Solo lunches can be such deli­cious affairs. You can eat left­overs. (One of my all-time favorite foods.) You can eat stand­ing at the frig. (Not rec­om­mended.) Or you can build a gourmet sand­wich from fix­ins’ and condi­ments you have on-hand, such as these pretty and pink pick­led red onions.

pickled red onions3

The fact is, some of my favorite type of restau­rant menus to peruse are from sand­wich joints. It’s amaz­ing the wild and won­der­ful things hum­ble sand­wich restau­rants can come up with—usually for less than $10.

Years ago, one of my favorite lunchtime breaks from work was at a restau­rant that packed a pita with ched­dar cheese, black and green olives. That’s it. Four ingre­di­ents. But it was packed full and then fired in the wood oven and served with a sim­ple vinai­grette. Think­ing back on it, it’s a good thing my metab­o­lism was fir­ing high in those days because that sand­wich prob­a­bly had about 1,500 calories—before the french fries on the side!

These days I like to keep spe­cialty condi­ments in the frig for days when I have home­made bread and can jus­tify the calo­ries. Favorite ingre­di­ents include pick­les of all types, avo­ca­dos, hum­mus or other bean dip, arugula and any­thing cheese.

In my opin­ion, a food gets extra points if it’s pretty, so I wanted pretty pick­led onions for my condi­ment selec­tion. These onions fit the bill and make a per­fect addi­tion to the toasted Swiss, avo­cado and arugula sand­wich I’m crav­ing a lot these days. Total time is about an hour once you have assem­bled all your sup­plies and ingre­di­ents. You’ll take away about seven or eight lit­tle half-pint jars. You can give some as gifts or just hoard them all for your­self and those sand­wich days.

 

Pick­led Red Onions
Pick­led Red Onions
Ingre­di­ents
Serv­ings:
Instruc­tions
  1. Ster­il­ize 7 to 8 half-pint can­ning jars and lids in a water bath can­ner. While jars process, slice onions.
  2. Com­bine vine­gar, sugar and salt in a dutch oven. Bring to a boil and sum­mer until sugar and salt are dis­solved. Add sliced onion to the vine­gar mix­ture and reduce heat. Sim­mer, uncov­ered, for about 5 min­utes. Do not let the onions get soft.
  3. Remove jars from water bath. Place 1/4 tea­spoon all­spice berries, 1/4 tea­spoon mus­tard seeds, one bay leaf and one sprig of thyme into each jar. Trans­fer onions to each jar and top with the hot vine­gar liq­uid, leav­ing 1/2 inch head­space.
  4. Fin­ger tighten lids on the jars to seal and process jars in the water bath can­ner for 10 min­utes. Remove jars from water and let stand, undis­turbed, at room tem­per­a­ture for 24 hours.
  5. Check the jars. Prop­erly sealed jars will make a POP sound as they cool and/or the metal lid will be slightly con­cave. If you can press the lid and make a pop­ping sound, the jar is not sealed. Store unsealed jars in the refrig­er­a­tor and use right away. Store sealed jars in a cool, dark place and use within one year.
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Robin

8 Responses to “Pretty and Pink Pickled Red Onions”

  1. Layanee Says:

    Where did you find those pretty jars? I am com­ing over for a swiss, arugula and pick­led onion sand­wich. I am!

  2. Gail Says:

    Lovely pho­tos~ Michael would love the onions!

  3. Marian St.Clair Says:

    So beau­ti­ful! And sure to be a hit at a tail­gate party. Tks!

  4. Terry Shaw Says:

    Wow! I love pick­led red onions! I would love to try this. Thanks for shar­ing this sim­ple but totally amaz­ing recipe. :-D

  5. Patsy Bell Hobson Says:

    I love pick­led onions. Can’t wait to try your recipe.

  6. Kathy from Cold Climate Gardening Says:

    They sure are pretty. I bet they would also make great gifts!

  7. Barbara Says:

    Just pur­chased the same jars (Bormi­oli Rocco) 8.5 oz from Ama­zon (and they’re as adorable in “per­son” as they are in the pho­tos. I can­not wait to use some of them for these pick­led onions. I have pick­ling spice and some of the spices in your recipe are in the mix; could I use that?

  8. Robin Ripley Says:

    Bar­bara — I don’t see why pick­ling spices wouldn’t work. The ques­tion is whether the pick­ling spices are the kind of spices you want for this recipe. The great thing about cook­ing is you get the make the call. And if it doesn’t work, there is always the oppor­tu­nity of a do-over!

Aug 20
2013

Pickled Red Onions

Pick­led Red Onions
Pick­led Red Onions
Ingre­di­ents
Serv­ings:
Instruc­tions
  1. Ster­il­ize 7 to 8 half-pint can­ning jars and lids in a water bath can­ner. While jars process, slice onions.
  2. Com­bine vine­gar, sugar and salt in a dutch oven. Bring to a boil and sum­mer until sugar and salt are dis­solved. Add sliced onion to the vine­gar mix­ture and reduce heat. Sim­mer, uncov­ered, for about 5 min­utes. Do not let the onions get soft.
  3. Remove jars from water bath. Place 1/4 tea­spoon all­spice berries, 1/4 tea­spoon mus­tard seeds, one bay leaf and one sprig of thyme into each jar. Trans­fer onions to each jar and top with the hot vine­gar liq­uid, leav­ing 1/2 inch head­space.
  4. Fin­ger tighten lids on the jars to seal and process jars in the water bath can­ner for 10 min­utes. Remove jars from water and let stand, undis­turbed, at room tem­per­a­ture for 24 hours.
  5. Check the jars. Prop­erly sealed jars will make a POP sound as they cool and/or the metal lid will be slightly con­cave. If you can press the lid and make a pop­ping sound, the jar is not sealed. Store unsealed jars in the refrig­er­a­tor and use right away. Store sealed jars in a cool, dark place and use within one year.
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Robin
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