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

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