Pickled Plums And Red Onions Recipes

PICKLED PLUMS

Steps:

• Wash plums. Cut plums in half; pit. Remove root and stem ends from onions. Cut onion in half lengthwise; cut into 1/2-inch-thick slices. Pack plum halves and onion slices into hot, sterilized pint canning jars.
• In a large stainless-steel, enamel, or nonstick heavy saucepan, combine the water and vinegar. Bring to boiling. Add sugar, cinnamon, allspice, cloves, star anise, and salt. Return to boiling, stirring until sugar dissolves. Remove from heat.
• Pour hot liquid over plums and onions in jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
• Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

PICKLED RED ONION & RADISH

Steps:

• Slice 1 large red onion into thin rings and 12 small radishes into thin slices. Stir in 1 tbsp salt and 1 tbsp golden caster sugar and leave for 20 mins. Warm 100ml cider vinegar and 50ml water in a small saucepan, then pour over the vegetables. Stir to dissolve the sugar and salt, then leave to cool.

PICKLED RED ONIONS

Steps:

• In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.

PICKLED PLUMS AND RED ONIONS

Steps:

• Pit plums and cut into 1/2-inch wedges. Cut onions into 3/4-inch pieces and transfer with plums to a 10-cup (2 1/2-quart) heatproof glass jar with a lid. In a large saucepan bring water and vinegar to a boil with remaining ingredients, stirring until sugar is dissolved, and immediately pour over plums and onions. Cool mixture, uncovered. Plums and onions may be pickled 1 week ahead and chilled, covered.