|Everyday French Cooking|
|by Christian Constant|
Christian Constant is one of the top chefs in France. At his luxurious contemporary Parisian bistro, Le Violon d'Ingres, recently awarded the cove...
Results 1 - 10 of 76 for pickled onions
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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, ... 10 minutes. If any vinegar solution is leftover, it may be used in a vinaigrette or in a marinade.
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.
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 quart jars. ... inch slices. Mix onions, vinegar, 2 ... 1/2 inch of tops of jars; seal. Process in boiling water bath 30 minutes. Makes 3 quarts.
Prepare 3-quart jars ... inch slices. Mix onions, vinegar, 2 ... within 1/2 inch of top of jars; seal. Process in boiling water bath 30 minutes. 3 quarts.
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.
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
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