Crisp Pickled Silver Skin Onions Food

PICKLED ONIONS

Steps:

• Place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool. Once cool, trim roots and tops and peel. Sprinkle the salt over the peeled onions, stir and leave overnight.
• Next day rinse the onions well and dry with kitchen towel. Place the vinegar and honey into a large pan and gently heat just to dissolve the honey into the vinegar, but do not boil.
• Pack the onions into clean, sterilized jars. Pour over the hot vinegar mixture to fill the jars, and check there are no air pockets. Seal the jars and leave to cool. The onions will be ready to eat after about 1 month or better if kept for 2. Once opened store in the fridge.

CRISP PICKLED SILVER SKIN ONIONS

Steps:

• In a large pot, add onions, cover with boiling water and let cool.
• Peel and discard skins and water.
• Rinse onions and return to pot.
• Sprinkle onions with pickling salt.
• Cover onions again with boiling water and let stand for 24 hours.
• Drain and reserve salted water.
• Rinse onions with cold water and return to cooking pot.
• In a separate pot, bring reserved salted water to a boil.
• Pour over onions.
• Repeat this same process for another 2 full days.
• At the beginning of the 4th day, drain and discard water.
• Rinse onions thoroughly.
• In a cooking pot, add sugar, vinegar and spices that are wrapped in a cheese cloth and bring to boil; boil for 2 minutes.
• Pour this liquid over the onions.
• Cover and let sit for 24 hours.
• Drain off liquid, save and reheat.
• Pour this liquid over the onions again.
• Repeat this process for a total of 3 days, which is now the 6th day.
• On the 7th day, which is the last day, drain and reserve the liquid.
• Wash onions thoroughly.
• Reheat the reserved liquid.
• Prepare and sterilize jars.
• Fill jars with onions and pour the hot liquid over the onions in the jars to within 1/4 inch of the top.
• Wipe tops of rims very clean.
• Place prepared lids on top and screw on screw lids just finger tight.
• Place jars in a hot bath in a canner and boil for 5 minutes.
• Remove from bath and place on a towel.
• Cover with another towel to cool.
• Jars are sealed when the tops"pop" and are concave, (turned down.).
• Wipe jars clean, lable and store in a cool, dry place.

PICKLED MAUI ONIONS

Steps:

• Mix Water, Vinegar, Sugar and Salt in a sauce pan.
• Bring to a boil until the dry goods dissolve.
• While the solution is coming to a boil, cut onion in half.
• Cut each half in half.
• Cut each quarter into 2 or 3 pieces.
• Seed and cut Jalapeño into strips.
• Alternately layer Onions and Jalapeños in a 1 QT pickling jar.
• Add solution and seal tightly.
• Let stand for 24 hours.
• Refrigerate for 2-3 days.

GRILLED BABY ONIONS

Steps:

• In a large glass bowl, mix/whisk all the marinade together until well combined (or process in a processor).
• Pour the marinade in a large resealable plastic bag.
• Add in the peeled onions.
• Seal bag and marinade at room temperature for about 1 hour (turning the bag occasionally to coat the onions in marinade).
• Meanwhile soak the wooden skewers in cool water while the onions are marinating.
• Preheat grill to 400°F.
• Remove the onions from marinade and thread about 3-4 onions per skewer (depending on the size of your onions).
• Place the onions on the grill and turn every minute to prevent them from burning (cook the onions for about 5-7 minutes).