Did you have a nice weekend? Mine took a turn for the crazy right near the end. I spent Friday and Saturday at a friend's in Lodi, where we did an insane amount of canning- pickled red onions, marinara, spicy red pepper spread and dilly beans. Supervised by Miss Mija, tiny dog extraordinaire:
My feet ached intensely by Saturday night from standing all day, thank goodness we were able to drink a lot of wine to dull the pain. Sunday, I thought I had a little bit of time to laze about before attending a dinner party in the eve, but that plan was shot to hell when a crazy drug addict tried to break into my cottage- in the middle of the day, WHILE I WAS HOME. When I confronted her, she tried to tell me her cousin lived here...what the hell? I ended up calling the police, they came out and took a report and they think they might know who the perp is. Luckily, the dinner party was fun and took my mind off of things. Funny enough, I wasn't scared by the burglary incident, I was MAD though!
Anyhow, while in Lodi, my friend Cate and I made several jars of pickled red onions. They came out terrific and since you can eat them right away, I did! (I've had a hankering for pickled onions ever since Mr.S. and I stopped at a nearby Mexican restaurant and they threw a few on my carnitas.
Pickled Red Onions (adapted from "Put 'Em Up!" by Sherri Brooks Vinton)
6 lbs. small red onions
6 cups distilled white vinegar
3 cups water
9 tablespoons sugar
3 tablespoons salt
1. Sliced onions. We used a food processor.
2. In a large non-reactive bowl- mix together: vinegar, water, sugar and salt. Make sure the sugar and salt dissolves thoroughly.
3. Add the sliced onions and stir well so that everything's coated.
4. Let it sit for about an hour. Once the onions get wilty, you can go ahead and put them in jars.
5. We were able to make 11 half-pint jars and 2 pint jars. Refrigerate, will stay good for at least a month.
6. Be sure to keep the leftover extra pickling juice- you can use it when making vinaigrette for your salad.