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Pickled onions

katwright Jul 23, 2007 02:56 PM

I've got a huge amount of Walla Walla onions and can't eat them fast enough! Does anyone have any preserved onion recipes or sources for recipes you're willing to share? Anything is welcome, pickles, relishes, jams, chutneys...

Thank you in advance!

  1. JoanN Jul 23, 2007 05:27 PM

    Lovely recipe for Pickled Onions in The Zuni Cafe Cookbook. I put them in sandwiches and they're delightful. Let me know if you want a paraphrase.

    2 Replies
    1. re: JoanN
      katwright Jul 25, 2007 07:24 PM

      If you have time, I would love a paraphrase. I checked my local library and all copies are checked out for the next few weeks.

      1. re: katwright
        JoanN Jul 25, 2007 08:04 PM

        12 ounces yellow onions, preferably no more than 2 1/2 inches in diameter
        1 1/4 cups Champagne or white vinegar
        1 1/4 cups water
        2 generous tablespoons sugar
        2 bay leaves
        1 small dried chili
        a few black peppercorns
        Salt

        Slice onions 1/8-inch thick (throw away ends). Combine remaining ingredients in a small saucepan, bring to a simmer over medium-low heat, increase heat to medium, add onion rings, and cook, stirring for no more than a minute. Pour into jars and refrigerate.

        These should be made at least a day before you use them. They keep indefinitely and get better and better as time goes on. I like them a tad spicy, so I break open the chili and include the seeds. Enjoy! These are a real treat to have on hand.

    2. w
      wayne keyser Jul 23, 2007 06:35 PM

      I have found two courses that pay off:

      First, pickling and canning - and any recipe that works for bread & butter pickles works well to pickle onions to my own taste. Same goes for green peppers (chop a few sweet red peppers into the mix for color).

      Second, fresh pickling - won't help you save a big stock of them, but I thought I'd throw in that I have recently had great success with "same-day pickles". Chop your cukes or onions or peppers or carrots or daikon, put in a bowl and cover with a boiling pickling solution to your taste (I use vinegar, or vinegar/water, plus a bit of salt, more sugar and whatever I feel like adding in the way of spices). Thin-sliced carrot and daikon done this way make a great banh mi garnish that works for many sandwiches and keeps several days.

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