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

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