Cooking Classics: Pickled Onions

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Cooking Classics

The Technique 

Pickled Onions 

Pickled Red Onions utilize a quick technique to impart wonderful flavor without the need to process them. Small batch refrigerator methods may be applied to a number of seasonal vegetables including yellow granex onions, cucumbers, jalapeños, assorted peppers & many others. Since the onions will not be canned for dry storage, a clean jar is all that’s needed– no sterilization required. As far as preparing them, slicing them in rings helps the onions cling to the jar sides preventing floating once the brine is added. A few of the larger ones on the outside may not fit so save them for another use. Press the top pieces of the onions down into the brine with a spoon before adding the jar lid. Learn how to handcraft Pickled Red Onions that may be added to steak sandwiches, cheeseburgers, hot dogs & many other tempting summer meals.

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Pickled Red Onions 

makes 1 pint

1/4 tsp yellow mustard seed
1/4 tsp crushed red pepper flakes
5 black peppercorns
1 large red onion, thinly sliced
1/2 cup apple cider vinegar
1/2 cup water
2 Tbsp honey
1 1/4 tsp kosher salt
3 whole allspice berries

Place the mustard seeds, the red pepper flakes & the black peppercorns in a 1-pint jar. Add the onions packing them in well. Bring the vinegar, the water, the honey & the salt to a boil in a small saucepan over Medium-High heat. Cook 1 minute. Pour the mixture over the onions in the jar & submerge them in the solution. Add the allspice berries. Let stand 30 minutes. Attach the lid & chill 4 hours.  Store in the refrigerator up to 3 weeks.

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How To Make Pickled Red Onions

Barbecue sandwiches featuring smoked pulled pork or chicken are a good way to serve these delicious onions. A serrated utility knife is the ideal tool to use when slicing the onions. To slightly vary the flavor, red wine vinegar may be used in place of the apple cider vinegar & if a sweeter taste is desired, a few additional tablespoons of honey may be included. 

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A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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No. 1

 Place the mustard seeds, the red pepper flakes & the black peppercorns in a 1-pint jar.

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No. 2

Add the onions packing them in well. 

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No. 3

Bring the vinegar, the water, the honey & the salt to a boil in a small saucepan over Medium-High heat. Cook 1 minute. Pour the mixture over the onions in the jar & submerge them in the solution. Add the allspice berries. Let stand 30 minutes. Attach the lid & chill 4 hours.  Store in the refrigerator up to 3 weeks.  

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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