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

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