Pickled Red Onions

2011/02/27

This year, President’s Day was gray and dreary, so I could think of no better way to spend my day off than making some of the prettiest preserves I could imagine – pickled red onions and mixed citrus marmalade.

Last summer, when I spent a weekend in Boston, I picked up a quick lunch at a burrito/wrap restaurant after walking the Freedom Trail. I don’t remember the name of the restaurant, or much at all about the burrito I ate, except that it was really good and had the prettiest pickled onions in it.

Wishing to recreate the flavor of those onions, I searched the Internet for ideas and recipes. I found two that I really like: this one from David Lebovitz, which had the spices i wanted, and this one from Food in Jars, which I liked because it could be canned. So I combined the measurements from one with the spices from the other to create the following pickles.

I started by boiling three large red onions (roughly 3 lbs) in water for four minutes.

After draining the onions, I made a hot brine from white vinegar, water, sugar, pickling salt, black peppercorns, cloves, bay leaves, chili peppers, and ground allspice (I didn’t have any whole on hand). I added the onions and took the mixture off the burner.

After dividing the mixture into three jars, I processed them in a boiling water bath for 10 minutes. The reward was three jars of stunning pink onions, no food coloring needed. I haven’t tried them yet, since the ought to sit for a bit before serving, but they look so pretty I can’t wait to try them.

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What I've Been Doing with My Summer Vacation

2009/07/24

I really expected to have a job by now. However, I am still unemployed, and I have had to find ways to keep busy. Then, I see all the pictures on facebook of the cool places that people have gone this summer and I get jealous because I didn’t go anywhere cool. But I have been doing things. So, here is a quick update about what I have been doing.

The Fruits and Vegetables of My Labor

The Fruits and Vegetables of My Labor

These are the preserves (and pickles) that I have made so far this summer. From left to right (most recent to oldest):

  • Fig Jam (I only have one tiny jar of this)
  • Pickled Beets
  • Rhubarb Marmalade
  • Tart Cherries in Syrup
  • Cherry Walnut Conserves
  • Cherry-Blueberry Preserves
  • Raspberry Jam
  • Raspberry Chocolate Sauce
  • Strawberry Jam

If you want any, let me know. For some of the preserves, I have many jars available. Variations including peaches, blackberries, and tomatoes will be forthcoming. In my opinion, I have far too many red jars. I need to change it up a bit. Pickles would help, also.

I have also been trying my hand at vegetable gardening, but alas, a my thumbs are far from green. My tomato and pepper plants are still (somewhat) alive, but something tells me that the yields will be meager. I do have a few tomatoes (three), and one pepper, forming already. If you saw my plants, you would be surprised that there were any fruits, so I am going to claim whatever I can get from them as a success, and hope to do better next year.

Hanging Plum Tomato

Hanging Plum Tomato

Beefsteak

Beefsteak

Pepper

Pepper