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

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