Quick Refrigerator Pickled Onions
Once you've made your first harvest, it's time to find something to do with the fresh bounty you've plucked from the vine or soil.
In the case of onions, there are only so many recipes that showcase the onion itself. Onion is usually used in combination with some garlic, some tomato sauce, maybe sauteed with ground pork. It's rarely the highlight of the dish.
I could share a really delicious spaghetti and meat sauce recipe in which sauteed onions augment the savory flavor notes, but the vegetable of the week isn't canned tomato sauce. It's onion.
The recipe of the week is for quick pickled onions that you make and store in the refrigerator. The onions gain a sprightly, acidic flavor that's enhanced by red pepper flakes and sweetened with granulated white sugar and sweet red wine vinegar. This recipe is a winner on sandwiches, burgers, in spinach salads with feta cheese and black olives, and were also a winner in the county fair- these pickled onions won Best of Show in the fair last year.
Ingredients:
Instructions:
In the case of onions, there are only so many recipes that showcase the onion itself. Onion is usually used in combination with some garlic, some tomato sauce, maybe sauteed with ground pork. It's rarely the highlight of the dish.
I could share a really delicious spaghetti and meat sauce recipe in which sauteed onions augment the savory flavor notes, but the vegetable of the week isn't canned tomato sauce. It's onion.
The recipe of the week is for quick pickled onions that you make and store in the refrigerator. The onions gain a sprightly, acidic flavor that's enhanced by red pepper flakes and sweetened with granulated white sugar and sweet red wine vinegar. This recipe is a winner on sandwiches, burgers, in spinach salads with feta cheese and black olives, and were also a winner in the county fair- these pickled onions won Best of Show in the fair last year.
Quick Refrigerator Pickled Onions
Ingredients:
- A large onion, peeled and thinly sliced
- 1.5 cups of red wine vinegar
- 1/4 cup of white sugar
- 2 garlic cloves
- A sprinkle of crushed red peppers
Instructions:
1. Prepare onions, then boil for two minutes before draining and plunging in a bowl of ice-water.
2. While onions are being blanched, mix together brine and bring to a boil in a saucepan. Reduce heat and let brine simmer for 5 minutes.
3. Spoon onions into a 16 oz. canning jar, then pour in the hot brine. Let cool and then refrigerate for at least an hour before consuming.
Product Recommendation: We've been trusting Ball Canning Jars for all of our canning needs since 1974.
2. While onions are being blanched, mix together brine and bring to a boil in a saucepan. Reduce heat and let brine simmer for 5 minutes.
3. Spoon onions into a 16 oz. canning jar, then pour in the hot brine. Let cool and then refrigerate for at least an hour before consuming.
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Product Recommendation: We've been trusting Ball Canning Jars for all of our canning needs since 1974.
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