Ingredients with Measurements:
- 2 large red onions, thinly sliced
- 1 cup balsamic vinegar
- 1/2 cup apple cider vinegar
- 1/4 cup honey
- 1 tablespoon kosher salt
- 1 teaspoon black peppercorns
- 2 bay leaves
Special equipment needed:
- 2 pint-sized mason jars with lids
Step-by-step instructions:
1. In a medium saucepan, combine the balsamic vinegar, apple cider vinegar, honey, kosher salt, black peppercorns, and bay leaves. Bring to a boil over medium-high heat, stirring occasionally.
2. Add the sliced onions to the pot and stir to coat them in the vinegar mixture. Reduce the heat to low and simmer for 10-15 minutes, or until the onions are tender.
3. Remove the pot from the heat and let the onions cool to room temperature.
4. Meanwhile, sterilize two pint-sized mason jars and their lids by boiling them in a large pot of water for 10 minutes. Remove them from the water and let them dry completely.
5. Once the onions have cooled, use a slotted spoon to transfer them to the sterilized jars, dividing them evenly between the two jars.
6. Pour the remaining vinegar mixture over the onions, filling the jars to the top. Use a spoon to remove any air bubbles and ensure the onions are fully submerged in the liquid.
7. Seal the jars tightly with their lids and let them sit at room temperature for at least 24 hours before refrigerating.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Low heat
Serving size:
2 pint-sized jars
Nutritional information:
Calories: 50
Fat: 0g
Carbohydrates: 12g
Protein: 1g
Sodium: 590mg
Sugar: 10g
Substitutions for ingredients:
- White onions can be used instead of red onions
- Maple syrup can be used instead of honey
- White wine vinegar can be used instead of apple cider vinegar
Variations:
- Add sliced garlic or red pepper flakes for extra flavor
- Use different types of vinegar, such as rice vinegar or sherry vinegar
- Add fresh herbs like thyme or rosemary
Tips and tricks:
- Use a mandoline slicer to get thin, even slices of onion
- Make sure the jars are completely dry before filling them with the pickles to prevent mold growth
- These pickles will keep in the refrigerator for up to 2 months
Storage instructions:
Store the pickles in the refrigerator for up to 2 months.
Reheating instructions:
These pickles are served cold and do not need to be reheated.
Presentation ideas:
Serve the pickles on a charcuterie board or as a topping for sandwiches or burgers.
Garnishes:
Garnish with fresh herbs like parsley or chives.
Pairings:
These pickles pair well with grilled meats, cheese boards, and salads.
Suggested side dishes:
Serve these pickles alongside grilled vegetables or a simple green salad.
Troubleshooting advice:
If the pickles are too sour, add a little more honey to the vinegar mixture next time.
Food safety advice:
Make sure to sterilize the jars and lids before filling them with the pickles to prevent bacterial growth.
Food history:
Pickling has been used as a method of preserving food for centuries, dating back to ancient civilizations like the Mesopotamians and Egyptians.
Flavor profiles:
These pickles have a tangy and slightly sweet flavor from the balsamic vinegar and honey.
Serving suggestions:
Serve these pickles as a condiment for sandwiches, burgers, or grilled meats.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A