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March CanJam Entry: Pickled Onion Spears

March 20, 2010

So I totally missed out on the February CanJam because one, if not all three of us, were sick nearly the entire month. Canning just didn’t happen.

BUT, March’s challenge is alliums, and I have GIANT green onions out in the garden that are begging for some vinegar and hot peppers. So here’s the low-down on:

Hot Pickled Onion Spears

Approx. 3 huge, overgrown green onions from your garden (about 2 lbs)

1 cup White Vinegar

1/2 cup balsamic vinegar

1/2 cup apple cider vinegar

2 tbsp Sugar

1/2 cup salt

water

3 Dry red chiles, split ( I use 1 per jar)

1 tbsp Pepper corns

Approx 6 Garlic Cloves, optional

Trim most of the green off the onions. (This can be used in salads, cooking etc.) Slice remaining white onion into 3-4″ long, 1/2″ wide spears. Place in a bowl cover with water and add salt. Keep in a cool place for 1-2 days. After 1-2 days, remove from salt/water mixture, rinse with cold water and dry with a clean cloth.

Arrange onions spears, chiles, garlic and pepper corns in sterilized jars. Put vinegars and sugar in a non-reactive pot and bring to a boil. Let simmer for a minute or two. Remove from heat and allow to cool for 5-10 minutes. Pour vinegar/sugar mixture into filled jars and remove any air pockets. Seal with sterilized lids and bands.

At this point, you could opt to not use a water bath, and the onions should keep for 6 months up to a year. Or the other option is to use a water bath (my preference) and these spicy munchies should be shelf stable. If you use a water bath, process for 10-20 minutes then remove jars and let cool. Either way, let the jars sit for 4-6 weeks before you pop one open.

I made these last year and I loved to put them on salads. The little bits of garlic are super yummy, too!

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