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

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