Wednesday, November 4, 2015

Red Onions ~ What to do with them?

A few weeks ago my mom brought over about a dozen small sized red onions. Grange man and Dude LoVe onions, like they will go out of their way and just eat onions, they really are sick men. Anyway, there were just too many for us to use up before they went bad, so we decided why don’t we pickle them?

Onions make me emotional. I just took off the paper skins and cut off the top and bottom and was literally crying the entire time. Grange man and Doodles just laughed at me, and kept asking me “what’s wrong”….jerks.

Grange man sliced them otherwise I would have been an even bigger blubbering mess.

Pickled Red Onions

1. Slice onions real thin

2. Place in a water solution with a bit of salt and let soak in the refrigerator for 4-6 hours or overnight {the longer they soak the less crispy they will be}

3. Boil or sterilize jars and lids while onions are soaking

4. After finished soaking dump onions into strainer to remove liquid

5. Make a refrigerator pickle recipe {recipe to follow}

6. Put sliced onions in jars to within ½ inch from the top of the jar {we chose pint size jars}

7. Using your canning funnel pour hot pickle recipe over onions in jar to within ½ from the top of the jar or covering all onions.

8. Place jars in an area to cool

9. After jars are cooled down place in refrigerator, these will keep for at least 6 months

They’ll be good on brats, hotdogs or even hamburgers, or you could even eat them alone.

Refrigerator Dill Pickles {Makes them taste like Klaussen’s}

Pickling Solution:
6 C Water
2 C White Vinegar
1/2 C Canning Salt
1/2 tsp Alum {optional, does help to keep crisp}
1 T Pickling Spice

Bring above ingredients to a boil.
Refrigerate, and they will be ready in 2 - 4 days

This is the recipe we use each summer for our pickling cucumbers, it calls for 4 - 5 lbs of freshly picked cucumbers.  Will post that recipe next summer when we make pickles again, there are additional things to add.

M & S
Uptown Grange

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