SANDRA'S REFRIGERATED PICKLED RED ONIONS

It's terrific how these pickled red onions become so crispy

while being refrigerated in this flavorful brine

giving you a delicious sweet-spice vib...

Yield: (6) 1/2-Pint Size Mason Jars, or (3) Pint-Size

Prep: 15 Mins.

Cook Brine: 30 Mins.

Refrigerate: Min. of 3 days, or up to 1 month

INGREDIENTS:

Brine:

(*Note: I prepare pots of brine about 6 hours beforehand to ensure it has sufficient time to cool so it's ready when I began the jarring process. Or, to speed up the cooling process; once the brine has cooled somewhat, carefully place entire pot in sink filled with cold water, just so water is about 1/4 the way up from outside bottom of pot.)

4 cups water

2 cups white distilled vinegar

1/4 cup pickling spice

3/4 cups white granulated sugar

1/4 cup dark brown sugar

Onions:

3 medium red onions, thinly sliced from top to core direction to 1/8"

METHOD

Add all brine ingredients to a large non-reactive pot (I use stainless steel); stir to combine. Bring brine to a boil, cover, reduce heat and let simmer for 30 minutes.

Let cool completely with lid on – Important! (See *note above.)

Strain the brine through a colander, lined with a double layer of paper towels, into a large bowl to catch the pickling spice and provide for a clear brine when jarring the red onions.

Pack sliced red onions into jars. Use a glass heatproof measuring cup to assist in pouring the brine mixture from the bowl into each jar to within 1/4" of rim.

Use a teaspoon to press the onions down into the vinegar and pop up any air bubbles in the jars. Let the pickled onions cool to room temperature for 1 hour. Refrigerate a minimum of 3 days, or up to 1 month. Always keep them chilled in the refrigerator (do not store in pantry). ~ Enjoy!

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Tip: These pickled red onions are fabulous and incredibly delicious when added to appetizers, tacos, burritos, nachos, burgers, sandwiches, salads, etc.

SANDRA'S SUPER VENISON TACO SALAD

A crowd-pleasing taco salad
that your guests will rave about...

Servings: (8)
Prep Time: 15 min |
Cook Time: 15 min.

Posted by Sandra

INGREDIENTS

1 lb. lean venison burger
--(or moose, beef, or buffalo)
1 medium onion, chopped
1 large jar of medium spiced
Picante Salsa, divided
--(or mild if you like it less spicy)
1 pkg. taco seasoning
1 head of iceberg lettuce,
torn into bite-size pieces
1 red bell pepper, chopped
3 ripe roma tomatoes, chopped
2 sm. cans of sliced black olives, drained
2 cups sharp cheddar cheese, shredded
1 regular-size bag Nacho Cheese Doritos chips, slightly crushed
1/2 bottle of store-bought Russian Dressing

Garnish options:
--Sour cream
--Green onions, sliced
--Jarred pickled jalapeno slices

METHOD

In a large skillet over medium-high heat, brown the lean burger, and add the onions and cook until translucent. Add the taco seasoning, and a ½ cup of the salsa and simmer for 5 minutes more. Remove from heat, and let cool.

Meanwhile, tear the lettuce, and chop the bell pepper, and place them into a large bowl..  Add the tomatoes, olives, sharp cheddar cheese, and cooled meat mixture.

Just before serving, add crushed Doritos (so they retain their crunch), and pour in the remaining salsa and a 1/2 bottle of Russian Dressing.  Fold to combine. Serve with dollops of sour cream, a sprinkling of green onions, including a few pickled jalapeno slices. - Enjoy!


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Tip:  At times, I also like to add a can of black beans, which have been drained and rinsed; plus there are many other potential variations, although the recipe as stated is my personal favorite that I often make!