From willow@dowco.com Mon Aug 18 13:00:10 1997 Date: Fri, 15 Aug 1997 08:34:09 -0700 From: willow@dowco.com Reply-To: Chile-Heads@globalgarden.com To: Chile-Heads Cc: orgchile@keremeos.com Subject: [chile-heads] Separate List For Recipes & Proposal of Marriage Pickled Onions Yes! Yes! A Thousand Times Yes! The chatter is nice, but I love the recipes. I really love the links. Much of the chatter is informative/interesting, but then it gets a tad boring for us mundanes. I love people's reports on sauces/eateries, but I mainly love the recipes. I have made links on this list that has given me access to dried and fresh chiles I would never have gotten any other way. I would subscribe to both lists, but the recipe list would be my haven. Speaking of which, I know I promised recipes for pickles on Thursday. Problems with an employee and a board member of the Kent-Harrison Art Gallery took up all my time yesterday and will take much of it today. Makes you want to scream. Anyway, here is one recipe for Proposal of Marriage Pickled Onions. Four men who ate these proposed marriage to me on the spot. Of course, we were already married and not to each other, so it may have been just talk. Proposal of Marriage Pickled Onions Makes about 8 pints 3 pounds white pickling onions 1 cup pickling salt 8 cups white vinegar 1\4 cup pickling spices 20 dry hot peppers (I use red because it looks nice in the jar) Peel onions. (There is no easy way to do this. I have tried boiling them, freezing them and just plain peeling them. It all comes out the same - a lot of hard work! If boiling, be very careful because it tends to cook them if you do not watch very carefully and keep the time down to 3 minutes in the boiling water. If using this method, make sure the water is at a full, rolling boil before you add the onions). Place in a 1 gallon crock or large bowl. Add salt and mix well. Let stand 24 hours at room temperature, stirring 3 or 4 times. Rinse and drain well. This may take three or four rinses to get all the salt out/off the onions. Combine vinegar and sugar in 3 quart pan; add the pickling spices with 4 extra peppers tied in a cheesecloth bag. (I use dried cayenne, but you can use any type you prefer. Just remember to adjust quantity for hotness). Bring to a boil and boil 10 minutes. Pack onions into 8 sterile, hot pint canning jars, placing two dried peppers in each jar. (I usually place one on the bottom and one on the top. If they are small, I also place one in the middle). Remove the spice bag from the vinegar. Pour boiling syrup over the onions, filling the jars to within 1\4" of the top. Wipe rims of jars and adjust lids to finger-tight. Process in boiling water bath for 5 minutes for pints, 15 minutes for quarts. Remove jars and complete seals by tightening screw bands. Let stand in a cool, dry place for 6 weeks before using, then enjoy! These pickles are really tasty. The reason they are SO GOOD is that they are barely cooked, so they keep their fresh onion crispiness, but have that pickled, hot taste. They have never failed to win a prize at our local fall fair, thought I do not enter them any more. I passed the recipe on and now someone else wins the ribbons! As I am peeling 20 pounds of these little beggars, I swear I will never do it again, but then I taste them at Thanksgiving (in Canada that is Oct. 11) and I vow to make even more next year. Sorry that this is so long, but I feel it necessary to put in all the directions so that someone new to the joys of pickling will be able to duplicate the recipe. More later, when time allows. Marilyn Warren