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