Pickled Onions, New Orleans Style
3 lb TINY YELLOW ONIONS (UP TO 1 INCH IN DIAMETER) 1 ga COOL WATER 1/4 c SALT 2 tb CRUSHED RED PEPPER 2 ts SWEET BASIL 6 sm BAY LEAVES 1 qt DISTILLED WHITE VINEGAR 1 c WATER 2 tb L...
Ingredients
- 3lbtiny yellow onions (up to 1
- 1/4c salt
- 2tb crushed red pepper
- 2ts sweet basil
- 6sm bay leaves
- 1qt distilled white vinegar
- 1c water
- 2tb liquid crab boil
Directions
- 1
3 lb TINY YELLOW ONIONS (UP TO 1 INCH IN DIAMETER) 1 ga COOL WATER 1/4 c SALT 2 tb CRUSHED RED PEPPER 2 ts SWEET BASIL 6 sm BAY LEAVES 1 qt
- 2
THE NEXT DAY, TAKE CLEAN CANNING JARS AND SPRINKLE SOME OF THE RED PEPPER, BASIL AND ONE BAYLEAF ON THE BOTTOM
- 3
PACK THE ONIONS TO THE 1/3 LEVEL, THEN REPEAT IN LAYERS TILL FULL
- 4
WHEN ALL JARS ARE PACKED, MIX THE VINEGAR, WATER, CRAB BOIL AND FOOD COLORING (IF DESIRED) AND POUR OVER ONIONS
- 5
CAP THE JARS AND REFRIGERATE FOR AT LEAST ONE WEEK BEFORE USING
- 6
IF YOU INCREASE THE AMOUNT YOUR'RE MAKING, JUST MAINTAIN A 3:1 RATION VINEGAR TO WATER
- 7
FANTASTIC WITH RED BEANS AND RICE!