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

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