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I have never canned anything before, even though it is something my mother and grandmother have done for years. This recipe caught by eye because it is simple and only makes one jar. What I made today is a variation of Celia’s recipe below. I altered it some to my desires- namely, I left out the fennel because they were $4 a bulb at Kroger this week. Instead I uses a few tarragon sprigs for that licorice flavor. I can’t wait to try these pretty pink pickles!


Pickled Onions (thanks to Cecelia at the Kitchen’s Garden)

  • 1 cup cider vinegar
  • 4 tbsp sugar
  • 1 tsp peppercorns
  • 1 tsp coriander seeds
  • 1 clove of garlic
  • 1 red onion
  • 1 white onions
  • 2 sprigs of tarragon

Slice the onions thinly. In a pot, heat the vinegar, sugar, peppercorns and coriander. Meanwhile, sterilize a jar in boiling hot water. When the vinegar has come to a boil, add the onions and fennel. Let them blanch in there for 30 seconds. Place the garlic clove into the jar. Pack the onions into the jar and pour the hot vinegar in on top. Tap the jar to get out the bubbles and seal. Refrigerate when cool.