Two Pickled Onion Recipes

Bread and Butter Onions with Garlic



2 Lbs Onions, quartered and sliced thin. (about 7 cups)
2 Tbsp salt
1 tray ice cubes

4 large cloves garlic, thinly sliced
1 1/2 C Apple cider vinegar
1 1/4 C sugar
1/4 tsp turmeric
1/4 tsp celery seed
1 1/2 tsp mustard seed

Toss onions, salt and ice in a large bowl, cover tightly and let rest for about 3 hours.



Combine garlic, vinegar, sugar and spices in a large pot and bring to a simmer. Drain onions and remove any leftover ice chips (do not rinse). Add onions to vinegar mixture and simmer for 2 minutes then remove from the heat.



Using a slotted spoon or tongs, pack jars with the cooked onions and top with brine. Remove any air bubbles and add more brine as necessary, leaving 1/2 inch head space.

Process jars in a boiling water bath for 10 minutes.

Wait one week before eating.

Makes 2 pints

(inspired by: https://robbingpeter.wordpress.com/2010/03/19/can-jam-alliums/ )


[07-11-13] - oh, wow, these are good,  the leftover bits right out of the pan were amazing!  can't wait to have these on sandwiches.




Sweet and Sour Pickled Red Onions


3 Lbs  Red Onion, quartered and thinly sliced
2 Tbsp Salt
1 Tray Ice cubes

2 C Apple Cider Vinegar
1/2 C Water
3/4 C Sugar

2 tsp Mustard seed
1 tsp Celery seed

Toss onions, salt and ice in a large bowl, cover tightly and let rest for about 3 hours.

Combine water, vinegar, sugar and spices in a large pot and bring to a simmer. Drain onions and remove any leftover ice chips (do not rinse). Add onions to vinegar mixture and simmer for 2 minutes then remove from the heat.

Using a slotted spoon or tongs, pack jars with the cooked onions and top with brine. Remove any air bubbles and add more brine as necessary, leaving 1/2 inch head space.

Process jars in a boiling water bath for 10 minutes.

Wait one week before eating.

Makes 3 pints
 
(mostly from the recipe in from Food in Jars, also here: http://foodinjars.com/2010/03/can-jam-sweet-and-sour-pickled-red-onions/  )

Pickled Eggs Recipes

Pickled Eggs



1 dozen medium eggs, boiled and peeled.

Simmer brine for 5-10 minutes

Place eggs in sterilized jars and cover with brine.

Cover tightly and refrigerate for two weeks.

Enjoy. eggs will be good for up to 3 months, eggs must remain in the refrigerator, they are not shelf stable.


Brines:


English Style Pickled Eggs
2 1/2 cups cider vinegar
1 Tbsp chopped fresh ginger
6-10 allspice berries
1 tsp whole peppercorns
1 bay leaf



Dilled Eggs
1 1/2 cups white vinegar
1 cup water
3/4 teaspoon dill weed
1/4 teaspoon white pepper
3 teaspoons salt
1/4 teaspoon mustard seed
1/2 teaspoon onion juice or minced onion
1/2 teaspoon minced garlic or 1 peeled garlic clove



for Pickled Egg safety information please see: http://nchfp.uga.edu/how/can_06/pickled_eggs.html

[7-14-13] we opened up the dilled eggs today, and while the flavor was pretty good, we just couldn't take the texture :( oh well.

Pickled Watermelon Rind Recipe

Pickled Watermelon Rind


1 qt/2 lb watermelon rind

1/3 C salt
6 C water
1 tray of ice cubes

1/2 tsp powdered ginger

2 C sugar
1 C brown sugar
2 Tbsp honey

1 1/2 C Apple Cider vinegar
1 C water
3 star anise
8 whole cloves
2 cinnamon sticks, broken in half
1/2 lemon, thinly sliced with seeds removed

Trim the pink flesh and outer green skin from thick watermelon rind. Cut into 1/2 inch squares. Cover with brine made by mixing the salt with 6 C cold water. Add ice cubes. Let stand 3 to 4 hours.



Drain; rinse in cold water. Cover with cold water, add powdered ginger and cook until fork tender, 5-10 minutes (do not overcook). Drain.



Combine sugar, vinegar, water, and spices (tied in a clean, thin, white cloth). Boil 5 minutes and pour over the watermelon; add lemon slices. Let stand overnight in the refrigerator.



Heat watermelon in syrup to boiling and cook slowly 30  min to 1 hour, until rind is transparent. Pack hot pickles loosely into clean, hot pint jars. To each jar add 1 piece of stick cinnamon and evenly distribute spices from spice bag; cover with boiling syrup, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed.



Boiling water bath process for 10 minutes

Makes 2 pints

(adapted from: http://nchfp.uga.edu/how/can_06/watermelon_rind.html
with influences from: http://blog.fatfreevegan.com/2011/06/watermelon-rind-preserves.html
http://www.cinnamonspiceandeverythingnice.com/watermelon-rind-pickles/ )

[06-28-13] Only had about a pound and a half of rind (saved up in the freezer), but mostly kept measurements the same (only used 4C water for salt soak), had about a cup of leftover syrup. forgot to add ginger to the boiling water step.  Haven't tried any rind yet, but syrup is pretty yummy. Not entirely sure that the overnight syrup soak is necessary, may skip it next time, but nice to know I can use it if I'm short on time.

Mixed Pickling Spice Recipe

Mixed Pickling Spice

4 tsp mustard seed

3 tsp allspice berries

3 tsp coriander

3 tsp peppercorns

2 tsp juniper berries*

1 tsp cardamom seeds*

1 tsp celery seed*

1 tsp cloves

1 tsp dill seed

1 tsp ginger (chopped dried)

1 pinch red pepper flakes*

2 small bay leaves. shredded

1/3 cinnamon stick, crushed

* - optional

Makes approximately 3/4C

6/24/13 -  Couldn't find cardamom seeds, so had to dissect the pods for them, it smelled super yummy. left out the red pepper flakes.

Curried Pickled Cauliflower Recipe

Curried Pickled Cauliflower


3 C White vinegar
1 C Water
1/2 C Brown sugar
1 Tbsp Curry powder
1 Tbsp Salt
1 (2-3 lbs) Cauliflower, cut into 1/2" florets
1 Red bell pepper, diced
1 Onion, diced

Combine vinegar, water, brown sugar, curry powder, and salt and bring to a boil.

Add cauliflower, bell pepper, and onion and return to a boil. Reduce the heat and simmer until the vegetables are just tender: about 2 min.

Fill prepared jars and boiling water bath process for 10 minutes.  Turn off heat and let cool 5 minutes before removing jars.

let sit one week before eating.

Makes 3 Pints

(From Put 'Em Up by Sherri Brooks Vinton
https://www.inkling.com/read/put-em-up-sherri-brooks-vinton-1st/cauliflower/curried-cauliflower )