HOW TO MAKE PICKLED GARLIC RECIPES

Name: Pickled Red Onions
Prep time: 10 min
Total time: 10 min
Yield: 8 servings.
Ingredients: 3/4 cup water; 2/3 cup white wine or cider vinegar; 2 teaspoons sugar; 1 teaspoon kosher salt; 1 medium red onion, thinly sliced; Optional: fresh rosemary, thyme or dill sprigs, whole black peppercorns, small dried chili or garlic clove

PICKLED RED ONIONS RECIPE: HOW TO MAKE IT

Pickled Red Onions Recipe: How to Make It image

Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. —James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 6

Ingredients

3/4 cup water
2/3 cup white wine or cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
1 medium red onion, thinly sliced
Optional: fresh rosemary, thyme or dill sprigs, whole black peppercorns, small dried chili or garlic clove

Steps:

In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.

Nutrition Facts : Calories 8 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 121mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 0 protein. Diabetic Exchanges Free food.

PICKLED SWEET PEPPERS RECIPE: HOW TO MAKE IT

Pickled Sweet Peppers Recipe: How to Make It image

I love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. —Edna Clemens, West Branch, Michigan

Provided by Taste of Home

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 5 pints.

Number Of Ingredients 9

Ingredients

5 large sweet red peppers
8 banana peppers (about 1 pound)
1 medium onion, thinly sliced
8 garlic cloves, peeled
4 teaspoons canola oil
2-1/2 cups water
2-1/2 cups white vinegar
1-1/4 cups sugar
2 teaspoons canning salt

Steps:

Cut red and banana peppers into strips, discarding seeds. Pack peppers into 5 hot 1-pint jars to within 1/2 in. of the top. Divide the onion, garlic and oil among jars., In a large saucepan, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 13 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 15mg sodium, CarbohydrateContent 3g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 0 protein. Diabetic Exchanges 1 Free food.

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