Preserves of the onion variety really get me excited. They are super tasty and are good on pretty much anything. Might I remind you of the infamous black onion relish? (ps if you haven’t made it yet, you should really get on it — it’s pretty flippin’ awesome) Accompanied by some homemade ricotta cheese on some toasted bread, it’s absolutely divine!
So one of my favorite ways to preserve onions is a simple quick pickle. A little vinegar, a touch of sugar, some Dijon mustard, and I’m practically eating them out of the jar. So I figured why not make some shelf stable vinegared onions so I’ve always got some on hand?
I started with the basic idea of a quick pickled onion and basically expanded it into something new, interesting, and flat out delicious. Plus they are probably the cutest preserves I’ve made to date. Who doesn’t love a jar of pink pickled goodness, am I right?! Plus I got to use my herbed vinegar –remember that Thrifty Tip?
I totally cannot wait to crack these open at my next dinner party. Alongside some deviled eggs and some cured meat…fab!
Get on it, like now.
- 3 lbs Red Onions
- 4 C. Herb Vinegar (Red Wine works well too)
- 1 Garlic Clove
- 3 Tbsp Yellow Mustard Seed
- Peel and slice onions 1/4 inch thick. Separate into rings and set aside in a bowl.
- Bring the vinegar and garlic to a boil. Reduce heat and simmer for 5 minutes.
- Add the onions to the hot vinegar, let simmer covered for 5 minutes.
- While the onions soften, place 1 Tbsp mustard seed each in hot jars.
- Pack hot onions into jars and fill with vinegar leaving a 1/2 inch headspace and process for 15 minutes.