon

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



steps ingredients per step instructions

2 pounds red onions sliced
White wine vinegar
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.