Sweet Pickled Pearl Onions

A few weeks ago I learned to pickle quail eggs from Kitty Sharkey of Havenscourt Homestead. They turned out so well that I thought I might just try to put together something of my own.

I developed a delicious recipe for sweet pickled pearl onions which go well in salad or as a zesty side to sandwiches, burgers and barbecue. Best of all, they are super easy to make and I’ll tell you how!

Peel and trim 2-3 cups of red pearl onions. White pearl onions will work too but won’t be quite as sweet. Though I haven’t tried it, you could also coarsely chop 2 large onions. In a bowl, cover the peeled onions with boiling water and let them sit for 5 minutes. Drain them and fill the onions into a jar or two.

In a non-reactive saucepan combine the following ingredients and simmer for 10 minutes.

• 1 c. white vinegar
• 1/2 c. red wine vinegar
• 1/2 c. apple cider vinegar
• 1 1/2 c. white sugar
• 1/2 tsp. kosher or pickling salt
• 1 cracked bay leaf
• 2-3 large cloves of crushed garlic
• 1 tsp. cracked pepper corns
• 1/2 tsp. ground clove
• 1/2 tsp. celery seed
• 1/4 tsp. crushed red pepper flakes

Pour the brine over your filled jar(s) of onions without filtering out any of the spices and allow them to soak up flavor for at least 5 days before serving. They will keep in the refrigerator for at least 1 month.

If you would like to keep these for longer follow proper canning process as recommended by a reputable agency(USDA, FDA, National Center for Home Food Preservation, etc.) once you’ve filled the jars. If they are canned, they ought to keep for months and months.

Now, I’m going to go enjoy some of those onions!

*This entry cross-posted from peculiarpurls.com

Corn Chowder!

I've been sick for several weeks and have eaten a LOT of soup. Today I made a big batch of delicious corn chowder. Try my original recipe!

Servings: 4-8

Cook Time: 1.5-2hrs

INGREDIENTS

1 large yellow onion, minced

1 large carrot, chopped small

2 medium leeks, chopped

2 stalks celery, minced

4 yukon potatos, cubed small

4 cloves garlic, minced

1 cup sliced mushroom

1 can sweet yellow corn, undrained

2 quarts, chicken or veggie stock

1 cup half and half

1/2 cup white wine

3 tablespoons butter

ground black pepper and salt to taste

1 teaspoon paprika

shredded cheddar, sour cream, and/or chopped chives for topping

INSTRUCTIONS

Slowly sautee onion, garlic, leek, celery, mushroom and carrots in butter until onion and leek are soft and golden. Add corn, potato, stock and wine. Simmer on low heat for 45-90 minutes, stirring occasionally. Potatoes should be soft and falling apart. In a blender or with a hand blender, smooth 1/2 of the contents of your pot. Add in half and half, paprika, salt and pepper. Continue to Simmer on low heat 15 minutes then serve in deep bowls. Top soup with sour cream and shredded cheese.