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April 22, 2018

Pickled Onions and a Ball® Give-away – inspiration to preserve!

Posted on July 13, 2016 by in vegetables

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pickled onions

Pickled onions in a big jar is quintessential fish and chips shop food.

Whenever I visit our local fish and chips store on a Friday night when I am too busy to cook, I see these big old glass jars with pickled onions. My gran also had pickled onions on her pantry shelves, except hers were bottled in authentic Ball® jars. A good couple of years later and I am pickling onions in authentic Ball® jars.

pickled onions


I am sure you all think like me, that preserving fruit and vegetables is a mission. Well, it is not and the clever people at Ball® launched a #preservingtastes campaign to show people like you and me just how easy it is to preserve the freshness of fruit and vegetables. If you visit the recipe section on their site, there are so many recipes to choose from, but I like having a few bottles of pickled onions on my shelve. It is delicious on a simple toasted cheese, in salads and brightens any brown stew. Once you have peeled the onions and soaked them, making these onions literally took me under half an hour and after a day or so, they are ready to eat.

Pickled Onions

Pickled Onions

Makes about 7 (16oz) jars

Easy

Preserving Method:

Waterbath Preserving

You Will Need:

1 liter pearl onions, peeled – I used baby onions

250 ml salt

500 ml granulated sugar

60 ml mustard seed

2 ml prepared horseradish

2 l vinegar (white or cider)

7 small hot red peppers

7 bay leaves

Ball® Glass preserving jars, lids, bands

Pickled Onions

Directions:

SPRINKLE onions with salt; add cold water to cover. Let stand 12 to 18 hours. Drain; rinse and drain thoroughly.

PREPARE waterbath preserving pot. Wash jars, lids and bands in hot, soapy water. Heat jars in simmering water until ready to use. Do not boil. Set lids and bands aside.

COMBINE sugar, mustard seed, horseradish and vinegar in a large saucepan. Simmer 15 minutes.
PACK onions into hot jars, leaving 1/2 inch (13mm) head space.

CUT two small slits in hot red peppers. Add 1/2 pepper and 1/2 bay leaf to each half pint jar. Add 1 pepper and 1 bay leaf to each pint jar.

LADLE hot liquid over onions, leaving 1/2 inch (13mm) head space. Remove air bubbles. Center lids on jars. Screw on bands to fingertip-tight.

PROCESS half pints and pints for 10 minutes in boiling water canner, ensuring jars are covered with water and adjusting for altitude.

To win a Ball® Hamper, visit their Facebook page: Share this post on Facebook (Follow and tag My Easy Cooking) or Twitter (Follow and tag @ninatimm). Leave a comment below and tell me what you would love to preserve in Ball® jars.  Ball® jars can be found at selected Pick n Pay Stores, Spar stores, Takealot or order online from Yuppiechef. Find more retailers here.

Pickled Onions

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2 Responses to “Pickled Onions and a Ball® Give-away – inspiration to preserve!”

  1. Fiona Hudson 15 July 2016 at 1:11 pm #

    Would love to preserve guavas, Yummm!!!

  2. Salomé Jansen 16 July 2016 at 10:01 pm #

    Geniet jou blad baie. Veral die gepaardgaande humor!


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