Introduction: Pickled Red Onions
Imagine your standard hotdog, salat, taco etc… something is missing – what can it be? It’s not sweet or sour – it’s Pickled Red Onions. This canned deliciousness, which can be used in so many dished – just to make it a little more fancy.
Step 1: Here Is What You Need
22 red onions in different sizes (these were from the garden - but bought one works fine as well)
1.5 litres of white vinegar
0.5 litres of water
1 kg sugar
Atamon (Conservation Product)
Black whole peppers
Jars in the size and models you like
Pot & lit
Jug - for pouring the hot liquid
Step 2: Fresh From the Garden
So, I was vacationing a few days and my Grandpa’s and his girlfriend, Sunway’s farm. Sunway has this amazing kitchen garden with loads of different veggies. The summer has been quite wet and she was afraid her onion would go bad, so we ‘harvested’ them all.
Normally, they would simply dry them of and store them dark and have onion until spring. However, red onion are not their favourite, and I was like “let’s pickle them”. So, this is what we did.
Step 3: Peel the Onions
As they were quite dirty, I decided to make a 'rough' peeling outside in the sun.
If bought - simply just peel the onions. Make sure 'bruises' are cut away in order for the onions to last longer.
Step 4: Start Cutting
Cut, Chop, Slice or dice - it's completely up to you. Depending on what you think looks pretty :)
NB! Chopping too fine can make them a little soggy.
I like them cut in half and then slices. Putting them into a bowl I normally seperate them right away, in order to save a little time later.
I guess I'm not the only one affected who sometimes cry during onion cutting, my suggestion is to have water running slowly - it seems to help - or read more here - were different methods to avoid crying have been tested and rated.
As I had a lot of onions I started boiling the liquid half way through the cutting process - if you are only making a small batch, start the boiling before cutting ;)
Step 5: Boiling the Liquid
First of all - start your fan - in lack of one - open the window! It will smell of vinegar quite a lot.
Oh and when you measure the vinegar - and use a bit bottle as I did - be careful! - when pouring it splashed and I got some in my eye - and that burns - should it happen to you - make sure to rinse it thouroughly!
Put vinegar and sugar in a pot and close with a lid. Bring it to a boil, and remove when all the sugar has disolved.
Step 6: Sterilize the Jars
Start by boiling water and put it into the jars, put on the lid and rotate so the water gets all over the jar. Pour out the water and repeat with the other jars.
Then add a conservation product of your choice (I use Atamon - a Danish brand) to the jar - follow the guide lines. Do the same as with the water, and when all are clean and sterilized sit them on the table.
Step 7: Fill the Jars
Now everything is ready start filling up those jars - I used 5 of different sizes.
Put in whole pepper corns - approximately 3-5 in each jar.
Step 8: Get Ready to Fill Liquid on Jars
After removing the liquid from the heat, add conservation product (follow guidelines) to extend the expiration date (they should last up to a year - normally they are gone by that time ;) )
Fill up the jug to make the pouring easier - and fill up the jars.
I had a little extra liquid (0.3 litres) after filling them up - you can use it later - or throw it out.
Not put on the lids, and put them in the fridge.
After approximately 2 hours (or when they are cooled down) you can eat them :)
Store them dark and they last longer!
Runner Up in the
Canning and Pickling Challenge 2017