Pickled Onions

[ramal]

Recently we ate at Top of the River in Gunthersville, AL. They had the best pickled onions ever. I want that recipe. It had nothing but onions and they remained white. They were delicious. I would like to can pickled vidalias. Any suggestions?

[Kitchen Witch]

Pickled Onions
Makes 4 half pints

1 1/2 pound pearl onions, peeled
2 cups water
2 tablespoons pickling salt
1 1/2 cup white vinegar
1/3 cup sugar
1 teaspoon pickling spices

Drop onions in boiling water to cover. Boil 3 minutes; drain. Place in cold water. Combine water and pickling salt; pour over onions. Let stand 12 hours. Drain; rinse thoroughly.

Combine vinegar, sugar and pickling spice; bring to boiling. Pack onions in hot jars, leaving 1/2 inch head space. Cover with pickling liquid, leaving 1/2 inch head space. Adjust lids. Process in boiling water bath (half pints) for 10 minutes.



3 pounds White Pickling Onions
1/2 cup Pickling Salt
1 1/2 cup Sugar
4 1/2 cups White Vinegar -- 5% acidity
1 1/2 tablespoon Mustard Seed
1 tablespoon Pickling Spice
3 small Red Peppers
3 Bay Leaves


Scald onions in boiling water about 2 minutes, then quickly dip into cold water. Peel onions; sprinkle with salt. Cover with cold water; let stand at least 12 hours. Drain the onions from the accumulated liquid, rinse, then drain again. Combine sugar and vinegar in a saucepan; simmer 5 minutes.

Wash 3 pint jars. Prepare lids as manufacturer directs. Pack onions in the jars, leaving 1/2" head space. To each jar add 1/2 tb mustard seed, 1 ts pickling spice, 1 red pepper and one bay leaf. Pour the hot liquid over the onions to within 1/2" of the top, making sure the vinegar solution covers the onions. Wipe each jar rim with a clean, damp cloth. Attach lid. Process in a boiling water canner for 10 minutes.




1 sweet onion -- very thinly sliced
1/3 cup vinegar
1 1/2 tablespoon olive oil
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon cilantro -- chopped



Place onion, very thinly sliced horizontally and separated into rings, in a nonreactive, heatproof bowl. Set aside.

In a small saucepan, combine vinegar, olive oil, red pepper flakes (or to taste), and salt. Heat just until mixture reaches a boil. Immediately pour over onions, and toss to coat.

When cool, stir in cilantro leaves. Use at once or refrigerate, covered, up to three days. Serve over pulled pork or barbecued brisket, red beans and rice, atop chili dogs or burgers. You get the idea.



6 pounds small yellow onions, peeled
6 cups salt, pickling
30 cups water
1 1/2 cup sugar
7 1/2 cups cider vinegar
3 teaspoons allspice, ground
3 teaspoons cloves, whole
3 bay leaf


Scald onions for 2 minutes in boiling water. Drain and place in cold water and peel. In a large bowl, stir half of the salt into half of the water until the salt has dissolved. Add the onions.

Cover the bowl and leave the onions to soak for 12 hours.

Drain the onions, discard the brine and wash and dry the bowl.

Dissolve the remaining salt in the remaining water and pour it over. Cover bowl and leave for a further 36 hours. Drain onions and pack them into clean, dry preserving jars. Set aside.

In a medium sized pan, dissolve the sugar in the vinegar over low heat, stirring constantly. When the sugar has dissolved, add the allspice, cloves and bay leaf and bring the vinegar to a boil. Boil mixture for 5 minutes. Remove the pan from the heat. Cover the pan and set aside to cool. When vinegar is cool, pour it over the onions to cover them completely. Seal the jars and store them in a cool, dry place.

will any of these help?

[Kitchen Witch]

or -


Makes 1 half-gallon jar
3/4 cup water
3 cups vinegar
6 tablespoons salt
6 tablespoons sugar
4 Vidalia onions, peeled and sliced into 1/4-inch rings OR 2 VIDALIA AND 2 RED ONIONS
1 garlic shoot, (optional)

1.Wash one glass half-gallon jar with lid in hot, soapy water, and rinse well.
2.Combine 3/4 cup water, vinegar, salt, and sugar in a saucepan, and bring to a boil. Cook until sugar and salt have dissolved; remove from heat, and set aside.
3.Fill jar halfway with either Vidalia- or red-onion slices. Add garlic shoot; cover with remaining onion slices, packing them with the back of a clean spoon. Leave 3/4 inch of space beneath the rim. Pour hot liquid over onions, covering them by 1/4 inch and leaving 1/2 inch of space beneath the rim. Place lid on jar, and let stand until cool. Store in the refrigerator; serve within a week.

[ramal]

Thank you, I will try different ones.....

[Kitchen Witch]

You're very welcomed! enjoy!