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Sweet Pickled Onion Rings

July 2, 2010

Or, more success from Monday!

Last year when I made bread and butter pickles, I layered some onion slices in among the cucumbers.  Yum.  Delicious.  I do like those sweet pickled onions.  This year, the canning bug bit me hard.  Since my cucumbers aren’t ready I gave in and bought a bag of local storage onions.

Oh, well, what can you do?  Make pickles, of course.

The golden color comes from turmeric added to the vinegar mixture–and from the apple cider vinegar.  Interesting, the mixture is all vinegar–no water added.  I guess the 2:1 ratio of vinegar to sugar makes the water unnecessary.  My garlic dills and even my bread & butter pickles had some water in the vinegar.

I did boiling water bath can these pickles.  And I’m glad I did.  No botulism worries for me!  I heard the telltale ping! ping! ping! ping!  Of each jar within an hour of them coming out of the bath.

When I pop open a jar, I’ll be sure to report on taste.

Recipe from: The Complete Book of Pickling by Jennifer MacKenzie.
modification: added 1 tsp dill seeds

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2 Comments leave one →
  1. August 22, 2011 12:43 pm

    Hi there! You may not remember me but we went to Oxford together. I just wanted to say that I wish you were still writing here because it’s one of my favorite blogs… and I follows a LOT of them.

    • August 24, 2011 9:02 am

      Hi, Karen! I do remember you. Thanks for the compliment. I read a lot of food blogs, too, and it’s nice to know that someone likes mine! (liked?) Anyway, I’m really appreciative because I’ve been considering starting it up again.

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