Red Pickled Onions from New Orleans...years ago...

What do you do with pickled onions? I ask because a friend was gifted two jars of them for Christmas. When we asked her she said put it on hot dogs, or anything you'd put relish on (which is pretty much only hot dogs). I don't think hers had peppers in it, nor was it red.

I can get the name off of the jars if you're looking for a source.

Gatson...what is the name?

Andouille...I don't think we ever cooked with them, just cut em up and put em straight on the food. I even ate it by itself on occasion.

Thanks!

Damn this brings back memories. Used to eat them raw out of the jar. Folks always had the red ones, and they were from Schwegmanns. Parents used to put out a relish dish as a snack on Sundays. Hogshead cheese, red pickled onions, marinated okra and crackers.

Prissy's has some other interesting offerings.

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Created from select garden fresh cabbage, sweet red peppers and onions. It is then combined with vinegar, spices, and a touch of paprika for a unique taste.

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Colorful, spicy, and tasty, this condiment's versatility features it on the hors d'oeuvres tray or as an accompaniment for meats, salads, poultry and fish.

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I don't think I could put one of those tomolives in my mouth, nor the rind for that matter. Chow chow sounds like it should be something else.

New Orleans Pickled Onions

Serve as appetizer, in salads or as meat accompaniment.

2 lbs small pickling onions
1/2 cup pure salt
3/4 cup sugar
2 tbs mustard seed or 4 teaspoons pickling spice
3 cups white vinegar
3 small hot red pepper pods or 1/8 teaspoon crushed red pepper flakes for each jar
beet juice

1. Cut off ends of onions. Cover onions with boiling water and let stand 3 minutes. Drain, then dip into cold water and peel.

2. Put onions in mixing bowl, sprinkle with salt and add cold water to cover. Cover loosely and let stand in a cool place for 12 to 18 hours. Drain, rinse, then drain well again.

3. Combine sugar, spice and vinegar in saucepan. Bring to a boil and simmer covered 15 minutes.

4. Pack onions into hot sterilized pint jars, filling to within 1/4 inch of top. Add one pepper or 1/8 teaspoon pepper flakes to each jar.

5. Add enough beet juice to the pickling liquid to tint pink and return to boil. Pour at once over onions, filling to 1/4 inch of top. Seal at once, then process in boiling water bath for 10 minutes.

6. Let onions stand at least 2 weeks to allow flavor to develop.

Yield: about 3 pints

Pickling spice has both mustard seed and bay leaf in it, too.

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Anyone remember these? Was this Horseshoe brand? Zats? Would this be a good recipe?

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Definitely Horshoe brand is what I remember.