Once again, I’ve waited until the last possible moment to post my Tigress Can Jam recipe. Motivated by deadlines? Yes, that would be me.
Despite my lack of action, I actually have been thinking about what to make for weeks. I initially wanted to do a red onion and rhubarb chutney. I even had a few stalks of ruby red forced rhubarb (purchased for my April Grid contribution). However, I left it waiting a few days too long and the rhubarb puddled in the bottom of the crisper. I took it as a sign that fate wanted me to do a solo red onion condiment.
Last weekend, I bought several hefty red onions and have been gazing at them for the last seven days waiting to be moved. Wednesday (or thereabouts), I decided that I wanted to make something akin to a bread and butter pickle (I’m a sucker for the combination of sweet and puckery). Tonight I settled down on the floor in front of the stretch of bookshelves that hold the canning volumes, in order to cobble a recipe together.
I stole inspiration from Linda Ziedrich’s favorite bread and butter pickle recipe (did you see that Linda left a comment on Rurally Screwed recently? I am star struck!), while using the proportions and cooking guidelines for pickled onions from So Easy to Preserve. What I got was a gently hued, softly cooked, slightly sweet pickle that I cannot wait to heap on a burger or suck down with a mild, soft cheese.
Updated June 29, 2010: These pickles are amazing on salads, particularly one built on a base of spicy arugula. Just thought you should know.