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

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