PICKLED GRAPE RECIPE RECIPES

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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

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 PEPPERS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Pickled Peppers Recipe: How to Make It - Taste of Home image

Making your own pickled peppers is so easy and you will never have to buy store-bought peppers ever again. They are so delicious.—Ball brand and Kerr brand home canning products

Provided by Taste of Home

Categories     Side Dishes    Snacks

Total Time 45 minutes

Prep Time 35 minutes

Cook Time 10 minutes

Yield about 8 pints.

Number Of Ingredients 6

4 quarts long red, green or yellow peppers (Hungarian, Banana, etc.)
1-1/2 cups canning salt
4 quarts plus 2 cups water, divided
10 cups white vinegar
1/4 cup sugar
2 garlic cloves, peeled

Steps:

  • Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 9 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 2656mg sodium, CarbohydrateContent 2g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

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