Daily Archives: August 16, 2010
Something else that is seasonal, aside from the local fruits and produce, are Vidalia onions. They don’t keep well so you have to use em up pretty quick. They make killer onion rings, are great sliced on burgers, and caramelized, on about anything. I bought a bag yesterday and was wondering what to do with it. Last time I bought a quantity I made some French onion soup that was just great. Sweet? You betcha!
I Googled around a bit and came up with a recipe for pickled onions that looked easy enough. Recipe called for 3 cups of white vinegar, 1/2 cup of sugar, a tablespoon of salt, and some pickling spices. And some onions, natch.
I scrounged up all the white vinegar in the house, found 4 cups, so I used all of it, boosted the quantities of the sugar and salt to match, and made up a spice bag from some cheesecloth filled with a commercial pickling spice mix.
I had visions of thick sliced of pickled onion on sammiches so at first I just sliced the onions into discs but right away I realized that the real world was going to squash that dream. I ended up with my trusty dough scraping/cutting tool trying to keep my fingers from getting scalded in the hot vinegar as I chopped the onions up some.
Anyway, the process is simple enough, bring the vinegar with the spice bag to a boil, stir in the sugar and salt, then the onions, simmer them for a little while, 2-3 minutes maybe. Dump the onions into clean jars and ladle the vinegar to cover. They’ll keep in the fridge for a long time just like that. I kept one jar out to put in the fridge, and pressure canned two more quarts. Those two are cooling down in the canner as I type this.