Sweet Onions In Salt Brine Food

ENGLISH PICKLED ONIONS (PUB STYLE)

Steps:

• To more easily peel the onions: Trim the ends off of each onion and place them in a heat-proof bowl. Pour boiling water over them and let them sit for a minute. Then drain, rinse with cold water and remove the peels. Place the peeled onions in a bowl, sprinkle with the salt and toss to distribute the salt. Cover with a towel or loosely with plastic wrap and let them sit at room temp overnight. Don't let them sit longer than 14 hours or so or the amount of "crunch" will be compromised. Rinse well and drain thoroughly.
• To make the brine: Place all remaining ingredients in a medium saucepan and bring to a boil until the sugar is dissolved.
• While the brine is simmering, pack the onions into sterilized mason/Kilner jars (plan on using either 4 pint sized jars or 2 quart sized jars). Pour the hot brine over the onions (I pour it through a sieve to collect the spices) and then distribute the spices among the jars. Stick a butter knife or other long object down into the jars to ensure there are no air bubbles. Wipe the jar rims down with a clean, damp cloth. Place the canning lids on the jars (or rubber rings if using) and screw/snap shut while hot to create a vacuum seal. Let the onions cool and then place them somewhere at room temp to mature for at least 3-4 weeks before eating, preferably 6-8 weeks for best flavor. Once opened store them in the fridge where they will keep for 3+ months.
• If canning the onions via boiling water bath for long-term storage (note: they will lost much of their crunchiness): Pack the jars as described above and wipe the rims. Stick a butter knife or other long object down into the jars to ensure there are no air bubbles. Place the lids on the jars and screw them on. Process them in a boiling water bath canner. For pint-sized jars in altitudes up to 1000 ft, process for 10 minutes (see chart in blog post for higher altitudes).Remove the jars from the canner and let them sit undisturbed for 24 hours. Check to make sure the lids are airtight. Then store them in a cool, dark place where they will keep for up to a year. Once opened store them in the fridge where they will keep for 3+ months.

EASY LACTO-FERMENTED ONION RECIPE

Steps:

• Peel onions and remove the ends.
• Put mixing bowl on kitchen scale and zero it out.
• Slice onions thinly and move to the mixing bowl. Using a mandolin will help create uniformly thin slices.
• Note measurement of sliced onions in mixing bowl. It should be around 1.5lbs. If you have more than this, remove the extra. You can use the rest in dinner, a salad or refrigerate/freeze for future use.
• Add salt (approximately 8g or 1.5 tsp) and mix well.
• Move onions to jar, pressing down as you go along. Make sure your jar is clean and you don't fill past the shoulder. Onions tend to create plenty of juice so making the cut off the shoulder or a little below is pretty wise!
• Let ferment for one week at room temperature, and one week in the fridge. This is a ferment you will want to put on something to catch excess liquid just in case it leaks!
• Enjoy!!!

SMOKED SALMON WITH SWEET ONIONS

Steps:

• In a shallow glass dish (or zip lock bag) combine the sugar, salt, pepper, bay leaves, and wine.
• Stir to dissolve the sugar and salt.
• Place the salmon fillet in the solution; cover and refrigerate for at least 2 hours, preferably overnight.
• Remove and blot the marinade from the salmon.
• Place the Alder wood chips in the base of the smoker and position the drip pan and rack.
• Line the drip pan with aluminum foil and pour about 1/3 cup of the marinade into the drip pan.
• Lay the fillet on the smoker rack, skin side down, and cover with several layers of the sliced sweet onions, placing potatoes and peppers around the salmon.
• Cover and smoke in the usual fashion for 15 - 18 minutes.
• Transfer the fish and sliced onions carefully with a spatula to a serving platter.
• Garnish with the parsley and lemon wedges.
• Serve with your favorite dill sauce (my favorite Recipe #102047).