After I retired in 2015, I spent the summer learning the art of canning from my mom. It started because of wild blackberry bushes bursting with sweet, juicy fruit. We sprinkled them on yogurt for breakfast, onto salads for lunch, and heaped them onto ice cream for dessert. I would even stand out in the yard eating them straight from the vines. Yet there were still bushels more in the yard. My mom, who grew up during the depression, suggested blackberry jam. As they say, the rest was history.  It  began my love of all things ‘canned’.

I love to pick up new hobbies, buy all the equipment, go all in for a year or so and then move on. You may think I have a little attention issue, but the truth is that I just get bored easily and there are so many other things in the world to explore. This was the year of preserves. I purchased cute jars, received cook books on the subject as gifts, made jam, pickled vegetables, and then nothing was safe. I would look at an ingredient and think, can I put this in a jar? 

One big success was pickled red onions with salmon and lox the day after Christmas. It was an easy to assemble boxing day treat that elevates breakfast without a lot of work. 

Red onions are vibrant in color, have a unique flavor, and add a crunch to any dish, but they have a bad reputation because of their strong, pungent, spicy flavor that leaves you with bad breath. By pickling the red onions, you minimize the harshness while maintaining a bright pop of color that is perfect on sandwiches, salads, and smash burgers. It is also a great condiment. 

Even though my enthusiasm for canning has waned, I still find myself drawn to this recipe. It is a great beginner recipe that can lead you down the rabbit hole of canning and preserving.

New York Times

Ingredients

• 3 C Distilled white vinegar
• 1 ½ C Granulated sugar
• 1  Cinnamon stick, broken (3-inch)
• 8 Whole Cloves
• 5 Allspice berries
• 1  Dried red chile
• 1  Star anise pod (optional)
• 2  Bay leaves
• 10 Black peppercorns
• 2 Red onions

Directions

• Make the brine: Combine vinegar, sugar, cinnamon, cloves, allspice berries, chile, star anise, bay leaves, and peppercorns in a 4-quart (or larger) nonreactive pot at least 10 inches in diameter. Bring to a boil over high heat, then reduce to a simmer and cook for three minutes. Cover pot, turn off heat, and leave to infuse for 10 minutes.
• Peel the onions, trim ends, and slice crosswise into 3/8-inch thick slices. Separate into rings, discarding any green centers or leathery outer rings.
• Bring the brine back to a boil. Add onions and turn off the heat. Stir with a wooden spoon to submerge onions. Leave to steep, covered, until mixture cools. Transfer onions and brine to pint jars and refrigerate for at least a day before serving. This will keep for up to a week refrigerated.