Wednesday, December 28, 2011

Pickled Onions

2 pounds red onions, sliced
white wine vinegar
kosher salt
2 teaspoons mustard seeds
1 T crushed red pepper flakes
2 T coriander seeds
2 T black peppercorns
4 garlic cloves
2 bay leaves

Preparing the onions:
Pack the onions into 2 (1-quart) jars and add enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half of the water and replace it with vinegar. Add 2 tablespoons of sugar and 2 tablespoons of salt for every 3 cups of liquid.

Pour the vinegar mixture into a nonreactive saucepan, add the mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.

Pour the hot liquid into the jars to cover the onions and screw on the lids.
Refrigerate for up to 1 month.

Makes approximately 2 quarts


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