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

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