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Cooking With Herbs --back
Herbs

THE WORLD OF HERBS
J. E. Kinghorn


When it's harvest time again and like some of you, I start searching for `new' recipe's for processing and storing of my crops.

I came across a recipe for an English Pub favorite.  If you like pickled products, you might give this a try.  Additionally, try
Sun-dried tomatoes for a change from traditional canned tomato products.

Chris's Favorite Pickled Onions

1 lb. Small white onions
6 cups of water
1/2 Cup of salt
2 cups of white wine vinegar
1 1/2T brown sugar
1T pickling spice*(see below)
2 small dried chili peppers
2-4 bay leaves

Cut the top and bottom off the onions but do not peel them.  Place in deep large bowl.  In large pot bring water to a boil and add salt until dissolved.  Remove from heat and let cool slightly.  Pour half of he salt brine over the onions, reserving the rest.  Place a plate on top, weighted down to ensure onions are completely covered in the salt brine.   Let stand for 24 hours, then drain and peel.  Return to bowl and cover with reserved salt brine.  Replace the plate and let stand for 48 hours.  

In a non-aluminum  pan, mix the vinegar with the sugar and pickling spices; bring to a boil.   Gently boil for five minutes.  

Drain the onions and pack in sterilized jars with non metallic top.  Pour the hot vinegar brine over them and place a chili pepper and one or two bay leaves in each jar, then seal.  Let stand several week before using.  Store in cool place.
Makes approx. 2 pints.

*Pickling Spices
2T yellow mustard seeds
2t whole allspice
2t black peppercorns
2t dill seed
2t coriander seed
6 bay leaves, crumbled
2 whole small red chilies (1 1/2 inch), coarsely broken'
mix well and store in sealed jar.

Microsoft Word 6.0 Picture
Sun-Dried Tomatoes
6 lb. Plum tomatoes
Salt
2-3 sprigs of fresh basil
2-3 garlic cloves (optional)
Olive oil to cover

Preheat oven to 200'F.
Cut tomatoes in half lengthwise, leaving them  attached at the bottom.  Line a baking sheet with foil and set a baking rack on top of pan.  Open up tomatoes and lay flat on rack, cut side up. Do not pack in tightly.  Sprinkle lightly with salt and place in pre-warmed oven with door ajar.  The tomatoes are done when they appear slightly shriveled, deep red, and dry but not crisp.  Approx. 6 hrs.  Check in about 4 hours for signs of burning.  Do not allow to burn.  When tomatoes are done, cool and pack into sterilized jars.  Add one basil sprig and if desired, one clove of garlic to each jar.  Cover completely with olive oil, seal tightly and store in refrigerator.
Makes 2 to 3 pints.


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