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

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