Dish of Dilled Onion Appetizer
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Dilled Onion Appetizer


Russia   -   Luk Marinovanni
Serves:
Effort:
Sched:
DoAhead:  		 6 app
**
days
Best		 A fine appetizer you can make days or weeks ahead. These are a lot more flavorful and less sharp than the familiar pickled cocktail onions.

1-1/4
1
1/4
1
2
1
1
12
#
c
c
t
T
t
t


Tiny Onions (1)
Cider Vinegar (2)  
Sugar (3)
Salt
Dill, fresh (4)
Caraway Seed
Chili Flake (5)
Peppercorns
Prep   -   (25 min)
  1. Bring plenty of water to a rolling boil. Pour in ONIONS and blanch over high heat for 1 to 1-1/2 minutes (depending on size). Immediately quench in cold water.
  2. Cut off the stem end of each Onion, then cut as little as you can from the root end, not much more than the roots themselves, so the onions hold together well. Peel off the papery outer layers.
  3. Place All Items except the Onions in a large sauce pan and bring to a boil. Pour in the Onions and bring back to a boil for 4 to 7 minutes, depending on size, to barely cook through.
  4. Let cool covered for just a couple of minutes, then pour into sterile jars and turn down the lids tightly. Let cool to room temperature.
  5. Refrigerate for a few days before using, if you can. Refrigerated, they'll keep for several weeks, months if the jar hasn't been opened.
NOTES:

  1. Tiny Onions:

      The pattern recipe calls for 1 pound pearl onions from a jar, but those are scarce and expensive around here, and even raw in mesh bags they're a bit more than I want to pay (and a real pain to peel because you need so many to make a pound). I pick through a bin of boiling onions, selecting the smallest ones, generally less than 1-1/4 inch diameter. Because I'm starting with raw onions my method is a bit different from the pattern, and they'll be well flavored in a shorter time. You need 1-1/4 pounds to yield 1 pound peeled.

  2. Vinegar:

      Cider vinegar is called for by the pattern recipe, and it is appropriate, but I confess to often using a premium quality Philippine cane vinegar which I always have on hand (and prefer).

  3. Sugar:

      Northern and Eastern Europeans like things a lot sweeter than I can stand, and I consider sugar a "great evil", so I have cut the amount of sugar in half from the pattern recipe. Feel free to adjust to your own taste.

  4. Dill:

      The pattern recipe allows 1 t dried dill if fresh is not available, but I always use fresh for better flavor.

  5. Chili Flake:

      Nothing too hot. Korean works fine. For details see our Chili Page.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required, tt=to taste
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