Volume XIV

Jar & Crock

Eighty recipes for putting food up, in eight chapters arranged by what does the preserving rather than by what goes in the jar — acid, salt, sugar, heat and cold. No pressure canner, no cellar, and every recipe says how long you actually have before it turns.

Try 48 recipes free — two from every book, including this one.

What's inside

• 3 large red onions, sliced thin
• 1 cup cider vinegar
• ½ cup water
• 2 tbsp sugar
• 1½ tsp fine salt
• 1 tsp black peppercorns
• 2 bay leaves
• 1 tsp dried oregano

1. Put the sliced onion in a heatproof bowl and pour boiling water over it. Count to ten, then drain.
2. That scald is what turns them from raw and harsh to sweet, and it sets the pink.
3. Warm the vinegar, water, sugar and salt until dissolved.
4. Pack the onion into jars with the peppercorns, bay and oregano and pour the hot brine over.
5. Cool, then refrigerate. Good in an hour, better the next day, keeps a month.