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

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