As fall turned to winter, my canner gathered dust while life carried on and my attention went to other activities – holidays, travel, moving, work. But as winter turned to spring, I started getting the itch to can again. It felt like I had so long to wait until it was canning season again.
I was counting the days until the release of Food in Jars, written by my favoring canning blog of the same name. In June,I went to the book signing at Omivore Books in San Francisco and got to meet the author, Marisa. She brought a jar of pickled onions, something I’d been thinking of trying, along with brie cheese and french bread. I took a bite and almost swooned. These sweet and sour pickles are a perfect complement to creamy cheese.
I went home and made a batch for myself, using Marisa’s beautiful cookbook. It was fun canning something that wasn’t jam – and helped tide me over until jamming season.
These pickles come together so easily. Cook the onions for a few minutes and drain, boil the brine, pack the onions in jars, pour in the brine, process the jars, and you’re done! Chopping the onions is probably the most labor intensive part.
Food in Jars author Marisa posted a delicious looking sandwich with them on her blog. I’ve tossed these onions in salad, put them on a cheese plate, had them on veggie burgers, and sprinkled them on flatbread (recipe to come). I’m sure I’ll find several more uses for them.
You can find the recipe for these tasty little gems over at Food in Jars.