Recipes

​Sweet and Sour Pickled Red Onions

Friday, August 14, 2015

Courtesy:  Marisa McClellan (adapted from Food In Jars)

Ingredients
2 cups apple cider vinegar
3/4 cup granulated sugar
2 Tablespoons pickling salt
3 pounds red onions, trimmed and thinly sliced
2 teaspoons mustard seed
1 teaspoon celery seed
1/2 teaspoon red pepper flakes

Directions
Prepare a boiling water bath and 3 regular-mouth pint jars. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.

Combine the vinegar, 1 1/2 cups water, sugar, and salt in a pot over high heat and bring the brine to a boil.

Add sliced onions to brine and stir to combine. Reduce heat to medium and simmer briefly to soften onions.

Meanwhile, combine the remaining spices in a small bowl and stir to blend. Add the spic blend to the sterilized jars, distributing evenly.

Using tongs, evenly divide the onions between the 3 jars. Pour hot brine into each jar, leaving 1/2-inch headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary.

Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.

Let these pickles cure for at least 48 hours before eating.

Makes 3 1-pint jars Read More...



Go Back


Tags

crisp celeriac flank roasted chicken dinner salad maple Spread syrup chicken plums blueberry fennel bulb basil latkes currants Apple pumpkin habanero gazpacho lemon grass pudding Leek pickled kluski Corn strata Squash bosc Salad radishes hazelnuts beet greens kalamata shallots lettuce tostadas white beans bacon buttermilk stuffing dijon mushrooms wrap chiles chorizo poblano onion tomato juice Red Onion cointreau cantaloupe bread pudding bean baby bok choy scapes gorgonzola wasabi cornmeal snow peas rhubarb butter Recipes sandwiches swiss cheese celery hearts Side pecans scallions eggs spring Jerusalem artichoke sausage muffins kohlrabi zucchini gruyere Kale carrot fronds Dressing pineapple fondue steak polenta pesto imam anise melon bulgar wheat pine nuts pears maple syrup cream turnips curry absinthe Eggplant Rice wine vinegar bell pepper parmigiano honey green beans vanilla wafers Tomatoes jack chilies jack cheese compote verde Cider shiitake goat Cheese plum tomatoes flank steak tuscan yogurt biscuits shrunken heads shitake cream cheese okra bulgar chimmichurri chipotle cucumber Greens artichoke Tomatillos pepper mint vegetable cauliflower pasta olives bayeldi coriander kirsch fraiche caesar pancake almond milk apples beets sweet Bread brown sugar oats Poblano Chili buckwheat anchovy tomato fritter pie Cranberry Beans pecan spiced winter squash egg vinaigrette Vegan Farmers' Market panzanella cilantro coeur paste peppers collins gratin ramps tomato corn pie sandwich thai nectarine fennel seeds crepes bbq vegetarian chili peppers gin onions parmesan prosciutto chimichurri asparagus sauce pork carrot top cranberry watercress walnut oil capers sweet potato dilly shelling dill spelt sour cream casserole sunchokes sesame carrots creme blue cheese strawberry garlic pork chop gouda remoulade peas egg noodles arugula bloody mary turnip cake potatoes Soup tortillas tomatoe Butternut almonds leeks green pepper Salsa barley chocolate fennel Potato slaw daisy fritters couscous mustard greens coeur a la creme beef wheat flour sour Beans chili Shitake Mushrooms mushroom bok choy feta baguette Spinach peach tart knots tenderloin frittata heavy whipping cream jam beer bruschetta conserve coconut milk reggiano walnuts hickory yellow onion strawberries Drinks celery root cockaigne chives radish autumn carrot tops Chevre Swiss Chard meatballs plum berry rouille beet celebration sherry