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

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