Tuesday, March 27, 2012

#9 Pickled Red Onions

More and more I am thinking about canning things I see myself using a lot. These pickled red onions are a great addition to your collection of canned goods because of it versatility. Plop it on pulled pork, stir into tomato soup, or **gasp** slather it onto a grilled cheese sammie.

Having things like pickled red onions on hand really lets you create unique ("made in Sweden") combinations.

This recipe comes from Food in Jars, one of the best canning blogs I have found! She just released her first book too, which I am totally buying!

Alls you need:

3lbs of red onions (about 4 medium sized) slice thinly
2 cups of apple cider vinegar
1/2 cup water (I used the water I boiled the onions in to get a pinker color)
3/4 cup of sugar
1 TBS of pickling salt (I believe you can sub regular salt as well)
2 TSP of mustard seed
1/2 TSP red chili flakes

Remember to always have your jars sterilizing before you begin!  So place your jars into a canning pot or big mofo pot and cover with water and then bring water to a boil.  Use some of this boiling water to pour over lids and rings.

Begin by slicing up your red onions very thinly, I spent about an hour sobbing over the onions, my eyes are very sensitive. Then bring a mofo pot of water to a boil and dump in those onions, boil hard for about 4-5 minutes. 

Then drain onions through a colander and reserve 1/2 cup of the water.  Pour the water, apple cider vinegar, sugar, pickling salt, mustard seed and red chili flakes back into the same pot and stir until everything dissolves.  Dump the onions into this mixture called a brine and remove from heat.  It should look something like the image below.

Now take your jars and use a funnel to ladle in the onions and brine leaving 1/2 inch headspace and packing onions down into the brine.  Once packed and lids/ring one place back into the hot water bath and boil for 10 minutes.

So had to taste test and all I have to say is "ohhhh yeeaaa" and I just ate some on a cracker!  Very nice combination of sweetness and tartness and I think this would be good paired with different types of cheeses too. The bright pink color is lovely too! If y'all have any questions/comments about canning feel free to comment below and I will answer, I promise!  Do you have a favorite thing that you have canned? A special recipe?