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Pickled Onions Recipe

History of Pickled Onions:

Pickled onions have a long and rich history, dating back centuries. The practice of pickling onions was developed as a way to preserve the vegetable for long periods, allowing people to enjoy their tangy flavor even during seasons when fresh onions were not readily available.

The process of pickling onions involves combining them with vinegar, salt, and various spices, creating a flavorful and crunchy treat. In addition to their practicality, pickled onions became popular due to their unique taste and versatility. They added a vibrant kick to dishes, complementing everything from salads to sandwiches to cheese boards.

Fun Facts about Pickled Onions:

- The origin of pickled onions can be traced back to ancient Egypt and Rome. The Romans, in particular, were known for pickling various vegetables, including onions.
- In the 17th century, British sailors consumed pickled onions during long sea voyages to prevent scurvy. The high vitamin C content in onions helped ward off the disease.
- Pickled onions gained popularity in the United Kingdom during the 19th century. They became a beloved accompaniment to fish and chips, adding a tangy and crunchy element to the traditional dish.
- Pickled onions are often served as a condiment in many countries, including the United States, India, and Mexico. Each culture has its unique variation of pickled onions, incorporating local flavors and spices.

Now let's explore a recipe for Pickled Onions:

Ingredients:
- Small white onions
- Salt
- Vinegar
- White peppercorns
- Cloves
- Horseradish
- Mustard seed
- Dill
- Sugar

Instructions:
1. Begin by pouring hot salt water over the small white onions. The salt water should be enough to cover the onions. Let them soak in the water for about 10 minutes.
2. Using a silver spoon, peel the onions. The silver spoon helps preserve the onions' color, as using a knife may cause color damage.
3. Transfer the peeled onions to a salt brine and let them sit for two days. This step helps enhance the flavor and texture of the onions.
4. After two days, drain the onions from the salt brine and set them aside.
5. In a pot, boil enough vinegar to cover the onions. Once the vinegar reaches a boiling point, carefully add the drained onions. Allow the onions to boil for only a few minutes.
6. Remove the pot from heat and transfer the onions to clean and sterilized glass jars.
7. In each jar, create alternate layers of whole white peppercorns, a few cloves (removing the soft heads), sliced horseradish, mustard seeds, and dill (use sparingly).
8. In a separate pot, heat the vinegar again and add a cup of sugar for every gallon of vinegar used.
9. Pour the heated vinegar mixture over the onions in the jars. Fill them to overflowing, ensuring that the onions are completely covered by the vinegar.
10. Seal the jars while still hot to ensure proper preservation.

Green Tomato Pickle (French Pickle):

In addition to pickled onions, another delicious pickled vegetable recipe is green tomato pickle, also known as French pickle. This pickle offers a tangy and slightly spicy flavor, perfect for adding a zing to your meals.

Ingredients:
- Green tomatoes
- White onions
- Green bell peppers
- Salt
- Cider vinegar
- Tarragon vinegar
- Granulated sugar
- Yellow mustard seeds
- Bay leaves
- Stick cinnamon
- Whole cloves

Instructions:
1. Wash a peck of green tomatoes, eight large white onions, and six green bell peppers.
2. Remove the seeds from the green bell peppers and slice all the vegetables very thin.
3. Put the sliced vegetables in a stone jar and sprinkle a pint of salt over them. Add a pint of cold water and cover the jar with a napkin. Let the vegetables stand overnight.
4. In the morning, transfer as much of the pickle as possible to a colander. Run cold water over the vegetables and drain them for a moment.
5. Turn the drained vegetables from the colander into a large preserving kettle. Repeat this process until all the vegetables are in the kettle.
6. Add a quart of cider vinegar, a half pint of tarragon vinegar, a pound of granulated sugar, a half pound of yellow mustard seeds, four bay leaves, an ounce of stick cinnamon (broken into short lengths), and six whole cloves to the kettle.
7. Place the kettle over a slow fire and let the mixture simmer for an hour. Draw the kettle cover back two inches to allow steam to escape. Stir the mixture frequently.
8. At the end of the hour, transfer the pickle into a stone crock or glass jars.
9. Let the pickle cool completely before sealing the crock or jars. Store in a cool and dark place for the flavors to develop over time.

Similar Recipes:

If you enjoyed making and savoring pickled onions, you might also like to explore other pickled vegetable recipes. Some popular options include:

1. Pickled Cucumbers: Crispy and refreshing, pickled cucumbers are a versatile addition to any meal. Slice cucumbers and combine them with vinegar, sugar, dill, garlic, and spices for a tangy treat.

2. Pickled Jalapenos: Add some heat to your dishes with pickled jalapenos. These spicy peppers are pickled in a mixture of vinegar, salt, sugar, and spices, offering a fiery kick to tacos, nachos, and more.

3. Pickled Carrots: Sweet and sour, pickled carrots make a delightful snack or addition to salads and sandwiches. Combine sliced carrots with a vinegar and sugar brine, along with spices such as ginger and garlic, for a flavorful treat.

4. Pickled Beets: Vibrantly colored and tangy, pickled beets are a popular choice for salads and antipasto platters. Cooked beets are pickled in a mixture of vinegar, sugar, and spices, resulting in a sweet and tangy flavor.

By exploring these various pickled vegetable recipes, you can create a versatile array of condiments and sides that will add a burst of flavor to your meals. Enjoy the tangy, crunchy, and irresistible delights of pickled vegetables!

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