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

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