New recipe FTW.
Onion marmalade is the win! And easy.
2.5 lb onions - use whichever ones are cheapest.
handful salt
If you have good knife skills, or a lot of time, and want it to look fancy, peel the onions and leave them whole, then slice into thin rings. Otherwise, just slice thinly however is quick and easy. Mix with enough salt to get some on each one, and let them sit for a while (like 30 min). Then rinse the salt off, and squeeze to get most of the water out. Leave to drain while you get the liquid ready.
2 cups vinegar - cheap white works best
4 cups sugar - use what ever you want...not powdered though (I used white, then light
brown, then dark brown, because 4 cups is more than you would think, so now
there is no sugar in my house)
ginger - a fresh chunk peeled, the size of half a thumb (leave it out if you don't have fresh)
Dump all of this into a pot. Bring to a boil. Dump the onions (from above step) in. Bring back to a boil. If there is a lot of scum on top, get rid of it. Dragging a paper towel across the top works well. Stir it a couple of times, then turn the heat down as low as it goes. Go put a movie on. Ignore the pot for the next two hours, checking every half-hour to make sure you're not burning down the kitchen. When the movie's over, stir the pot and see how thick the mix is. If it's not yet slightly gooey, with about .5 inch of liquid in the bottom of the pot (push the onions to the side and check), go watch the special features. Come back and turn the pot off. Tada!
This jars really well too! This is an easy step, but start preparing just before it finishes cooking. Get some Ball Jars - they're with canning supplies in the store. You want the three-piece type (jar, ring, lid). Wash them well. This recipe makes two quart jars, or use more smaller jars. Widemouth are best. WASH THEM WELL! In hot soapy water. Rinse. To sanitize them, I pour boiling water into them from my teapot, but you can fill them with water and microwave them too. Pour the boiling water out, and let them dry for a minute. Then take the onion mix (which should be finished cooking), and spoon it into the jars. Make sure that each jar gets liquid and solids from the pot. Shake the filled jars a bit, and tap them on the counter to get all the air out. Clean the threads of the jars very well, they will be quite sticky. Place the lid on top, then screw the band on finger-tight. Don't go overboard tightening it, or you'll never get it back off. Leave the jars to cool for at least 4 hours, or overnight. In the morning, press your finger on the lid. If it doesn't pop back up, take off the band and carefully try and lift the jar by the lid. If the lid stays on, it's sealed! (If it doesn't, it's not, and use it up within the month.) It will now last for about 6 months, until you open it! But KEEP IT IN THE FRIDGE! It's not heat-processed, so IT'S NOT SHELF-STABLE. And I don't want you coming back saying I killed you.
Have fun!
2.5 lb onions - use whichever ones are cheapest.
handful salt
If you have good knife skills, or a lot of time, and want it to look fancy, peel the onions and leave them whole, then slice into thin rings. Otherwise, just slice thinly however is quick and easy. Mix with enough salt to get some on each one, and let them sit for a while (like 30 min). Then rinse the salt off, and squeeze to get most of the water out. Leave to drain while you get the liquid ready.
2 cups vinegar - cheap white works best
4 cups sugar - use what ever you want...not powdered though (I used white, then light
brown, then dark brown, because 4 cups is more than you would think, so now
there is no sugar in my house)
ginger - a fresh chunk peeled, the size of half a thumb (leave it out if you don't have fresh)
Dump all of this into a pot. Bring to a boil. Dump the onions (from above step) in. Bring back to a boil. If there is a lot of scum on top, get rid of it. Dragging a paper towel across the top works well. Stir it a couple of times, then turn the heat down as low as it goes. Go put a movie on. Ignore the pot for the next two hours, checking every half-hour to make sure you're not burning down the kitchen. When the movie's over, stir the pot and see how thick the mix is. If it's not yet slightly gooey, with about .5 inch of liquid in the bottom of the pot (push the onions to the side and check), go watch the special features. Come back and turn the pot off. Tada!
This jars really well too! This is an easy step, but start preparing just before it finishes cooking. Get some Ball Jars - they're with canning supplies in the store. You want the three-piece type (jar, ring, lid). Wash them well. This recipe makes two quart jars, or use more smaller jars. Widemouth are best. WASH THEM WELL! In hot soapy water. Rinse. To sanitize them, I pour boiling water into them from my teapot, but you can fill them with water and microwave them too. Pour the boiling water out, and let them dry for a minute. Then take the onion mix (which should be finished cooking), and spoon it into the jars. Make sure that each jar gets liquid and solids from the pot. Shake the filled jars a bit, and tap them on the counter to get all the air out. Clean the threads of the jars very well, they will be quite sticky. Place the lid on top, then screw the band on finger-tight. Don't go overboard tightening it, or you'll never get it back off. Leave the jars to cool for at least 4 hours, or overnight. In the morning, press your finger on the lid. If it doesn't pop back up, take off the band and carefully try and lift the jar by the lid. If the lid stays on, it's sealed! (If it doesn't, it's not, and use it up within the month.) It will now last for about 6 months, until you open it! But KEEP IT IN THE FRIDGE! It's not heat-processed, so IT'S NOT SHELF-STABLE. And I don't want you coming back saying I killed you.
Have fun!