Pickled Onions, New Orleans Style
Pickled Onions, New Orleans Style recipe
Yield
24 servingsPrep
30 minCook
0 minReady
1 daysLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pearl onions
yellow |
*
|
| 1 | gallon |
water
cool |
*
|
| ¼ | cup |
salt
|
|
| 2 | tablespoons |
red pepper flakes
crushed |
|
| 2 | teaspoons |
basil
sweet |
*
|
| 6 | small |
bay leaves
|
*
|
| 1 | quart |
vinegar
distilled white |
*
|
| 1 | cup |
water
|
|
| 2 | tablespoons |
crab boil
liquid |
* |
| 2 |
food coloring
red, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pearl onions
yellow |
*
|
| 3.8 | l |
water
cool |
*
|
| 59 | ml |
salt
|
|
| 3E+1 | ml |
red pepper flakes
crushed |
|
| 1E+1 | ml |
basil
sweet |
*
|
| 6 | small |
bay leaves
|
*
|
| 0.9 | l |
vinegar
distilled white |
*
|
| 237 | ml |
water
|
|
| 3E+1 | ml |
crab boil
liquid |
* |
| 2 |
food coloring
red, optional |
*
|
Directions
Peel the onions and place in a glass or plastic container - not metal!
Mix the water and salt, pour over the onions and let soak overnight.
The next day, take clean canning jars and sprinkle some of the red pepper, basil and one bayleaf on the bottom.
Pack the onions to the ⅓ level, then repeat in layers until full.
When all jars are packed, mix the vinegar, water, crab boil and food coloring (if desired) and pour over onions.
Cap the jars and refrigerate for at least one week before using.
If you increase the amount your're making, just maintain a 3:1 ration vinegar to water.
Fantastic with red beans and rice.
