We don't have much if anything mexican food wise in the UK but when I came across this I knew I had to try it. I bought a massive bag of onions the other day and copied this and they have come out amazing gonna do another lot this weekend thanks 👍
thanks for including the brine measurements in your description. A lot of people talk about their measurements but never give them to you in a way that is easy to write out and duplicate.
thx's for giving me inspiration, at the young age of 67 planted my first garden, and started canning...my problem is when my family wants to try something I lie and say it's not ready, it's just so nice sitting on my shelves. I know the reason to can was to have food, and preserve what we grew, but I'm so proud I want to stare at them for a few weeks/months.
Yes, definitely get yourselves a mandolin haha! I make pickled red onions and my Latino neighbors love them. To the jar I add a couple bay leaves, black pepper, 5 smashed garlic cloves, 1 teaspoon brown sugar, a couple pinches of dried Mexican oregano, a jalapeño sliced thin on the mandolin, and about 2 red onions also sliced thin on the mandolin. Then I add the juice of about 12 fresh limes and add white vinegar to cover everything in the jar. After about an hour, you’ll have perfect Mexican pickled red onions.
I believe the pint size? Whatever the most common size mason jar is, but you can certainly make more or less if you prefer and just adjust the ingredient amounts to your liking. No, you do not add any water.@@rhondasmithis
"A mix of recipes" - after my own heart! Just look at a bunch of recipes to get the basic idea of how it's done. Then I make something from what I have in the pantry! Thanks for the idea. I will put it on my list! I am making batches of soup now because, with the heat, my cellar stored vegies are sprouting.
One thing I'd recommend is to cut the onions long ways (with the lines). It ruptures less cell walls and in my experience is less likely to make you cry. I also like the look of them as strands of pickled onion rather than rings. Great video!
@@gd7681 It's a fact the Onions have long cells. I can't say for certain whether you're less likely to cry from cutting it long ways though, that's just my experience.
Yup, it's a fact. I learned it from a site that emphasizes science in food preparation. It was mentioned in an article about caramelizing onions. They will hold their shape better if you cut them from root to tip. When you cut them across the lines, they are weaker structurally and will turn to mush/jam.
You guys are one of my favorite TH-cam couples. You work so well together and make simple no nonsense informative videos. I was looking for a recipe for these onions to can. Thankfully you had just what I was looking for. Thanks!!
Hi from Australia :) The gas in onions look for a source of water to cling to, this generally means your tear ducts are the closest water source it can find It can help having a bowl of water or even some wet tea towels around your prep space to minimise how much gets into your tear ducts :) thanks for the video
I am so happy that I found your channel just in time for canning season! Your videos are very well put together; super easy to follow, and I love that you share your modifications and your reasoning behind them. Thanks for sharing, friends!
I definitely rock onion goggles when ever I'm making a large canning batch of anything with onion. My husband laughs but I get the job done without interruption!
When I have extra onions, I cut them into little petals and bake them up, then dip them into a zesty sauce! It gives kind of a "blooming onion" experience without all the calories of the deep fried breading.
You could make an onion marmalade! It freezes well too. 2 pounds red or yellow onions, sliced 2cloves of garlic minced 2 T. extra virgin olive oil ¾ cup granulated sugar ¾ cup balsamic vinegar 1 orange zest plus the juice of the orange 1 tsp. sea salt ½ tsp. pepper, crushed
Enjoyed your video! A couple of years ago, I got my first taste of pickled red onions on a pub burger at a Culver's restaurant. Most of the time, for YEARS, if I have a cheeseburger, I will just eat it plain because I just want to taste the meat, the cheese, and bun, but after I had the pub burger I was hooked on pickled red onions. (I wonder how many people were introduced to pickled red onions at a restaurant 🤔 😉😁) Anyway, this summer, I made some quick refrigerator pickled red onions, and I almost always have a jar of them inthe fridge now. They are so good on burgers, salads, sandwiches, or just plain as a little side dish or snack. I think I need to can some pickled red onions!
Great video. I recently started to make my own pickled red onions. My secret for not tearing up when cutting onions. A super sharp knife - razor sharp.
Great recipe and I hope it will work if I use some of the yellow onions I already have......yes, that's a question. **TIP: I use to work in food service and one morning they asked me to prep and slice an entire case of onions. I was really worried but got to work on them, skated through the entire case without shedding ONE tear - I was amazed! There was a fan but it was behind me and forced the fumes away from my face. I think that's the first time I did onions without my eyes and nose running hysterically!
Got these in the canner right now! I’m excited! Every time I watch this I crack up laughing at Todd’s comment about “We could just eat these later” and his nostrils full of vinegar! 🤣
I can"t wait to make these. A great trick to avoid crying over onions, is to light a candle close to your cutting board. Two candles is even It really works! better
Try to add a little teaspoon of mustard seed, or cumin seed, or aniseed. Together with the peppercorns it gives a very nice taste. Also a small twig of dill, or rosemary, or oregano, or thyme. The oregano combines perfect with chili if you use oregano in it as well.
A little trick that I use to keep the tears at bay! Leave the root end intact. It will help hold back those gasses. Cut off the stem end, peel and slice all the way to the root. Awesome recipe. I really enjoy your videos! Keep up the great work!
Looking good. I didn't make a batch anywhere near that size 😀. Just one large red onion, one jar. No cider vinegar in house, so I just used red. Poured the brine over raw onions like you did. I used honey instead of sugar, dill seed, caraway seed, white peppercorns, and Japanese pepper 🌶 flakes. I didn't think of allspice. Should have. Didn't hot bath the jar, so I probably won't have the shelf life of yours, but I'm okay with that. Should last me about 2 months.
Okay, I’m new to canning, but have SO many red onions that I made this. I used pickling spice. Hope that’s okay. The brine only filled 5 jars, but that’s a great start. Can’t wait to taste these!! Thanks!!
Pickled onions and the juice is fantastic in Cole slaw! I don't throw away the pickle juice either. Use it in place of regular vinegar for Cole slaw or other things.
We love onions here too. Would you can them this way again? The recipes that i can recall, pickling recipes with onions usually soak them in cold salt water before processing. These sound delicious.
Nice video. Can't wait to make some. Nice hearing the Michigan accent (judging by your shirt.) I'm originally from Wyandotte, MI but have not been home in 11 years.
I use an OXO mandolin for ALL a kinds of canning processing as well as making kraut, etc! But a word of caution, I have sliced my thumb open when I am doing it a long time for huge batches of produce. SO, buy yourself some cut proof gloves (i call them my shark gloves). They are a GAME changer! And that mandolin is wonderful!
As I looked at the size of that bowl of onions and the amount and size of jars I said to myself no way are all those onions gonna fit in those jars! And that second you said hey we need more jars! Ha. Right. Nice video! Enjoy the onions!
Funny story…I just started pressure canning last September 2021. I had to change the gasket the other day! I wore out the original gasket already…May 2022….
I am for sure going to try these this year! I have never even tasted them, but man do I love onions! Oh and I LOVE that music you played while you were canning them....I don't know what it is but that music just makes me happy and relaxed :)
Lol @ Todd taking a big whiff of the brine. 😂😂😂 I've never successfully grown onions and have studied your onion videos in the hopes of changing that this year. 🤞 I followed the RUTH stout method for potatoes and was successful so, I'm hopeful this will too. Thanks for inspiring me to keep trying and getting better. Lots of love from NC.
That looks so yummy and a great idea! Reminds me of pickled red cabbage. I wonder if it would be good cold with cucumbers sliced as a salad. I’m inspired now to plant red onions! What kind did you plant? Thanks so much. God bless. 👏🏻💕👏🏻
Family of 4 and we plant 500 onions. Last year they lasted till March and I had to buy 1 bag from the store. We were so close! I use onions in almost every meal. I haven't needed to freeze them yet.
An eastern European way to do it, is to peel the onion, cut off the root end and put them in a brine barrel whole. Yup, whole. Just like when you pickle full heads of cabbage in brine barrel. Your brine can be your standard 2% solution, or a combination of vinegars and salt, spices etc. Be sure to submerge and enjoy when fermented. When that is depends on the quantity and fermenting conditions. Because they are whole, they take quite a bit longer. It takes me about 6 weeks to get a good pickle on 5 gallon barrel (or bucket) of whole onions. 6 to 8 weeks in a 25 gallon barrel with 6 - 8 full heads of cabbage (cored).
Cut the onions near a flame. Either near a gas stove with the burner on or light a candle wear you are cutting. I've near done the candle, but cutting them by the gas stove with the burner on works perfectly. No tears.
This may sound like a silly question, but store bought produce can be canned yes? Or does the chemicals put on the foods make that problematic? Here in WA state I know one of the apple farms that sells to local supermarkets, after the apples are harvested they’re taken to a warehouse and coated with stuff to help keep them preserved throughout the year in the commercial fridges. So that’s part of why I’m asking. I live in an apartment so I have limits on what I can grow indoors. But would love to, for example, pickle red onions.
Hi Rachel absolutely love watching you and Todd you have inspired me so much to start preserving! Im giving this recipe a go today and out of curiosity just wondered how the vinegar brine goes with the metal lids over time?
I do the trick where I add new veg to left over pickle juice all the time. Pickled beets, cornichons whatever, all have enough flavor for a second round and I'll throw cut carrots, radishes, beets whatever in there.
If you cut onions from pole-to-pole (the top to the root) instead of around the equator they won't release as much of the enzyme that causes eye irritation. You get half-moons instead of rings but they are less stringy.
I make a broccoli salad with pickled onions. You pulse in your food processor broccoli stems and floretttes so it is the consistency of pie dough before you combine it into a ball. Fresh Pickle slivered red onions in salt and lemon juice for about ten minutes. Drain (rinse if desired). Add pickled onions to broccoli and include some shelled roasted sunflower seeds. Add mayonnaise lemon juice and a touch of garlic powder. Stir. Salt and pepper to taste. Let it marinade for 30 mins. Serve. Dried cranberries make a different and nice addition too. Give it a try!
Pretty ain't they. They gotta be good. I made a run of bread and butter pickles not long ago and chopped up some red onions in them. I enjoyed the onions and peppers I added as much as the pickles.
Hi there!! I’m a Michigander and just learning to can. Pickled onions are my next canning adventure. My question to you, is 10 minutes all I need to water bath these onions because of my where I’m located above sea level or is that just something you came up with? Sorry new to canning and I here mixed water bathing times. I was going to do 30 minutes to be safe but if I can save time I’d rather do 10 minutes. Thanks again!!!
I’m not sure if I would eat very many of these, but I know my kids would like them and I could give them for Christmas presents. Rachel, now that you need a new water bath canner, you should look into getting a steam canner instead. I have been using a steam canner for many years, they are so much easier and cleaner to use.
We don't have much if anything mexican food wise in the UK but when I came across this I knew I had to try it. I bought a massive bag of onions the other day and copied this and they have come out amazing gonna do another lot this weekend thanks 👍
I like the way you interact with each other, and it's like we're your guests. Cheers
I would like to have both of them as neighbor.
This totally has the feel of sitting round the table chatting with mum and dad. Love it.
thanks for including the brine measurements in your description. A lot of people talk about their measurements but never give them to you in a way that is easy to write out and duplicate.
thx's for giving me inspiration, at the young age of 67 planted my first garden, and started canning...my problem is when my family wants to try something I lie and say it's not ready, it's just so nice sitting on my shelves. I know the reason to can was to have food, and preserve what we grew, but I'm so proud I want to stare at them for a few weeks/months.
I know it has been years but I just dill pickled some red onions as I don't like sweet pickles, and they are AMAZING!! Thank you for the inspiration!
Man I do love me some red onions! I often eat one raw with my meals, shout out to my fellow onion lovers
Jewnas123 Seems to be giving you a hairy chin
I eat raw oingon raw garlic and a raw chili with my meals
@jewnas123 I do that with Vidalia onions! I slice one up with peas, cornbread, and potatoes! 😋😋
Great video, I hope your deployed children are staying safe out there, god bless them for serving!!! Thanks
Yes, definitely get yourselves a mandolin haha! I make pickled red onions and my Latino neighbors love them. To the jar I add a couple bay leaves, black pepper, 5 smashed garlic cloves, 1 teaspoon brown sugar, a couple pinches of dried Mexican oregano, a jalapeño sliced thin on the mandolin, and about 2 red onions also sliced thin on the mandolin. Then I add the juice of about 12 fresh limes and add white vinegar to cover everything in the jar. After about an hour, you’ll have perfect Mexican pickled red onions.
What size jar does this make? Do you put in any water? TIA
I believe the pint size? Whatever the most common size mason jar is, but you can certainly make more or less if you prefer and just adjust the ingredient amounts to your liking. No, you do not add any water.@@rhondasmithis
"A mix of recipes" - after my own heart! Just look at a bunch of recipes to get the basic idea of how it's done. Then I make something from what I have in the pantry!
Thanks for the idea. I will put it on my list!
I am making batches of soup now because, with the heat, my cellar stored vegies are sprouting.
One thing I'd recommend is to cut the onions long ways (with the lines). It ruptures less cell walls and in my experience is less likely to make you cry. I also like the look of them as strands of pickled onion rather than rings. Great video!
Is that a proven fact? I think that may just be a popular misconception.
@@gd7681 It's a fact the Onions have long cells. I can't say for certain whether you're less likely to cry from cutting it long ways though, that's just my experience.
Yup, it's a fact. I learned it from a site that emphasizes science in food preparation. It was mentioned in an article about caramelizing onions. They will hold their shape better if you cut them from root to tip. When you cut them across the lines, they are weaker structurally and will turn to mush/jam.
You guys are one of my favorite TH-cam couples. You work so well together and make simple no nonsense informative videos.
I was looking for a recipe for these onions to can. Thankfully you had just what I was looking for. Thanks!!
You two remind me of my husband's and my relationship. Makes me smile. Be so blessed. 😊
Must be a perfect pair
@@1870s we are. He makes me so very happy. So blessed.
I have made so many of your recipes, and we have enjoyed the ones we made SO much! You are my favorite homesteaders❤️ Happy that I found you!!
Nice work! And congrats on using a tool until it rusts out! That's a mark of a hard worker.
Hi from Australia :)
The gas in onions look for a source of water to cling to, this generally means your tear ducts are the closest water source it can find
It can help having a bowl of water or even some wet tea towels around your prep space to minimise how much gets into your tear ducts :) thanks for the video
I am so happy that I found your channel just in time for canning season! Your videos are very well put together; super easy to follow, and I love that you share your modifications and your reasoning behind them. Thanks for sharing, friends!
A new friend! Yay! Happy you found us 😊
Just finished making these! Thanks for the great recipe. It was a perfect Michigan day to throw open the windows, cut onions and boil that water.
I definitely rock onion goggles when ever I'm making a large canning batch of anything with onion. My husband laughs but I get the job done without interruption!
Hi guys, try lighting a candle and sit it near your work area when cutting onions , works for me! Great video.
When I have extra onions, I cut them into little petals and bake them up, then dip them into a zesty sauce! It gives kind of a "blooming onion" experience without all the calories of the deep fried breading.
Great video! You can also Use the jar funnels to make getting the onions in the jars a lot easier and with less mess.
You could make an onion marmalade! It freezes well too.
2 pounds red or yellow onions, sliced
2cloves of garlic minced
2 T. extra virgin olive oil
¾ cup granulated sugar
¾ cup balsamic vinegar
1 orange zest plus the juice of the orange
1 tsp. sea salt
½ tsp. pepper, crushed
How do you use this please?
Enjoyed your video! A couple of years ago, I got my first taste of pickled red onions on a pub burger at a Culver's restaurant. Most of the time, for YEARS, if I have a cheeseburger, I will just eat it plain because I just want to taste the meat, the cheese, and bun, but after I had the pub burger I was hooked on pickled red onions. (I wonder how many people were introduced to pickled red onions at a restaurant 🤔 😉😁) Anyway, this summer, I made some quick refrigerator pickled red onions, and I almost always have a jar of them inthe fridge now. They are so good on burgers, salads, sandwiches, or just plain as a little side dish or snack. I think I need to can some pickled red onions!
The onions and juice are fantastic in Cole slaw!
I was. Panera Bread had served them with a sandwich.
This was wonderful!! I really want to make these.
Great video. I recently started to make my own pickled red onions. My secret for not tearing up when cutting onions. A super sharp knife - razor sharp.
Lovely to see a couple making these together. 💕 So lucky to have each other! Also, thanks for the recipe!
You can also dehydrate them and with a vitamix you can grind it into powder for onion powder. It’s great.
Great recipe and I hope it will work if I use some of the yellow onions I already have......yes, that's a question.
**TIP: I use to work in food service and one morning they asked me to prep and slice an entire case of onions. I was really worried but got to work on them, skated through the entire case without shedding ONE tear - I was amazed! There was a fan but it was behind me and forced the fumes away from my face. I think that's the first time I did onions without my eyes and nose running hysterically!
Got these in the canner right now! I’m excited! Every time I watch this I crack up laughing at Todd’s comment about “We could just eat these later” and his nostrils full of vinegar! 🤣
for the first time i tried pickled onions and looooove it...the taste is fantastic
Ohhh, this is right on time! We need to use/save ours or there's going to be a funny smell in the root cellar! Thanks y'all!
Oh good glad we could help
I can"t wait to make these. A great trick to avoid crying over onions, is to light a candle close to your cutting board. Two candles is even It really works! better
Try to add a little teaspoon of mustard seed, or cumin seed, or aniseed. Together with the peppercorns it gives a very nice taste.
Also a small twig of dill, or rosemary, or oregano, or thyme. The oregano combines perfect with chili if you use oregano in it as well.
A little trick that I use to keep the tears at bay! Leave the root end intact. It will help hold back those gasses. Cut off the stem end, peel and slice all the way to the root. Awesome recipe. I really enjoy your videos! Keep up the great work!
We love onions, so will be doing these. Thanks for sharing. God bless.
Those are an inspiration 🙌.
Looks delicious.
Thank you 😊.
Good to watch you both can together.
Looking good. I didn't make a batch anywhere near that size 😀. Just one large red onion, one jar. No cider vinegar in house, so I just used red. Poured the brine over raw onions like you did. I used honey instead of sugar, dill seed, caraway seed, white peppercorns, and Japanese pepper 🌶 flakes. I didn't think of allspice. Should have. Didn't hot bath the jar, so I probably won't have the shelf life of yours, but I'm okay with that. Should last me about 2 months.
You two are so cute and I enjoyed watching you both.
Making some canned red onions today. Ty for the inspiration. I'm gonna try adding a little picking seasoning to one and see how it tastes
Making them today supper excited
Great video. I’ll have to try these. They sound so good. I love pickled stuff. Thanks for sharing.
Take care, see ya :)
Serve with some cilantro on shrimp tacos! Yummy
Okay, I’m new to canning, but have SO many red onions that I made this. I used pickling spice. Hope that’s okay. The brine only filled 5 jars, but that’s a great start. Can’t wait to taste these!! Thanks!!
I lovebwatching your channel. And ur garden :) I'm so envious.
Super excited..I will be definitely doing this♥️ thanks for showing this process
When I have extra onions I make a bread an butter brine an pickle them ..blessings
Pickled onions and the juice is fantastic in Cole slaw! I don't throw away the pickle juice either. Use it in place of regular vinegar for Cole slaw or other things.
I put a damp kitchen towel around my cutting board & no more tears! 🤗
beautiful onions. I'm going to have to try this.
I also add about 1/2 tsp of oregano to each jar. Oh so good!
We love onions here too.
Would you can them this way again?
The recipes that i can recall, pickling recipes with onions usually soak them in cold salt water before processing.
These sound delicious.
It looks so easy when u do it
Nice video. Can't wait to make some. Nice hearing the Michigan accent (judging by your shirt.) I'm originally from Wyandotte, MI but have not been home in 11 years.
You guessed right, Michigan is our home
I love 💕 picked onions!!
Great video, thank you for this one. Going to do these soon. I just upgraded to two steam canners and so happy I did.
They funny they so humbled 🤗🤗👆👌👍
Great idea. We had access to quite a few during the Covid lockdown, and in order not to waste, we pickled them as well. New fav' in this house.
I use an OXO mandolin for ALL a kinds of canning processing as well as making kraut, etc! But a word of caution, I have sliced my thumb open when I am doing it a long time for huge batches of produce. SO, buy yourself some cut proof gloves (i call them my shark gloves). They are a GAME changer! And that mandolin is wonderful!
this made me cry.
As I looked at the size of that bowl of onions and the amount and size of jars I said to myself no way are all those onions gonna fit in those jars! And that second you said hey we need more jars! Ha. Right. Nice video! Enjoy the onions!
Funny story…I just started pressure canning last September 2021. I had to change the gasket the other day! I wore out the original gasket already…May 2022….
Love this! They look delidious!!
I am for sure going to try these this year! I have never even tasted them, but man do I love onions! Oh and I LOVE that music you played while you were canning them....I don't know what it is but that music just makes me happy and relaxed :)
Red pickled onions are yummy on salad too!
Totally going to try this! Its been on my to do list to pickle carrots and onions! Thank you
Alright! Hope you enjoy them
if yu burn a cande when you are slicing onions, it helps with the tears. Love all your videos. Thank you
Thank you for showing me your recipe I wanted to know how to make for a long time
You should invest in a food slicer. One of the best purchases i have made.
Lol @ Todd taking a big whiff of the brine. 😂😂😂
I've never successfully grown onions and have studied your onion videos in the hopes of changing that this year. 🤞 I followed the RUTH stout method for potatoes and was successful so, I'm hopeful this will too. Thanks for inspiring me to keep trying and getting better. Lots of love from NC.
Oh I sure hope you have great success, onions a very heavy feeders
Those are absolutely amazing beets! Costco 4.99 here in Ohio. Love them also.
Onions look great!
Haven't tried this but have read if you refrigerate them overnight, they won't make you cry!
My grama use to make them when I was little.i remember her having some on the table one time during dinner and I tried them and they were so good.
That looks so yummy and a great idea! Reminds me of pickled red cabbage. I wonder if it would be good cold with cucumbers sliced as a salad. I’m inspired now to plant red onions! What kind did you plant? Thanks so much. God bless. 👏🏻💕👏🏻
Sure would! A quick salad!
Family of 4 and we plant 500 onions. Last year they lasted till March and I had to buy 1 bag from the store. We were so close! I use onions in almost every meal. I haven't needed to freeze them yet.
How long are they good for? Also no water in recipe right? After u take it out of the waterbath how long should we keep on counter?
An eastern European way to do it, is to peel the onion, cut off the root end and put them in a brine barrel whole. Yup, whole. Just like when you pickle full heads of cabbage in brine barrel. Your brine can be your standard 2% solution, or a combination of vinegars and salt, spices etc. Be sure to submerge and enjoy when fermented. When that is depends on the quantity and fermenting conditions. Because they are whole, they take quite a bit longer. It takes me about 6 weeks to get a good pickle on 5 gallon barrel (or bucket) of whole onions. 6 to 8 weeks in a 25 gallon barrel with 6 - 8 full heads of cabbage (cored).
Love your videoes. Going to make this recipe. One idea I'm going so for the white or yellow onions, is make homemade onion rings, then freeze them.
Thank you for your two children serving in the military!
👍
Our pleasure! We're honored and proud
Cut the onions near a flame. Either near a gas stove with the burner on or light a candle wear you are cutting. I've near done the candle, but cutting them by the gas stove with the burner on works perfectly. No tears.
We absolutely love pickled red onions! I have only found a recipe for refrigerator ones, so thank you for this! Do you happen to know the shelf life?
Still eating them from last year and they still have crunch
thanks, this is a beautiful idea, would make a neat gift in a food basket of goodies for family!
Thank you for sharing ❤😊
Love onions, i must try.
I did try. Yummy
This is exactly what I was looking for how long will they last in the pantry after water bath?
This may sound like a silly question, but store bought produce can be canned yes? Or does the chemicals put on the foods make that problematic? Here in WA state I know one of the apple farms that sells to local supermarkets, after the apples are harvested they’re taken to a warehouse and coated with stuff to help keep them preserved throughout the year in the commercial fridges. So that’s part of why I’m asking. I live in an apartment so I have limits on what I can grow indoors. But would love to, for example, pickle red onions.
The sharper the knife, the less the tears!
Hi Rachel absolutely love watching you and Todd you have inspired me so much to start preserving! Im giving this recipe a go today and out of curiosity just wondered how the vinegar brine goes with the metal lids over time?
Wonderful!♥
Thanks!
I do the trick where I add new veg to left over pickle juice all the time. Pickled beets, cornichons whatever, all have enough flavor for a second round and I'll throw cut carrots, radishes, beets whatever in there.
you two are so cute!! such a great video!!
If you cut onions from pole-to-pole (the top to the root) instead of around the equator they won't release as much of the enzyme that causes eye irritation. You get half-moons instead of rings but they are less stringy.
Looks awesome
I make a broccoli salad with pickled onions. You pulse in your food processor broccoli stems and floretttes so it is the consistency of pie dough before you combine it into a ball. Fresh Pickle slivered red onions in salt and lemon juice for about ten minutes. Drain (rinse if desired). Add pickled onions to broccoli and include some shelled roasted sunflower seeds. Add mayonnaise lemon juice and a touch of garlic powder. Stir. Salt and pepper to taste. Let it marinade for 30 mins. Serve. Dried cranberries make a different and nice addition too.
Give it a try!
Sounds delicious
Pretty ain't they. They gotta be good. I made a run of bread and butter pickles not long ago and chopped up some red onions in them. I enjoyed the onions and peppers I added as much as the pickles.
I put toasted cumin in mine for Mexican stuff. Super good!
Hi there!! I’m a Michigander and just learning to can. Pickled onions are my next canning adventure. My question to you, is 10 minutes all I need to water bath these onions because of my where I’m located above sea level or is that just something you came up with? Sorry new to canning and I here mixed water bathing times. I was going to do 30 minutes to be safe but if I can save time I’d rather do 10 minutes. Thanks again!!!
I’m not sure if I would eat very many of these, but I know my kids would like them and I could give them for Christmas presents.
Rachel, now that you need a new water bath canner, you should look into getting a steam canner instead. I have been using a steam canner for many years, they are so much easier and cleaner to use.
Oh thank you, I'll definitely look into that
You have another subscriber , love the recipe and the interaction between you both ,,,, I’ll use your link for Amazon , thanks 👍🌺
Wow 😎 I would use all the Onion Peel To Make Onion Oil !!!