​Sweet and Sour Pickled Red Onions

Friday, August 14, 2015

Courtesy:  Marisa McClellan (adapted from Food In Jars)

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

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

​Pickled Carrot Tops

Friday, August 14, 2015

Courtesy:  Christina Shahriari

1 or 2 bunches carrot tops chopped into 1" pieces (remove bottom 2-3" and save for soup stock!)
2 cups water 
3 tbsp rice wine vinegar 
1 tbsp honey 
1 clove garlic, minced 
pinch of salt 
pinch of freshly ground pepper 
1 tbsp sesame oil 
1 tbsp soy sauce 
1 pinch red pepper flakes 
1 tbsp sesame seeds (optional) 

Go Back


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