Tag Archives | Pickled Red Onions

Preserves in Action: Pickled Red Onions

open face sandwich with pickled onions

This may come as something of a shock, but sometimes, I struggle to make good use of the things I’ve canned. I’m sure that most of you assume that I’m a paragon of pantry management, I’m actually very far from it. I fall into ruts, go weeks without eating a pickle and sometimes let a jar of jam go moldy in the fridge.

I write these “Preserves in Action” posts to serve as reminders to myself to use what I’ve made as well as to provide moments of hopeful inspiration for a few of you out there.

open face sandwich with pickled onions

Today, with more than 30 items on the to-do list, lunch needed to be quick. I toasted a slice of homemade sourdough (inspired by Tea’s January Challenge) and topped it with a couple slices of turkey, some crumbly cheddar, several forkfuls of pickled red onion (same recipe, different batch) and cucumber coins.

As I took bites between typing, I was reminded at how having a pantry stocked with homemade things makes it possible to elevate simple meals and make them more.

How have you made your meals more lately?

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Can Jam: Sweet and Sour Pickled Red Onions

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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.

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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.

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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.

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