I can tell what you’re thinking: mason jars? This woman is reviewing mason jars? Seriously? I mean, they’ve been around forever, everyone’s grandmother had some in her house, most people already own some- these are hardly the hot new product.
To which I say: true. But mason jars are so fabulously useful, so versatile, so delightfully free of the chemicals that can leach from plastic storage devices, that I feel it’s worth featuring them, even if they’re not terrifically groundbreaking. Plus, it gives me a nice tie in for the real revelation of this post, which is the recipe below. (Already own mason jars? Skip straight to the recipe.)
I used to be intimidated by mason jars, thinking they were something used only by people who make their own jam and can it in hot water baths. That was too out there and scary, the kind of thing that was likely to result in me inadvertently growing botulism in my pantry.
Not so! I bought sets of mason jars in a few sizes several years ago on a whim, and have been surprised at how useful they have proven to be. I use them to store leftovers, to serve drinks in the summer, and to store matchbooks, buttons, coins, and other household paraphernalia. But perhaps most deliciously, I use mason jars to make my own quick pickles. (I like quick pickles because they are designed to be stored indefinitely in the fridge without the hassle of trying to seal with a hot water bath.) My favorite, incredibly easy quick pickle recipe is below, for your summer enjoyment.
So! Mason jars- buy some! And then use them to make the amazingly delicious recipe below.
Quart size canning jars, $10.99 for a set of 12 at Kmart.com or at your local hardware store.
Quick pickled red onions
2 red onions, sliced into rings
1 cup cider vinegar
1 tsp salt
Bring several cups of water to boil in a saucepan. Drop onions in and blanch for one minute, then drain in a colander. Return onions to the pan with the cider vinegar and salt, and add just enough cold water to barely cover the onions. Bring to a boil over high heat and simmer the onions 1 minute.
Pour the onions and the brine into a glass jar and chill. The onions will turn bright pink, and will taste delicious with pretty much everything. We particularly like them on salads and tacos, but I’ve been known to snack on them straight out of the jar.
Marsha
Great recipe! Especially nice in that it doesn’t include sugar.
I’ll be sharing this with my Hot Water Bath facebook group so everyone can enjoy. Thanks!
July 13th, 2010 @ 5:43 am