These beautiful jars of onions would make a great Mother’s Day gift!
Note: This is republished from last year. I discovered a jar that was hiding in my pantry and was so excited! I have a ton of onions from my winter CSA boxes so I think I’ll make some more of these in anticipation of fresh spring salad greens.
One of my favorite salads at Schuler Books (a local bookstore / cafe’) is the Mediterranean, and I recognized when I saw this recipe that the red onions are indeed vinegared. So I thought hey – why not stock up on my own, so I can make yummy salads at home with all the lettuce I’ll be getting in my CSA when it starts again?
From the Ball Blue Book of Preserving.
The recipe:
3 pounds red onions, 1 clove garlic, 4 cups red wine vinegar. Peel onions and slice to about 1/4 inch thick, separating the slices into rings. Put the vinegar and garlic in a pan; bring to a boil; simmer for 5 minutes; add the onions, cover, and simmer another 5 minutes. Pack into prepared half-pint jars and ladle the liquid into each, leaving 1/4 inch headspace. Remove any air bubbles, put on the lids and caps, and process for 10 minutes in a boiling-water canner.
The verdict:
They smell awesome when you’re making them, and look beautiful. Best of all, they are delicious – just as good as the ones I get with my salad in restaurants.
This post shared at Monday Mania, Frugal Food Thursday
Hi there, I saw your comment about being a DINK on SITS and thought I should add you to my feed. As a fellow DINK it is good to know I am not the only one with no kids. 😉
The NYT article I think had an aggressive undertone towards all bloggers. I think many journalists feel like amatures are taking over their playground. Of course they are not going to be welcoming. So what it is a public park.
Onions look good BTW. I am thinking about making them.
I had never heard of these but they sound great
Wendy,
I have often used apple cider vinegar as a substitute for red wine vinegar in recipes. Have you ever done the same and what do you think about that? I think these look wonderful, but I haven’t yet tried canning…though I have traversed many “kitchen and homemaking challenges,” canning has yet eluded me. I just might have to do this, though!
Sounds great! I can relate to the “smell” issue; similar to a quick refrigerator radish pickle recipe I’ve come to love. (It’s not true canning, but so quick & easy, you can make them on a moment’s notice.) Radish wedges a lovely pastel pink all the way through, they’re great fun as “party nibbles” — let people try to guess what they are! (Recipe in June-July 2010 Food for Thought) Sulphur compounds in the vegetables combine with vinegar, leading to a sensation someone inelegantly referred to as “fart in a jar.” It dissipates fairly quickly once the pickles are out of the jar, though.
Fresh, fresh, frsh radishes most weeks — probably my husband’s favorite item from Trillium Haven!