canning and pickling of red onions and radishes

I was out sick for a week and i just can’t sit still all day every day so i came up with some simple, not too many steps type of things to do – hence canning and making some pickled red onions and radishes.

 

Why and how to sterilise your jars?

If you wish to store your jars all winter and wish to prevent bacteria (i recommend it) than you must sterilise the jars and keep to a strict protocol. I sterilise but don’t store, i just make a jar or 2 at the time and eat them immediately. Once your jar is opened it will stay good for about a week in the fridge.
Place your mason jars up right into a kettle and fill with water till covered completely. Boil for 10 minutes. Drain and remove the jars without touching the inside or the rim of the jar with anything that is not sterilised. Immediately proceed to fill the jars and close quickly preventing airborne bacteria to settle. Don’t forget to also sterilise the lids.
For red onion pickles, 500 ml jar:
need:
1 sterilised mason jar
2 red onions cut or sliced
2 table spoon coriander seeds
2 table spoon baies roses ( pink dehydrated berries)
1 chilli pepper
apple cider vinegar

go: layer the coriander, baies and onion in the jar, fill to the rim with vinegar. Close and turn them over to vacuum it. store for 24 hours in fridge before using.
tip: you can add some thin slices of lime for colour and tangy taste.
serve: with meat such as pork or duck. add to salads or serve with cheese.
For radish pickles, 150ml jar:
need:
2 sterilised mason jars
1 bustle of radishes cut or sliced
2 tea spoon coriander seeds
2 tea spoon baies roses ( pink dehydrated berries)
apple cider vinegar
go: layer the coriander, baies and radishes in the jar, fill to the rim with vinegar. Close and turn them over to vacuum it. store for 24 hours in fridge before using.

 

serve: with a cheese and charcuterie plate or add to a salad.

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