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

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