Are you at year’s end with the chill of winter setting in? Do you have small onions from your harvest?
If so, those fellas are great for preserving in vinegar! And like garlic, this is simple and easily done. Check on the amount of small onions available, then choose a jar that will hold the little guys. From there? It’s easy! Spicy peppers can be added as well. If you are anything like me, this recipe will prove to be yet another temptation for a walk through the cool room in admiration of the shelved goods!
Onions N’ Peppers
- 2 quart jar
- vinegar of choice (5% acetic acid)
- onions to fill
- 1 Tbs salt (optional)
- 1 small stalk of basil (optional)
- 1-3 peppers with a bit of spice
- Wash onions and peel away the outer layers, until down to firm, crunchy flesh.
- Trim off any top stem or root system.
- Clean peppers and slice into rings or prick with fork if storing whole.
- Place basil in bottom of jar and layer onions and peppers until within 1 inch of the top.
- End with a layer of onions.
- Add salt and pour vinegar over, covering vegetables.
- Weigh down to keep submerged.
- Store in the cool room.
- Vinegar may be added to salad dressing as onions disappear for the flavoring of meat and stews.
Note: peppers can be omitted without a change in recipe!