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

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