It seems that I’ve been on a bit of an onion kick lately. Onions really are one of those great vegetables that you can do so many things with, and with the onset of BBQ season in Seattle the options are really limitless. These red onions come out such a lovely pink that I almost hesitate to take them off my shelf and open them. Almost. They’re too delicious to leave sitting around for long though. We’ve been using them on grilled sausages and burgers, but I’m thinking they’d make a nice addition to pork tacos.
When push comes to shove, I just really love pickling. You can bring out so many differnt flavors using good vinegar and spices. These onions are slighly sweet, a little tangy, and full of flavor from the cinnamon and cloves. The blanching in the beginning serves to soften the onions so you can easily pack them in the jars. To blanch the onions bring a pot of water to a full boil and place the sliced onions in for about 30 seconds. Immediatly place the onions in a bowl of ice water to stop the cooking process. This softens the onions a little, but still leaves them with a satisfying crunch and texture. The firmness stays through the canning process, so you don’t end up with soft limp onions.
Pickled Red Onions
3 pounds red onions, peeled, halved and sliced
3 1/2 cups white vinegar
1/2 cup red wine vinegar
1 cups sugar
1 cinnamon stick
10 whole cloves
2 bay leafs
2 whole star aniseed
1) Blanch the red onions for about 30 seconds.
2) In medium saucepan combine vinegar, sugar, cinnamon stick, cloves, bay leaf, and whole star aniseed, bring to a low simmer stirring until sugar dissolves.
3) Pack onions into prepared clean canning jars. Carefully pour hot vinegar mixture into jars over onions. Use chopstick to release any air bubbles.
4) Process in water bath for 10 minutes.