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

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