07/14/2024
I don’t k is why I only think of making Pickles Red Onions during the summer months because DANG they are so simple to prepare and pack an amazing flavour.
Crisp, sweet, tangy, and a n awesome visual companion to salads, sandwiches, fish and meats… good enough to eat directly from the jar.
Here is how I make them.
The volume will change based upon how many onions you want to prepare.
(FYI, I can get about three and a half to four 250 ml Mason jars from one large red onion. I suggest 250 ml bottles. Unopened remain and several smaller bottles will each get used up quicker after being opened than one large one. )
Select your jar(s)
Place 8-10 pepper corns per 250 ml (500 ml jar 16-20, etc)
Half and then l slice your onion, as thinly as possible.
Pack onion in jar(a)
In a pot boil equal amounts of water and apple cider vinegar.
For this recipe I am using 1 cup (250 ml) of each)
Add 2 tsp of pickling salt
(1 tsp per cup (250 ml )of water & vinegar mixture) stir until dissolved
Carefully pour over the jarred onions
With a fork, push the onions down.
Then with the fork handle, circle the inside of the jar. Push down again and top of bottle with brine.
Cap and let sit to cool.
When cooled keep in refrigerator.
I have had these last for 3-4 months in the fridge.
Enjoy as your desire.
Save the brine to make vinaigrette salad dressing. Add a tsp of honey, crushed garlic, mashed fresh berries, diced figs or seasons to suit your taste. Shake well and top you salad.
There are recipes out there to make shelf staple pickled onions for long term storage but they usually call for a lot of salt or sugar. These are simple to make and take less then 15 minutes to prepare.
Let me know how you make out!
(I added these to a tomato and cheese sandwich that I made for lunch, ate before I took a pic, CRIPES it was good!!!
