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

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