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

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