In September of 2008 we took the blueberries we picked locally, some honey, apple cider…added water, yeast..and let it bubble away. A year later it was transferred to the 5 gallon carboy, capped with a airlock and left to age. Fast forward to September 2010…now bottled and set to age much longer. I wonder what I’ll think of next! Oh, that’s right I’m making vinegar now too..only five months to go on that little project…
I wonder if in a past life..was I living on a farm on the prairie?
So what do you do when you end up with six pounds of yellow sweet onions? Yesterday when I picked up my Angel Food Ministries box we go another three pounds of onions. I did a little research and decided to go with this:
SWEET ONION PRESERVES
1/2 cup Extra-virgin olive oil
3 lb yellow onion, peeled and thinly sliced
3/4 cup light brown sugar, packed
2/3 cup rice wine vinegar
1 c dry white wine
1 tsp Penzeys Spices Krakow Nights Polish Style Seasoning
1 tsp Freshly ground pepper
Warm oil in non-reactive pan over medium heat. Stir in
the onions and sugar. Reduce the heat to low, cover
and cook, stirring occassionally, for 30 minutes. Add
the vinegar and wine and cook over med-low heat,
uncovered, stirring occasionally, for 45 minutes, or
until mixture is thick. Stir in the tarragon and
Prepare the jars, lids and boiling water bath. Fill
jars leave 1/4 inc headspace. Wipe rims with clean
towel and attach lids securely.
Place jars in boiling water bath, when water returns
to boil, process for 15 mins.
I have a feeling this will be yummy on hotdogs, hamburgers, hamburger steak, even steamed veggies! I know it smells good and has a sweet tangy taste too!