Meatless Monday in Honor of Chef Jeff: Pickled Onions
Happy Monday! Today we have another recipe referred to us from our monthly superstar Chef Jeff (credit goes to Chef Paul Virant for the recipe). If pickled onions sound funny to you, rest assured, this recipe is no April fool’s prank. This is a grade A way to keep those onions from going bad while keeping them tasting good.
- 3.5 Pounds of large Maui or other sweet onions, sliced
- 2 oranges or lemons, sliced
- 1/4 cup Kosher salt
- 3 3/4 cider vinegar
- 2 cups water
- 1 cup sugar
- 6 Pint Jars
- Toss the onions slices with the salt and drain in a colander for 1 hour.
- Scald 6 pint jars in a large pot of simmering water fitted with a rack or a kitchen towel
- Place jar lids in a bowl of hot water to soften the seals
- Take the jars out of the water and place it on a flat surface
- Pat the onions dry (be careful not to wipe away all the salt), and pack them into the jars
- Add a couple of slices of oranges or lemons to each jar
- In a pot, bring the vinegar, water, and sugar to a boil to make the brine
- Transfer the brine to a heatproof pitcher or cup and pour them over the onions, leaving 1/2 in space from the rim
- Wipe the rims of the jars and seal snugly (but not tight) with the lids
- Return the jars to the pot with the rack or towel and add enough water to cover by 1 inch
- Bring the water to a boil and process the jars for about 15 minutes
- Turn off the heat and leave the jars in for a few more minutes, then remove and cool completely.
Pay it Forward!