Andrea Posted August 5, 2012 Share Posted August 5, 2012 From the Ball Book: Vinegared Red Onions (yield: 6 half-pints) 3 pounds red onions 4 cups red wine vinegar 1 clove garlic Peal onions. slice onions 1/4-inch thick; separate slices into rings. Bring vinegar and garlic to a boil; reduce heat and simmer 5 minutes. Add onion rings to vinegar. Simmer, covered 5 minutes. Discard garlic (I ate mine!) Pack hot onions into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling water canner. Quote Link to comment
Jeepers Posted August 6, 2012 Share Posted August 6, 2012 Thanks! I'm going to can some of those soon. I love onions soaked in vinegar. Sometimes after I eat them I have little sweat beads above my upper lip. Quote Link to comment
Andrea Posted August 6, 2012 Author Share Posted August 6, 2012 They turned out pretty good! I did cheat and boiled a few extra garlic cloves in the vinegar. We love garlic! I have a lot of red onions from the garden and since they don't keep well, I tried this recipe. We love red onions on our green salads and with the vinegar on the onions, you just need to add a splash of olive oil and you've got a ready made dressing! I won't fill the cabinet wih these but I'll probably make at least one more batch. They'll come in handy when I'm out of fresh reds. Quote Link to comment
ArmyOfFive4God Posted September 2, 2013 Share Posted September 2, 2013 Mmmm, yum! Quote Link to comment
Amishway Homesteaders Posted September 2, 2013 Share Posted September 2, 2013 Time to do this Quote Link to comment
Andrea Posted September 2, 2013 Author Share Posted September 2, 2013 FYI - this year when I made this, I used the little 4 ounce jars. The half pint 8 ounce jars we didn't always finish. These are STRONG so you only need a few tossed in a salad. Quote Link to comment
Violet Posted September 2, 2013 Share Posted September 2, 2013 The Honeyed Red Onions from Ball are good, too ! Quote Link to comment
Jeepers Posted September 2, 2013 Share Posted September 2, 2013 I used those little 8 oz. jars and just used onions and vinegar. For some reason I likes the white onions better than the red ones. I can't remember why now though. I think it had to do with the color. The red ones bled and looked dark but the white ones were prettier. Quote Link to comment
The WE2's Posted September 2, 2013 Share Posted September 2, 2013 Canned 16 half pints of white onions today, just used pickling salt & hot water. They look absolutely beautiful. Also dehydrated 15 trays into 4 qts., and have another 7 trays going now. I've got a feeling Mtn.Man and I both have a funny smell about us Quote Link to comment
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