California Farm Pickled Onion Rings Recipe by Hobby Horseman
Cooking Instructions 1/2 hour prep, ready to eat, bonus soup 1 Trim half inch thick top and bottom ends off the 3 “ diameter onions, remove outer peel, put in cast iron skillet in Tbs of unsalted butter or olive oil with tsp thyme and crushed laurel leaf, let simmer to make soup while making onion slices. 2 Mix vinegar, sugar, spices in glass measuring cup, 3 minutes in microwave, done. 3 Make onion slices 1/4” thick on mandolin, stack sideways in pint mason jar, keep 1/2” airspace, put peeled garlic cloves on top. Leave garlic cloves in jar till you have reached preferred garlic flavor in onion rings over time, remove garlic cloves. 4 Pour boiling solution over onion ring slices till garlic cloves are submerged. Add boiling water to submerge garlic cloves if needed. Put pint jar in deep soup pan, fill pan with 194F degree water 2” over the top of the lid, heat 20 minutes at 194F degrees. Cool in waterbath. Test for vacuum seal, put in fridge. Label and date. 5 Finish making the onion soup. Dissolve beef bouillion cube in cup of boiling water, pour over simmering onion trimmings, bring to boil in cast iron soup pan till onion is soft, remove dry onion peels, put toast with thick slices of cheese on top of soup, place in hot oven till cheese is bubbly, serve. 1 Trim half inch thick top and bottom ends off the 3 “ diameter onions, remove outer peel, put in cast iron skillet in Tbs of unsalted butter or olive oil with tsp thyme and crushed laurel leaf, let simmer to make soup while making onion slices. 1 Trim half inch thick top and bottom ends off the 3 “ diameter onions, remove outer peel, put in cast iron skillet in Tbs of unsalted butter or olive oil with tsp thyme and crushed laurel leaf, let simmer to make soup while making onion slices. 2 Mix vinegar, sugar, spices in glass measuring cup, 3 minutes in microwave, done. 2 Mix vinegar, sugar, spices in glass measuring cup, 3 minutes in microwave, done. 3 Make onion slices 1/4” thick on mandolin, stack sideways in pint mason jar, keep 1/2” airspace, put peeled garlic cloves on top. Leave garlic cloves in jar till you have reached preferred garlic flavor in onion rings over time, remove garlic cloves. 3 Make onion slices 1/4” thick on mandolin, stack sideways in pint mason jar, keep 1/2” airspace, put peeled garlic cloves on top. Leave garlic cloves in jar till you have reached preferred garlic flavor in onion rings over time, remove garlic cloves. 4 Pour boiling solution over onion ring slices till garlic cloves are submerged. Add boiling water to submerge garlic cloves if needed. Put pint jar in deep soup pan, fill pan with 194F degree water 2” over the top of the lid, heat 20 minutes at 194F degrees. Cool in waterbath. Test for vacuum seal, put in fridge. Label and date. 4 Pour boiling solution over onion ring slices till garlic cloves are submerged. Add boiling water to submerge garlic cloves if needed. Put pint jar in deep soup pan, fill pan with 194F degree water 2” over the top of the lid, heat 20 minutes at 194F degrees. Cool in waterbath. Test for vacuum seal, put in fridge. Label and date. 5 Finish making the onion soup. Dissolve beef bouillion cube in cup of boiling water, pour over simmering onion trimmings, bring to boil in cast iron soup pan till onion is soft, remove dry onion peels, put toast with thick slices of cheese on top of soup, place in hot oven till cheese is bubbly, serve. 5 Finish making the onion soup. Dissolve beef bouillion cube in cup of boiling water, pour over simmering onion trimmings, bring to boil in cast iron soup pan till onion is soft, remove dry onion peels, put toast with thick slices of cheese on top of soup, place in hot oven till cheese is bubbly, serve. 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