This theme got me all riled up when it was revealed. Allium isΒ 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!
The Software:
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!
Conclusion:
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?
March 21, 2010 at 6:48 am
I’m curious – do you know what soaking them in the ice does to the onions ? What purpose does it serve?
Something else to use them for? Corned beef sandwiches π
March 21, 2010 at 8:08 am
That’s an idea – or maybe instead of the sauerkraut in a ruben ….
The ice/salt mixture is a brining procedure. Why you use ice instead of water I do not really know, but it is common in pickle recipes. I am guessing it has something to do with food safety and not letting something sit on the counter at room temp for an extended time. And possibly with not water-logging the veg?
Maybe a food scientist might speak up and let us know.
July 20, 2011 at 1:11 pm
I just reading a different pickling recipe that had this ice method and they say it is actually to draw out the excess water from your veg. π
March 24, 2010 at 12:41 pm
I know what you mean about trying for the WOW factor….once I mellowed out, I decided to just make BBQ sauce:
http://motherskitchen.blogspot.com/2010/03/can-jam-aliums-barbecue-sauce.html
March 24, 2010 at 12:55 pm
You say that, but on my first read through of the round up yours was one of the links I clicked “Open in new Tab” as something I wanted to look at. I am coming to decide that experimental might be fun – but I also want to make useful things.
March 24, 2010 at 3:02 pm
That’s nice of your hubby to take one for the team π Grin!
March 24, 2010 at 9:40 pm
WOW factor? I plan to make both of yours so I have not idea what you two are talking about. They both sound fantastic. I hadn’t even thought of BBQ sauce and I love the taste of bread and butter but I prefer the onions too. I find myself reading these posts each month saying “why didn’t I think of that”
March 25, 2010 at 11:37 pm
I spend a lot of time thinking of the “wow factor” as well… something unusual or different. But I’m also a new canner so reluctant to try recipes from sources I don’t know and I end up sticking to someone else’s “tried & true.”
However, your recipe sounds awesome and I will be making it….so regardless, I’m sufficiently “wowed”! =)
April 5, 2010 at 10:00 pm
I made your B&B Onions last night and they are WONDERFUL! I love them!!! Can’t wait to have them on hot dogs, hamburgers, salads – so far, I’m just eating them out of the jar π
April 5, 2010 at 10:31 pm
How cool! I am glad you like them. We have been using our will power and waiting for them to age a bit. I don’t know how much longer I can wait. π
April 22, 2010 at 11:17 pm
I LOVE this! I just came across your blog and have added to to my RSS feed! I can’t wait to try this jelly!
July 20, 2011 at 1:12 pm
I just came across your blog by way of Tigress in a jam π I can’t wait to try this recipe. I just pulled some onions that I need something to do with π
March 14, 2012 at 4:38 pm
as for adding ice and salt.. it is for drawing out moisture and it gives you that snap. that extra crunch you need for a good pickle.. or onion in this case. lol
I dont know about you, but I hate a soft pickle..
I have made a recipe close to this one, no garlic..
and I have to tell you.. it is a big smash.. I just love to see their eyes roll, when they take that first bite.. lolol.. on a tuna fish sandwich or just plain bread and butter..
recently I lost everything on My computer… so was looking up a new recipe for pickled red onoins and came across, Yours..
Im going to make it and let You know, what I think after..
but it sounds just like My last recipe, just I did not add garlic.. that garlic sounded like a nice kick..
thank you for sharing this.. I will post back, to let you know
Leslee Anderson Seattle WA
November 5, 2012 at 1:02 pm
These sound delicious and I am going to make them. Wondering how Mustard Onions would taste instead of pickles? mmmmm
December 12, 2012 at 11:43 pm
[…] Garlicky Bread & Butter Onion Pickles :: Robbing Peter […]
March 7, 2013 at 12:54 am
As I understand it, using ice helps keep the item you are pickling – crispy.
I made these this evening. How long do you recommend waiting before cracking into these?
March 7, 2013 at 12:59 am
I would wait a minimum of several weeks. They need time to get their pickle on. I would love to hear how they come out!
April 18, 2013 at 6:52 pm
Is there a printable version for these?
June 20, 2013 at 12:11 pm
What would the processing time be for quarts instead of pints?
June 20, 2013 at 1:06 pm
I am afraid I don’t know the answer to this question. I can see if my Mom has ever done her pickles in quarts and what time she used. But I am pretty sure we have only ever done pints.
June 20, 2013 at 1:56 pm
Thank you! I think I will just do pints. Thanks so much for posting the recipe.
June 20, 2013 at 10:27 pm
I made the pints and they are delicious! I don’t think they will last very long! Thanks again!
May 19, 2014 at 6:15 pm
add fresh dillweed π
June 18, 2014 at 5:00 am
[…] Garlicky Bread & Butter Onion Pickles from Robbing Peter […]
October 16, 2014 at 6:44 am
Nice recipe, I also use icing when pickling. I get the same crunchy results as if using alum and such. I had to reduce my sodium so its a god send. Thanks for the recipe, great for cold and flu season.
May 2, 2015 at 6:17 pm
can you tell me how many onions you sliced up, instead of trying to measure onions in a cup..That seems a little hard for me to estimate..Thank you..I really want to try this recipe,,It sound delicious..I love onions!
May 2, 2015 at 6:35 pm
I am so glad you like the recipe, but I am afraid I don’t have an answer for your question. The reason I supplied a cup measurement is because it all depends on the size of your onions. And I cannot honestly remember.
May 26, 2015 at 1:22 pm
Do you think this recipe would work for Red Onions as well? & what about adding pickle crisp? I’ve done pickles this way before soaking them in ice and salt for a couple hours, but they still didn’t turn out quite as crispy. I’ve added pickle crisp to my pickles and they are so crunchy!
May 5, 2016 at 10:41 am
Do you think you could substitute white vinegar for the apple cider vinegar? I have never made a canning recipe using apple cider vinegar that I’ve liked. However, these sound delicious. Interested in your opinion….
May 5, 2016 at 11:03 am
I’m sure it would substitute fine. It will effect the sweetness of the product though. I used AC vinegar because it is sweeter. But there is a good bit of sugar in it already so it shouldn’t make much difference. Hope they work for you!
May 5, 2016 at 11:22 am
Thanks! I am not a big fan of apple cider vinegar when it comes to canning (but I love it in salad dressings). Plus, I am ok with a little less sweetness and a bit more bite! I am making them this weekend and really looking forward to trying them. The hardest part will be letting them sit in the jars for a couple of weeks while they absorb all the flavor!