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

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