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

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