Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Homemade Cocktail Onions
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- #118812
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
10 ounces pearl onions, peeled*
1 cup water
1 tablespoon salt, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 teaspoons salt
2 teaspoons sugar
1 cup white vinegar
1 pinch celery seeds
1 pinch mustard seeds
directions
In boiling water, blanch onions for 3 minutes. Remove from water and immediately shock in ice water bath. Strain into a bowl.
Add the water and 1 Tb. salt. Cover and let sit overnight. Drain water and place onions in 4 ounce jars, dividing evenly.
Meanwhile, in small pan, bring remaining 2 ts. salt, sugar, vinegar, celery seeds and mustard seeds to a boil. Pour mixture over onions, dividing evenly. Cool completely, then cover and refrigerate up to 1 month.
* To peel pearl onions, blanch them in boiling water for 30 seconds, then transfer to an ice water bath. With a paring knife, cut off the root end and squeeze the onion from the skin. It should pop right out.
added by
lynnemarie
nutrition data
Nutritional data has not been calculated yet.
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