where the wild things are no. 10. juniper pickled onions.
03.13 Strangely, I have been craving juniper this past year. It started late last Summer, upstate, with a series of wild cocktails and juniper stuffed trout. I have since experimented with a number of recipes and drinks, to which my friends can attest, as I have plied them with many a juniper tipped cocktail. I had never really incorporated juniper into my cooking in the past but now, I don't think I could live without it! It should really have come as no surprise to me that I would like it this much. I do, after all, love gin, that brilliant aromatic spirit, spiced with juniper and other aromatic herbs and spices. I discovered gin in my early twenties.(Right now my two favorites are Hendricks and Breuckelen Gin.) Juniper smells both medicinal and like the darkest forest floor. It is very complex. I have many Juniper recipes to share but for now I will post my current obsession; juniper pickled onions! Once you try them, there is no turning back.
Juniper Pickled Onions
(I added a few shallots to this recipe)
3 cups Japanese Apple Cider vinegar
(you can use Bragg's Raw Cider Vinegar if you want, I used what I had on hand)
1 tablespoon dried Juniper berries
1/2 tablespoon crushed Juniper berries (crush with mortar and pestle)
1 teaspoon ground ginger
1 teaspoon black pepper corns
3 tablespoons sugar
To make the brine:
Add the spices and sugar to the 3 cups of vinegar
Heat to a boil in a non-reactive pot
Turn off and allow to steep for 20 minutes for the spices to infuse
In the mean time, thinly slice 2 medium red onions
After 20 minutes, heat the brine to a slow simmer.
Divide the onions into thirds and drop into the brine for 20 seconds.
Remove after 20 seconds with a slotted spoon and set aside.
The onions will turn a brilliant pink.
When all the onions have been run through the brine, turn it off an allow it to cool.
When cool put the onions in a Weck or Ball jar or some other airtight storage container and pour the remaining brine over the onions.
The pickled onions will last for a couple of weeks in your refrigerator.
Reader Comments (4)
These sound gorgeous! I just happen to have juniper berries at the moment as well so will give the pickled onions a go! Before I saw the images I was thinking baby pickled juniper onions in a martini... But, they look fabulous just to nibble on right out of the jar! Thanks for sharing with us xx
Are these foraged juniper berries?
Some are wild juniper berries, the ones on the branch are wild and some are from the pantry! On the branch they mature over time. First year berries are green and not ripe, second year berries are darker blue grey and are ripe.There are several kinds of juniper so you have to make sure the ones you pick are edible!
the top picture is absolutely awesome. well done