Nothing gets me more excited than spending a morning or evening pickling different foods. I love pickles. I am a vinegar junkie and the intense, sour smell of any vinegar gets me drooling in anticipation of the salty, sour and crunchy pickles. My friend Kitty gifted me 2 lovely jars for new years so that I could pickle more. I had been wanting to try Kim’s pickled onions recipe since forever. Finally I had the best set of conditions yesterday and ended up making a small jar of pickled onions and one medium jar of pickled red cabbage.
I mostly stuck to Kim’s recipe but had to make some alterations coz I barely pickled 200 gms of onions as against her massive batch. 🙂 Plus, I didn’t have any wine vinegar. So I used regular synthetic vinegar instead.
- 1/2 cup synthetic vinegar
- 1/2 cup water
- 2 tbsp olive oil
- 2 cloves of garlic
- 5 crushed pepper corns
- 2 tsp sugar
- 1 tsp salt
- 1 tbsp balsamic vinegar
I then transferred just the onions to my jar.
I had kept the jar in a huge vessel with boiling water for about 10 minutes. I am not much of a canner but from my previous experience, this sort of sterilizing effort is more than enough for home pickles.
I then added the balsamic vinegar to the liquid as per Kim’s recipe. I then poured the hot liquid over the onions and immediately closed the lid.
The green bottle next to the onions is lemonade. I mean I have to have something while working, isn’t it?
Stay tuned for post about pickled red cabbage.