ummm, another low acid veg. i had to do more. i just did.
Well, I did more. And I did less. I thought it was time to do a tinybatch of a recipe I kinda liked to see if I could tweak it a bit. (♥:a bit?) Fine, a lot. I wanted a recipe where I could manipulate the flavors, but leave the math.
Georgeanne Brennan’s The Glass Pantry was the first book on preserving that I bought a year or so ago. Sure, Amazon had it for the right price. It was, also, the first book I was able to get my hands on from the library. You know I need to live with cook/craft books before I buy them, right?
I’ve flipped through all of the preserving and canning books in the arsenal and found that there were a couple of different versions of these pickled pearls. It was Georgeanne’s math that made it easier for me to convert.
I’ve been really into cornichon for a while. It probably is my favorite type of pickle. I, only recently, found out that it’s the tarragon that gets me all excited. So, I just had to see what it would do to those pretty pearls.
Pickled Whole Onions
adapted from Georgeanne Brennan’s The Glass Pantry
1 c pearl onions
1/4 c water
3/4 c white wine vinegar
1 teaspoon kosher/pickling salt
2 garlic cloves
1 sprig of fresh tarragon
2 dried red peppers
6 black peppercorns
The Nikki Bits: I kept the vinegar/water ratio, but I changed the entire flavor profile.
The Making: Simple enough. Wash and sterilize 1 half pint/1 quarter liter Weck jar in the water bath. Uggghhh, peel the onions. (♥: Blanching them makes it easier.) Add onions and spices into the jar. Bring vinegar, salt, and water to a boil. Cover the onions with the liquid, leaving head space. Wipe rim. Place seal and top. Screw closed or add clamps. Using jar lifter, place jars into water bath. Return the water to a boil. Process for 10 minutes.
Okay, I’m off to make a bit of roasted leek & garlic confit. Mmmmm.