pickled onion ingredients
While I can be extremely generous and free with many things, I sometimes revert to the frugal part of my personality. This becomes even more apparent when I am grocery shopping: I can’t resist a deal. So when I ran across the discount produce bin at Dan’s Produce in Alameda, I had to stop and look. I found a big bag of small red onions marked 99 cents. It was a bit moldy in some spots but still felt firm so I decided to rescue the onions and promptly took them home. Upon closer examination at home, I discovered a glut of whole spices in my cabinet along with a full unopened bottle of apple cider vinegar so I knew it was time to make pickled onions. As you’ve probably read in one of my earlier posts, I am not fond of raw onions, but pickled works for me. The vinegar and the sugar really help tame the harsh bite of onions and I love having pickles of all sorts in my pantry. Here is my technique for pickled onions but please know that since this is a TECHNIQUE, it can be applied to almost any vegetable you like. Just remember that pickled vegetables in this method only need the vegetable, some kind of vinegar, salt, sugar and some spices or herbs. So with summer just upon us, go crazy and pickle something!
the finished jar of pickled onions
Pickled Red Onions
Sliced Red Onions
Apple Cider Vinegar
Brown Sugar
Kosher Salt
Bay Leaf
Mustard Seeds, whole
Fennel Seeds, whole
Special Equipment: Sanitized Glass Jar with Lid
Procedure:
1. Place the sliced onions in a sanitized jar.
2. In a stainless steel saucepan, mix together the vinegar, salt, sugar and spices. Place over medium high heat and stir to dissolve the salt and sugar. Bring the mixture to a boil.
3. Pour the vinegar over the onions until they are covered. Cover and let cool to room temperature.
4. If you are using the Ball Jelly jars, you can seal the jar by dipping the jar in a pot of boiling water for a few minutes. Remove and listen for a sucking sound- the jar is now sealed. You can store the jar in your pantry or fridge.
Notes:
-To sanitize the glass jar and lid, place them in a metal or heat proof bowl and pour enough hot water to cover the jar and lid. Let sit for a few minutes and remove with a pair of tongs and let drain and dry naturally. The jar and lid are now sanitized and ready to be filled.
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