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.
Pickled Onions
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- #16354
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
3 pounds white pickling onions
1/2 cup pickling salt
1 1/2 cup sugar
4 1/2 cups white vinegar, 5% acidity
1 1/2 tablespoon mustard seed
1 tablespoon pickling spice
3 small red peppers
3 bay leaves
directions
Scald onions in boiling water about 2 minutes, then quickly dip into cold water. Peel onions; sprinkle with salt. Cover with cold water; let stand at least 12 hours.
Drain the onions from the accumulated liquid, rinse, then drain again. Combine sugar and vinegar in a saucepan; simmer 5 minutes.
Wash jars. Prepare lids as manufacturer directs.
Pack onions in the jars, leaving 1/2" head space. To each jar add 1/2 tb mustard seed, 1 ts pickling spice, 1 red pepper and one bay leaf.
Pour the hot liquid over the onions to within 1/2" of the top, making sure the vinegar solution covers the onions. Wipe each jar rim with a clean, damp cloth. Attach lid. Process in a boiling water canner for 10 minutes.
added by
supersalad
nutrition data
105 calories, 1 grams fat, 27 grams carbohydrates, 1 grams protein per 1/6th jar. This recipe is low in fat.
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