|The Baker's Manual|
|by Joseph Amendola|
Compiled by a veteran instructor at The Culinary Institute of America, this book's tested recipes have been fully updated and reorganized in a new...
Results 1 - 10 of 76 for whole pickled onions
Result Page: 1
Cover onions with boiling water ... 1/4-inch headspace and adjust caps. Process in a boiling water bath for 10 minutes. Makes about 3 pints or 6 half pints.
Select small, white pearl onions of similar size, ... with 1 tsp. whole cloves. For each ... leftover, it may be used in a vinaigrette or in a marinade.
Drop onions in boiling water ... leaving 1/2 inch head space. Adjust lids. Process in boiling water bath (half pints) for 10 minutes. Makes 4 half pints.
Combine onion rings with pickled beets and juice. ... placing beets and onions on serving dish. ... rings. Serve topped with sour cream. 5 to 6 servings.
Prepare quart jars. ... beets and leave whole with roots attached. ... inch slices. Mix onions, vinegar, 2 ... boiling water bath 30 minutes. Makes 3 quarts.
Boil 4 cups ... Place slice of onion on bottom of ... some dill. Pour brine over the pickles to fill jar. Seal. Can be eaten in 3 weeks. Makes 4 quarts.
Prepare 3-quart jars ... beets and leave whole with root ends ... inch slices. Mix onions, vinegar, 2 ... Process in boiling water bath 30 minutes. 3 quarts.
Melt butter in skillet; add beets and onion rings. Sprinkle with ... over low heat, stirring constantly, until hot and onions are tender, about 15 minutes.
Scald onions in boiling water ... making sure vinegar solution covers onions. Cap each jar at once. Process 10 minutes in boiling water bath. Makes 4-5 pints.
Peel onions. Mix with ... boiling hot vinegar mixture over onions, leaving 1/2 inch headspace. Seal with lids and process in boiling water bath for 15 minutes.
Result Page: 1
top of page