Smoked Pickled Balsamic Onions

[NePaSmoKer]

Going to do some pickled onions for my NC trip

Small onions soaking in warm water. This makes for easy peeling. Just cut the top close to the onion and barely cut the dark fuzzy root area. If you cut the root to close to the onion it will fall apart.



While the onions soak make up a sweet water brine of 2 qts water and 6 T sugar. The onions will soak in this for 24 hours.



In a plastic jar soaking in the sweet brine. Fridge for 24 hours.



When the onions are done in the brine i will cold smoke for 40 mins then prepare the Balsamic vinegar brine.

2 lbs of small onions peeled from the skin and silver skin
1 cup balsamic vinegar
1 cup white vinegar
1 T pickling spice
1 large plastic container

NOTE: If you use a container with a metal lid, Place a piece of plastic wrap over the jar and tighten the lid. The vinegar will react is the plastic barrier is not there.

See ya in 24  ;D

[lumpy]

Hey Rick
Did you eat up the ones I brought down?

Are you driving alone? Pickled eggs and onions.......what a combo ;D

Lumpy

[NePaSmoKer]

Hey Rick
Did you eat up the ones I brought down?

Are you driving alone? Pickled eggs and onions.......what a combo ;D

Lumpy

Yeah Lumpy them was good and really basic ingredients.

eggs, onions=gas  :D

[Tenpoint5]

This looks like it could be interesting!!

[NePaSmoKer]

This looks like it could be interesting!!

I think i'm going 1 lb in my cold smoker and 1 on my MAK  ;D

[NePaSmoKer]

Went with all of the onions in my 6 rack for 40 mins with the ring bologna this morning.

Rinsed to remove the sweet brine.



Smoked with the ring bologna for 40 mins.



Balsamic vinegar and pickling spice.



Doing a few English style with malt vinegar.



Filled and ready for a few days of counter rest.