Pickled Onions~ New Orleans Style Recipe
Yield: 6 PintsRecipe by luhu.jp
Ingredients:
3 lbs: TINY YELLOW ONIONS, (UP TO 1
INCH IN DIAMETER),
1 gallon: COOL WATER,
1/4 cup: SALT,
2 tbsp: CRUSHED RED PEPPER,
2 tsp: SWEET BASIL,
6 small: BAY LEAVES,
1 quart: DISTILLED WHITE VINEGAR,
1 cup: WATER,
2 tbsp: LIQUID CRAB BOIL,
2: dr RED FOOD COLORING, OPTIONAL
Directions:
PEEL THE ONIONS AND PLACE IN A GLASS OR PLASTIC CONTAINER - NOT
METAL!!! MIX THE WATER AND SALT, POUR OVER THE ONIONS AND LET SOAK
OVERNIGHT. THE NEXT DAY, TAKE CLEAN CANNING JARS AND SPRINKLE SOME OF
THE RED PEPPER, BASIL AND ONE BAYLEAF ON THE BOTTOM. PACK THE ONIONS
TO THE 1/3 LEVEL, THEN REPEAT IN LAYERS TILL FULL. WHEN ALL JARS ARE
PACKED, MIX THE VINEGAR, WATER, CRAB BOIL AND FOOD COLORING (IF
DESIRED) AND POUR OVER ONIONS. CAP THE JARS AND REFRIGERATE FOR AT
LEAST ONE WEEK BEFORE USING. IF YOU INCREASE THE AMOUNT YOURRE
MAKING, JUST MAINTAIN A 3:1 RATION VINEGAR TO WATER. FANTASTIC WITH
RED BEANS AND RICE!!!!
Source from luhu.jp
METAL!!! MIX THE WATER AND SALT, POUR OVER THE ONIONS AND LET SOAK
OVERNIGHT. THE NEXT DAY, TAKE CLEAN CANNING JARS AND SPRINKLE SOME OF
THE RED PEPPER, BASIL AND ONE BAYLEAF ON THE BOTTOM. PACK THE ONIONS
TO THE 1/3 LEVEL, THEN REPEAT IN LAYERS TILL FULL. WHEN ALL JARS ARE
PACKED, MIX THE VINEGAR, WATER, CRAB BOIL AND FOOD COLORING (IF
DESIRED) AND POUR OVER ONIONS. CAP THE JARS AND REFRIGERATE FOR AT
LEAST ONE WEEK BEFORE USING. IF YOU INCREASE THE AMOUNT YOURRE
MAKING, JUST MAINTAIN A 3:1 RATION VINEGAR TO WATER. FANTASTIC WITH
RED BEANS AND RICE!!!!
Source from luhu.jp