Pickled Onions, New Orleans Style
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Pickled Onions, New Orleans Style recipe
Ingredients
| 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 |
* |
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.
Nutrition Facts
Serving Size 13g (0.5 oz)Amount per Serving
Calories 755% of calories from fat
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 7076mg
295%
Total Carbohydrate
0g
0%
Dietary Fiber 1g
3%
Sugars g
Protein
1g
Vitamin A 21%
•
Vitamin C 3%
Calcium 1%
•
Iron 1%
* based on a 2,000 calorie diet
How is this calculated?
