I mentioned yesterday that Honolulu Aunty had gifted me with a lemon chiffon pie, tyvek fabric to make a washing machine cover, elastic for masks and some supplies for me to make a lemon pie myself someday.
She'd mentioned wanting to make a lemon chiffon pie like her mom made and I happened to have one that a good friend of mine gave me before she passed away a couple years ago. I'm sorry, but I can't post that particular recipe onto cyberspace because she never gave me permission to do that.
However, I can post the pickled onion recipe that one of my favorite aunts gave me. Auntie Jean is my mom's sister-in-law and very well loved by everybody. She's also an amazing cook. I know this recipe was in the Maui cookbook and therefore public knowledge.
Auntie Jean's Pickled Onions
2/3 cup white distilled vinegar
½ cup water
6 Tablespoon sugar
2 ½ teaspoon Hawaiian salt
Boil all ingredients in a pot and cool. Add to onions. (We used sweet onions and added some red bell pepper slices too.) Refrigerate for at least 2 days. (Actually we would recommend more like 3-4 days.)
I believe this recipe is for one medium/large onion in one pretty big jar. We make several jars at one time.
The pickled onions do have a rather strong taste that I happen to really like since my sense of taste is diminished. However, Art and mom love it too. I think it's a very Hawaiian type flavor.
POSTSCRIPT: I think 3-4 days might be better.
I don't think I've ever had pickled onions!
ReplyDeleteI don't think I've ever had pickled onions either but I'd love to try one! Meanwhile, I can't stop thinking of lemon chiffon pie... I think I'm going to call my local bakery :^)~
ReplyDeleteI do a lot of pickling of garden vegetables after we have processed what we want for other things. Just have a bit of pickled something or other with our meal seems to enhance them all.
ReplyDeleteLike Doug, I can't help thinking about the lemon chiffon pie. Vaguely remember pickled onions as a child and wondered why they were no longer available.
ReplyDeletePatti, I know you're a Wild West woman, but if you lived closer I think I'd try to bake this pie--I called my bakery and asked if they still sold pie by the slice, they said yes--I asked if that included specialized pies like lemon chiffon. They said no but would bake me one for $17.00. Where am I living, New York City??
DeleteThanks for this recipe, one of my sisters might like this.
ReplyDeleteMy husband would love this. i'm not a fan of onions...lol!
ReplyDeleteI love pickled onions or pickled anything. I don't like any kind of lemon pie though.
ReplyDeleteI too love pickled everything. I would love to have some of your pickled onions. And I smiled at the blog post title. Very clever. :-)
ReplyDeleteMy stomach rejects onions unless they are well cooked, as in a three hour braising in a pot roast or stew.But lemon pie - yum!
ReplyDeleteIt's the sort of recipe for the men in my family.
ReplyDeleteIt was really hard to wait for 2 days to eat the pickled onions you gave me - but today makes 2! It is delicious! Strong and mouth puckering sweet! Thank you, dear friend!
ReplyDeleteI’m so glad you like it. Yay! I eat it over tofu.
DeleteI am not a fan of uncooked onions but I will take a piece of pie! :)
ReplyDeleteGreat and thoughtful gifts from Honolulu Aunty, and that is a treasured recipe from your friend. Sounds like you had a wonderful day. Thank you for your recipe of pickled onions. I grew up on them English-style, and still occasionally buy the imported ones, but I am eager to try this.
ReplyDeleteMaybe that is something simple enough that I could make it. Thanks for sharing.
ReplyDeleteblessings and happy new year. stay safe and healthy.
ReplyDeletelooks good those pickled onions, sadly i don't like pickle or anything pickled. it doesn't agree with me.
Many thanks for the recipe ...
ReplyDeleteAll the best Jan