This theme got me all riled up when it was revealed. Allium is one of my favorite food families – I love most every member of the clan. The possibilities stretched out before me as an endless plain. Why then am I posting just under the wire?
I was stuck in bad thinking.
Brainstorming, I kept trying to come up with something special. Trying to second guess what other can jammers might be doing. Attempting to come up with something that would really wow everyone. Then I realized how monumentally stupid I was being.
That isn’t what can jam is about.
Can Jam is about learning. About challenging ourselves to simply get into the kitchen once a month and can something. About devoting this time to our kitchens, our blogs and therefore ourselves. Once I figured this out I knew what I was going to make. Something that would be a valuable addition to my pantry. Something that I would actually EAT.
My husband and I love my mother’s Bread & Butter Pickles. But one of the observations we invariably make to one another as we are fishing the golden little coins out of the jar is that we like the onions in there as much if not more than the cucumbers. And then I tell my Hubby that some day I will make a batch with no Cucumbers at all.
Today was that day!
Garlicky Bread & Butter Onion Pickles
The Hardware: canning stuff, this makes 4 pints of pickles – so get your jars on!
16 C Sliced onions (’bout 1/4 in thick)
1/4 C Coarse Salt
4 C Ice
7 Cloves of garlic, sliced thinly
2 1/2 C Apple Cider Vinegar
2 1/2 C Sugar
3/4 t Tumeric
1/2 t Celery Seeds
1 T Mustard Seeds
Combine Onions, Salt and Ice in a large bowl; or you could simply use the non-reactive cooking vessel that you will eventually cook the pickle in, your choice really. Simply ask yourself how many dishes you want to wash? Stir well and then cover and weight down. If you are like me this will involve dirtying half of the plates in your kitchen trying to find one that fits down in your pot. That time you saved not dirtying that bowl? Wasted. I used a giant can of pumpkin for weight – because I stocked up during the great Pumpkin Shortage Scare of ’09.
Allow the sqooshed onions to sit for 3 hours and then drain well. Pick out any remaining pieces of ice. DO NOT RINSE.
Combine everything else in the dirty pot and stir together. Add onions back into pot. On medium heat, bring almost to a boil – stirring frequently. And by almost to a boil I mean until you start to get all of those simmery bubbles coming up around the edges but not the middle. Of course you are gonna have to stop stirring to see this happen – so don’t stir too much.
Turn off heat and use a slotted spoon to pack the onions into your hot canning jars. You are gonna have to moosh the onions down lightly and then ladle the pickling brine into the jars up to about 1/2 inch head-space. Use a chopstick to poke around the edges and center to make sure you get all the bubbles out and top off with more brine if necessary.
Boiling Water Bath for 25 minutes for 1K altitude. Adjust for your height!
For only the second time in my canning career (of almost a year now woo hoo!) I had a jar fail to seal. I don’t think I left enough head-room, which is why I said 1/2 inch. I left 1/4 inch and I don’t think that was enough.
My hubby was very consoling. He said that we will just have to put them in the ‘fridge and eat them sooner rather than later. He was willing to make that sacrifice for me and I am appreciative. Of course he made this offer as he was fishing out the straggler onions from the brine with chopsticks and stuffing them in his face.
I cannot wait to eat these on Hot Dogs, Hamburgers, Pastrami Sandwiches … can you think of anything else I can put them on?