Pickled Garlic Scapes (refrigerator only)
* A Beginners Guide to Onions
~ Different types of onions and their uses.
~ Different types of onions and their uses.
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Garlic Onions
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Red Onions with Honey
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Vinegar-ed Onions by Ball®
3 lbs onions
4 cups Red wine vinegar (use vinegar of your choice 5% acidity)
1 clove Garlic
Ball Pickle Crisp (optional)
Peel Onions. Slice onions ¼-inch thick; separate slices into rings.
Vinegar-ed Onions by Ball®
3 lbs onions
4 cups Red wine vinegar (use vinegar of your choice 5% acidity)
1 clove Garlic
Ball Pickle Crisp (optional)
Peel Onions. Slice onions ¼-inch thick; separate slices into rings.
Bring vinegar and garlic to a boil; reduce heat and simmer for 5 minutes.
Add onion rings to vinegar. Simmer, covered for 5 minutes. Discard Garlic. Pack hot onions into hot jars, leaving ½ inch head-space. Add Pickle crisp to each Jar, if desired. Ladle hot pickling liquid over onions, leaving ½-inch head-space. Remove air bubbles; add more brine if needed. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Broiled Pickled Onions
Onion Pickles
Onion Pickles
❧❧❧❧❧❧❧❧❧❧❧❧
CANNED ONIONS
Canning Onions (but Not Garlic): Onions are low acid foods with a pH of 5.3 to 5.85. Thus, if they are to be canned, they must be pressure canned for safety. This tested recipe is specific for onions of 1-inch diameter or less. There is no scientifically tested process for canning garlic; disregard information to the contrary on the internet.
- Wash and peel onions.
- Slice or dice the onions.
- Cover with boiling water, bring to a boil and boil for 5 minutes.
- Pack onions into hot jars, leaving 1-inch headspace.
- Add ½ teaspoon salt to pints or 1 teaspoon to quarts, if desired.
- Fill jar to within 1 inch from top with boiling water.
- Remove air bubbles leaving 1-inch headspace. Wipe jar rims and adjust lids to fingertip tight.
- Process pints or quarts in a pressure canner for 40 minutes. At altitudes of 0 to 2,000 feet, process jars at 11 pounds pressure in a dial gauge canner; in a weighted gauge canner, process jars at 10 pounds pressure at altitudes of 0 to 1,000 feet and at 15 pounds pressure for altitudes above 1,000 feet.
-
Canning Onions (but Not Garlic): Onions are low acid foods with a pH of 5.3 to 5.85. Thus, if they are to be canned, they must be pressure canned for safety. This tested recipe is specific for onions of 1-inch diameter or less. There is no scientifically tested process for canning garlic; disregard information to the contrary on the internet.
- Wash and peel onions.
- Slice or dice the onions.
- Cover with boiling water, bring to a boil and boil for 5 minutes.
- Pack onions into hot jars, leaving 1-inch headspace.
- Add ½ teaspoon salt to pints or 1 teaspoon to quarts, if desired.
- Fill jar to within 1 inch from top with boiling water.
- Remove air bubbles leaving 1-inch headspace. Wipe jar rims and adjust lids to fingertip tight.
- Process pints or quarts in a pressure canner for 40 minutes. At altitudes of 0 to 2,000 feet, process jars at 11 pounds pressure in a dial gauge canner; in a weighted gauge canner, process jars at 10 pounds pressure at altitudes of 0 to 1,000 feet and at 15 pounds pressure for altitudes above 1,000 feet.
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Sweet Onion Rings adapted from Heinz
8 cups sliced onions (about 3 pounds)
Boiling water
1 cup Heinz Distilled White or Malt Vinegar
1 cup granulated sugar
2 teaspoons salt
1/2 teaspoon mustard seed
Cook onions in boiling water 4 minutes; drain.
Combine vinegar and remaining ingredients in large saucepan; bring to boil.
Add onions; simmer 4 minutes.
Continue simmering while quickly packing one clean, hot jar at a time.
Fill to within 1/2 inch of top making sure vinegar solution covers onions.
Cap each jar at once.
Process 10 minutes in boiling-water bath.
Makes 2-3 pints
❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Garlic Scapes
Enjoy these pickled scapes atop a salad, in hummus, or as an addition to your relish tray straight out of the jar.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 1 pint jar
INGREDIENTS
1 bunch garlic scapes (approximately what you can wrap two hands around, shoots aligned)
1 cup vinegar (white vinegar or cider vinegar is fine, as long as the acidity is 5 percent)
1 cup water
2 tablespoons canning & pickling salt
1 tablespoon pickling spice mix
2 cloves garlic, split
INSTRUCTIONS
Trim the ends of the scapes, both the blossom end and the straighter end near the original cut, and cut them into lengths that will fit in your jar. Prepare a small boiling water bath and a single pint jar and lid. Once the jar is sanitized, place the pickling spice mix in the jar. Pack the trimmed scapes and garlic into the jar.
Combine the vinegar, water and pickling salt in a pot and bring to a boil. Slowly pour the hot brine over the garlic scapes, leaving 1/2 inch headspace. Once the jar is full, tap the jar lightly to dislodge any air bubbles. Check the headspace again and add more brine if necessary.
Wipe the rim, apply the lid and ring, and refrigerate.
NOTES
All the parts of the scape can be used, even the blossom section for pickling, however, because scapes are naturally curly they can be difficult to wrangle into a jar, so I trim the lower section, which is the straightest part of the scape for pickling. I chop up the remainder curly sections and use those for stir fry.
❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Garlic Scapes
Enjoy these pickled scapes atop a salad, in hummus, or as an addition to your relish tray straight out of the jar.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 1 pint jar
INGREDIENTS
1 bunch garlic scapes (approximately what you can wrap two hands around, shoots aligned)
1 cup vinegar (white vinegar or cider vinegar is fine, as long as the acidity is 5 percent)
1 cup water
2 tablespoons canning & pickling salt
1 tablespoon pickling spice mix
2 cloves garlic, split
INSTRUCTIONS
Trim the ends of the scapes, both the blossom end and the straighter end near the original cut, and cut them into lengths that will fit in your jar. Prepare a small boiling water bath and a single pint jar and lid. Once the jar is sanitized, place the pickling spice mix in the jar. Pack the trimmed scapes and garlic into the jar.
Wipe the rim, apply the lid and ring, and refrigerate.
NOTES
All the parts of the scape can be used, even the blossom section for pickling, however, because scapes are naturally curly they can be difficult to wrangle into a jar, so I trim the lower section, which is the straightest part of the scape for pickling. I chop up the remainder curly sections and use those for stir fry.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.