Vinegared Red Onions

These beautiful jars of onions would make a great Mother’s Day gift!

Note: This is republished from last year. I discovered a jar that was hiding in my pantry and was so excited! I have a ton of onions from my winter CSA boxes so I think I’ll make some more of these in anticipation of fresh spring salad greens.

One of my favorite salads at Schuler Books (a local bookstore / cafe’) is the Mediterranean, and I recognized when I saw this recipe that the red onions are indeed vinegared. So I thought hey – why not stock up on my own, so I can make yummy salads at home with all the lettuce I’ll be getting in my CSA when it starts again?

From the Ball Blue Book of Preserving.

The recipe:

3 pounds red onions, 1 clove garlic, 4 cups red wine vinegar. Peel onions and slice to about 1/4 inch thick, separating the slices into rings. Put the vinegar and garlic in a pan; bring to a boil; simmer for 5 minutes; add the onions, cover, and simmer another 5 minutes. Pack into prepared half-pint jars and ladle the liquid into each, leaving 1/4 inch headspace. Remove any air bubbles, put on the lids and caps, and process for 10 minutes in a boiling-water canner.

The verdict:

They smell awesome when you’re making them, and look beautiful. Best of all, they are delicious – just as good as the ones I get with my salad in restaurants.

This post shared at Monday Mania

Related posts:

1. Hot Pepper Jelly
2. Bruschetta Preserve
3. Basic Tomato Sauce

Read more at The Local Cook