Onions. Often overlooked but an important component of many recipes, there are so many possibilities with the onion. Because there are so many possibilities with onions, I didn’t know where to start. I found all kinds of pickled onion recipes, but they were all pretty straight-forward. You know, onions, vinegar, salt. The usual pickle ingredients. If I had little boiler onions, I might have tried a simple recipe. But I had these:
I’ve had them in storage since the start of the winter, but they’re local so I was excited to can them. I couldn’t just straight-up vinegar these onions though so I decided to adjust the seasonings in a basic canned onion recipe and came up with this:
Jerked Pickled Onions
3 cups local onions from the Farmers’ Market, cut. (I quartered mine, but Julienned would be nice.)
One giant clove or several small cloves of garlic from Providence Farms, sliced.
1/4 c. salt
12 allspice berries
2 dried chilis from last year’s summer market
2 knobs of ginger
6 sprigs of thyme
2 c. distilled white vinegar
1/2 c. sugar
1 tsp. molasses
- Sprinkle the onions with salt. Let them rest while you prepare the brine.
- Add spices, sugar and vinegar (but not molasses) to a saucepan and bring to a boil.
Boil the mixture for ten minutes.
Stir a teaspoon of molasses into the boiling brine.
Shake the salt off the onions, but don’t rinse them.
Pack onions into hot jars.
Fill jars with brine leaving head space.
I added the spices to the jars because I like the way they look and because I’m hoping the flavors will intensify as they age but you could strain them out or boil them in a cheesecloth.
Process in a boiling-water bath for five minutes.
I made this batch mild because I want to make sure they’re edible before I tweak the recipe. For a hotter, more authentic Jamaican Jerk flavor, I would use scotch bonnet or habañero peppers.
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