California Farm Pickled Onion Rings
No need to peel and slice a whole onion if you only want one or two onion rings on your salad, hamburger, or hot dog, when you pickle a pint jar of onion slices. From the onion peels and the trimmed ends that dont go in the jar, you can make an instant french onion soup lunch while pickling the onion rings. Recipes below.
Ingredients
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For the onion rings:
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2 Cymes, Vidalia, or Walla Walla onions the diameter of a wide mouth jar, 3 inches
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Cup raw apple cider vinegar
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1/2 Cup cane sugar
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1/2 tsp turmeric powder
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1/2 tsp mustard seeds
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1/2 tsp green peppercorns
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1/2 tsp salt
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1 strong California bay leaf, crushed
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2 whole peeled cloves of hardneck garlic
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For the quick french onion soup:
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Trimmed ends, tops of onions and peels
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Tsp thyme, tsp crushed laurel leaf
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Tbs olive oil or unsalted butter
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cube Beef broth
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Thick slice of cheese over toasted bread
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Equipment: pint widemouth mason jar, mandolin slicer with 1/4” setting, 2 cup size glass measuring cup, pan for waterbath of mason jar, small cast iron sauce pan for french onion soup, microwave, oven
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Cost: under a dollar for onions, 50 cents for sugar and spices in vinegar, 10 cents beef bouillion cube, cheese 50 cents, $1.50 for onion rings, $1 for soup
Cooking Instructions
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1
Trim half inch thick top and bottom ends off the 3 “ diameter onions, remove outer peel, put in cast iron skillet in Tbs of unsalted butter or olive oil with tsp thyme and crushed laurel leaf, let simmer to make soup while making onion slices.
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2
Mix vinegar, sugar, spices in glass measuring cup, 3 minutes in microwave, done.
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3
Make onion slices 1/4” thick on mandolin, stack sideways in pint mason jar, keep 1/2” airspace, put peeled garlic cloves on top. Leave garlic cloves in jar till you have reached preferred garlic flavor in onion rings over time, remove garlic cloves.
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4
Pour boiling solution over onion ring slices till garlic cloves are submerged. Add boiling water to submerge garlic cloves if needed. Put pint jar in deep soup pan, fill pan with 194F degree water 2” over the top of the lid, heat 20 minutes at 194F degrees. Cool in waterbath. Test for vacuum seal, put in fridge. Label and date.
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5
Finish making the onion soup. Dissolve beef bouillion cube in cup of boiling water, pour over simmering onion trimmings, bring to boil in cast iron soup pan till onion is soft, remove dry onion peels, put toast with thick slices of cheese on top of soup, place in hot oven till cheese is bubbly, serve.
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