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

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