Pickling basically arrived into fashion during the olden days when there were no refrigerator or chillers, they were left with no option but to consume the item very next because of the food's shelf life.So to preserve foods a method was originated where in with the help of a preserver they use to preserve them and protect it from moisture because of which the shelf life of the food started increasing,on the same side food becomes more tastier while consuming which later given the name as pickles.There are different types of pickles found around the world and the method of preserving in also more or less same because the main motive is to save the product from moisture.Mankind has pickled almost every thing from pickled garlic ,pickled ginger (Gari) to pickled fish.
Pickled onion are one of the most favorite ac-compliment served with most of the Indian curries . These are widely known and popular among the population. Here are some of the simple steps for making the pickled onion.
Pickled Onion Recipe
BRINE INGREDIENTS
Procedure :-
Pickled onion are one of the most favorite ac-compliment served with most of the Indian curries . These are widely known and popular among the population. Here are some of the simple steps for making the pickled onion.
Pickled Onion Recipe
BRINE INGREDIENTS
- 2 cups water
- 1 cup vinegar
- ⅓ cup sugar
- 3 ½ tbsp kosher salt
- 2 lbs. red onions
- 1 ¾ tsp kosher salt
- 1 ½ tsp. peppercorns
- 3 bay leaves
Procedure :-
- Before getting started, sterilize all cans and lids by dipping the Jar into boiling water . Remove jars and place on a clean towel. Leave the lids in simmering water until just before you are ready to use them.
- To make brine: Combine water, vinegar, sugar and salt in a sauce pot and simmer over low heat, stirring often, until the salt and sugar have dissolved. Set aside until ready to use.
- Trim the onions and slice into thin strips.
- Toss onions with 1 ¾ tsp kosher salt and allow to sit for about 30 minutes, then rinse. By this Salt will help onion in removing its moisture.
- Evenly distribute the peppercorns and bay leaves between the pint jars.
- Add about 1/2 lb of sliced onions to each jar. Gently press down with tongs to make sure everything is loosely packed.
- Cover with brine, leaving about ½ inch of headspace. If making refrigerator pickles (not processing/canning), make sure your brine is hot when you pour it over the onions. Let the jars return to room temperature, put the lids on, and store in the refrigerator for up to two weeks. The longer they sit the more they’ll pickle.
- Cover with brine, leaving about ½ inch of space. If making refrigerator pickles , make sure your brine is hot when you pour it over the onions. Let the jars return to room temperature, put the lids on, and store in the refrigerator for up to two weeks. The longer they sit the more they’ll pickle.
- Process for 10 minutes using the boiling water . As soon as the timer goes off, quickly and carefully remove the jars using the jar lifter. Place them on the clean towels and allow to cool for 24 hours.
Note:- For turning Red onion into happening Red color u can put a wedge of beat root before sealing it. Which defiantly will give red color and sweetness to your onions.
Tasting Time.
After 4 days of maturing the onion sharpness was gone and was replaced by the sweetness of sugar and sourness of vinegar and was turned dark red .
But because of temperature being cold still there was a need for maturing because for maturing the place should be warm or should be extremely low temperature which unfortunatly i wasnt able to generate because of lack of equipment. But still this experiment of pickling was successfull.
But because of temperature being cold still there was a need for maturing because for maturing the place should be warm or should be extremely low temperature which unfortunatly i wasnt able to generate because of lack of equipment. But still this experiment of pickling was successfull.