Summer Gardens Mean Pickling
First, make sure that when all of the ingredients and liquids are placed into your mason jar that there is still a half-inch of space left at the top of the jar. The second thing to keep in mind is that after placing all of your ingredients and liquids into the jar that you stir them together with a butter knife in order to release trapped air.
Both of the above tips will ensure that your mason jar seals properly when you are done adding all of your ingredients. Another helpful pickling tip is after pulling a mason jar from boiling water, if the jar doesn’t pop after sitting for an hour, flip the container upside down at room temperature.
Allowing the liquid in your jar to sit for one hour, upside down at room temperature should completely seal it after your flipping it back up the right way. There are a variety of things that you can pickle, whether you love to pickle beats, cucumbers, or even carrots. Check out our recipe for pickled grilled red onions – a great addition to steaks, salads, salmon and cheese plates.
Pickled Grilled Red Onions
2 red onions, sliced in ¼” rounds, slightly grilled
1 cup apple cider vinegar
½ cup red wine vinegar
½ cup lime juice
1 cup orange juice
¼ cup sugar
1 jalapeno, deseeded, fine julienne
1 tablespoon salt
2 Mason jars plus lids, sterilized (Tip: The water must be above 212 degrees F and the glass and lids should stay in the boiling water for 10 mins).
1 gallon boiling water
Combine citrus juices with salt and sugar. Stir until sugar and salt dissolve. Set aside the onions and combine all remaining ingredients in a pot. Bring to a boil for 1 minute. Place onions in Mason jars and ladle liquid into jars. Gently stir to get rid of air bubbles. Wipe the rim and place and tighten the lid. Place in boiling water and boil with lid on for 10 minutes (the jar tops must be submerged in boiling water). Turn off heat, and let stand for 5 minutes. Remove jars and put on a kitchen rag to cool. After the jars cool, check the seal. Label, date and store.