Sour onions go very well with sautéed pork and poultry. They also complement vegetables and potatoes. Consider using sour onions instead of onion mustard for the Alpine hot dogs.
Makes 2 jars (12 fl oz each) • Shelf life: About 1 year
Prep: 25 minutes + 1 hour resting time
Ingredients for Sour Onions Recipe
21⁄4lb (1kg) red or white onions
3 celery ribs
2–4 mild chili peppers
3 tablespoons salt
3½oz (100g) fresh ginger
2/3 cup apple cider vinegar
7oz (200g) baby gherkin pickles or cornichons
1 cup sugar
1 tablespoon mustard seeds
½ teaspoon fennel seeds
freshly ground salt and pepper
How to make sour onions
1 Peel the onions and slice into thin rings. Cut the celery in half lengthwise and then chop into small slices. Cut the chili peppers in half, remove the seeds, and dice finely. Add the onions, celery, and chili peppers in a bowl along with the salt. Mash like you would sauerkraut and let stand one hour.
2 In the meantime, peel the ginger and slice into thin pieces against the fibers. Using a food processor, puree it with the apple cider vinegar. Dice the baby gherkins finely.
3 Rinse the salted vegetables in a colander under cold water and squeeze out the moisture using a clean kitchen towel. Add the prepared ingredients as well as the mustard and fennel seeds to a small pot. Bring to a boil and simmer covered over low heat for 15 minutes. Add salt and pepper to taste. Fill the jars with the hot mixture and close immediately.
Tip: You can sterilize the jars for about 10 minutes in a 250°F (120°C) oven. Boil the lids and rubber rings (if using) for 5 minutes and allow to drip-dry on a cooling rack.
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