Onions In A Jar I Made It

Onions In A Jar

mommyluvs2cook 10 years ago
By: Berry

These are SO GOOD!!! I whipped these together last night and some were used for dinner tonight! I wanted to put them on grilled steaks so I heated the amount I wanted up in a saute pan just so I wasn't putting cold onions on a hot steak. They are like onion candy, and there was not sugar added, just the balsamic which made these sweet and tangy from the vinegar. Can't wait to put them cold on a sandwich :) I wanted to put a picture of them in the jar but I kept getting a glare...

Onions In A Jar/saved
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Good4U 10 years ago said:

I am just loving the idea of this. I will have to try this soon. Your pic is fantastic MML2C!
Thanks for tracking this post down and giving it a whirl:)

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mrpiggy 10 years ago said:

What an idea. How long did they soak? Love those onions

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chuckieb 10 years ago said:

That's a very cool idea. Thanks for pointing it out Michelle! Your steak looks awesome! :)

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pointsevenout 10 years ago said:

Does the vinegar pickle the onions? I am concerned about generating salmonella being that the onions are in an anaerobic environment. It's the same issue I have with flavored oils.

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frankieanne 10 years ago said:

This looks fabulous! Thank you for pointing this one out. I've never seen this before. That's one of the things that is so cool about this group. Not to mention the members. :)
Your picture is beautiful.
She says to refrigerate, pso. Don't you think that would make them OK?

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mommyluvs2cook 10 years ago said:

Thanks everyone! By the time I used them last night they had been in the jar about 24 hrs, and were very flavorful, I can't imagine how they will taste in a couple days! They taste pickled Points, but I cut the recipe down to make only 1 jar, just to be safe since I'm not in the canning mood, so I will use this up in a week or 2 tops...

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pointsevenout 10 years ago said:

Don't think there's a problem if you use it in that time frame, including the oil.
Refrigerated or not doesn't stop an anaerobic environment from making salmonella or botulism.
Recipes I looked at use 48 hours meld time.
If I were to make this I would be tempted to saute up some onions to make them extra sweet to get the flavor out of them then add them to the regular recipe.

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NPMarie 10 years ago said:

Wow, great idea! Thanks for bringing this to our attention Michelle! Love your pic:)

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mommyluvs2cook 10 years ago said:

Thanks Marie!
I plan on using them that way with some of them too points! I wanted to try them different ways to see what I like best, because I do plan on making these again, I guess just jar by jar though. Doesn't matter though, they only take about 5 minutes to make up :)

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