Sunday, March 14, 2010

Jams And Jars: Pickled Red Onions

This is the first of what I hope will be many 'Jams And Jars' posts on Plum Tart. Last year I tried my hand at a few preserves, including a variety of pestos (basil, parsley, sundried tomato) and jams (Meyer lemon marmalade, strawberry, strawberry-rhubarb), and this year I want to do much more. Chutneys, pickles, compotes, sauces, you name it.

With the St. Lawrence Market -- and its weekly farmer's market on Saturdays -- a stone's throw from my door, I have the best of local fruits and veg to pick from. And there's really nothing better than crunchy homemade dill pickles beside a grilled cheese sandwich, marinara sauce with summer-fresh tomatoes served over pasta in the dead of winter, toast and jam made with Ontario berries. Although I didn't blog about it, I made my own mayonnaise -- actually lemon aioli -- recently and it was fantastic. Miracle Whip, I'm through with you.

So to kick things off: pickled red onions. These have to be the easiest preserves I've ever made as they take no time to cook. The hardest part is slicing the onions. Once that's done, you simmer them with white wine, honey, lemon juice, sugar, and salt for about 10 minutes til softened and that's all she wrote.

This recipe is from Fresh with Anna Olson, part of her Fiddlehead Salad, but the onions can be used for all sorts of things -- as a burger or sandwich condiment, over chicken or fish, or in any variety of other salads.

Pickled Red Onions
Makes 4 cups

4 cups sliced red onions
1/3 cup sugar
1/3 cup honey
1 cup dry white wine
1/4 cup lemon juice
1 tsp salt

Simmer all the ingredients, uncovered, over medium heat until the onions are tender and the liquid has evaporated, about 10 minutes. These can be refrigerated for up to six weeks.

Source: Fresh with Anna Olson, Anna Olson, Whitecap, 2009

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