canning, food, gluten-free, onions, pickled, side dish, vegetarian
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.
How wonderful, i was just eating some of these with my dinner tonight! T hank you for the linky! Have a fabulous evening! c
You are welcome. Hope you have a lovely day…
Rufus' Food and Spirits Guide said:
I bet those taste great. I love canning.
I expected that it would be so hard. Even though it was only one jar, it was so easy.
Anna, someone mentioned pickled onions to me in a reply to a recent post I made. These look delightful, easy, and red onions are my favorite! I have bronze fennel, but I don’t know if it would work the same. However, I also have fresh tarragon growing in the garden too, so I think I will use your substitution. ~ Lynda
PS: Just viewed Celi’s original and I am now certain that my bronze fennel will NOT work, because you need a “bulb” not the seeds or ferny bits! I’m learning…
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Barbara Bamber | justasmidgen said:
I thought this would be a great one to try.. and I see that it is!!
Heather Locke said:
So you don’t use a canner to seal these? You just seal the jar with a lid and ring, and let them cool?
No these are truly canned. The vinegar keeps them fresh (as long as they stay in the fridge). Plus you will eat them pretty quickly I imagine.