Tag: pickling

Apple-Sweetened Yellow Onions

On By Julie Laing | Twice As TastyIn Column, Cookbook, picklesLeave a comment

When pickling, red onions are just as readily available as yellow ones for colorful combinations. Learn more at TwiceasTasty.com.
I have to admit: Before I wrote The Complete Guide to Pickling, I rarely thought about pickling onions. Onions land in just about every jar of pickles I make, from Spring Asparagus Pickles and Salt-and-Vinegar Winter Squash, to canned Honeyed Bread-and-Butter Chips, to Southern-Style Pickled Shrimp. If I wanted slices of pickled onions for a sandwich, I just fished them out of one of those jars.

But part of the fun of pickling onions is that red onions are just as readily available as yellow ones, making it easy to create colorful combinations. Lime-Pickled Onions, with thinly slices of red onion immersed in lime juice, become a shocking pink. Red Onions in Wine Vinegar turn a deeper reddish hue. For Fermented Red Onions, weighing down the onion rings with a red beet doubles down on the brightness. I even use red onions, and sometimes just their skins, in other recipes for an extra shot of color.

The pickled onions I share this week in my Twice as Tasty column for the Flathead Beacon keep their pale, nearly translucent color, but apple cider vinegar and a little bonus sugar make them a bit sweeter than these more colorful versions.
Learn to make Apple-Sweetened Yellow Onions

Summer Vegetables

On By Julie Laing | Twice As TastyIn Canning, Dehydrating, Fermenting, Freezing, Grilling, Topic, WorkshopsLeave a comment

Summer means filling bellies not just with the freshest produce possible but also with preserved vegetables the rest of the year. Learn more at TwiceasTasty.com.
If your garden isn’t in full swing yet, it’s about to be. Even here in Montana, with our long winters and short growing season, spring produce is beginning to wind down: Lettuces and spinach will soon be bolting, the asparagus crop has tapered off, and the strawberry bed has been picked nearly clean. In their place, summer produce is ready to burst forth, launching itself into the annual race to grow faster than I can harvest and process.

If you’ve been following along on Instagram, you’ve seen how I deal with spring’s vegetable bounty: #dailysalad. But with a large garden, summer vegetables need a different approach. The next few weeks are not just about filling bellies with the freshest produce possible but also about preserving those vegetables so that they can fill bellies the rest of the year. Here’s how I’ll be spending the next few weeks.
Read more about enjoying summer vegetables year-round