Oakley’s Southern Delights has been making their famous pickles since 1958! Her secret recipe with a unique blend of spices and a 14-day process was treasured and brought up through the years to become a staple of the Southern table. They show Cole how their pickling process works! To learn mor visit https://www.oakleyssoutherndelights.com/
We are grateful to our Nashville Community and our fans across the US. We appreciate your support over the years and want to honor you and celebrate the season with a 20% off promotion from Nov 15th through Nov 22.
MORE INFORMATION:
Oakley’s Southern Delights was inspired by my mother, who made sweet pickles and red pepper jelly starting in 1958 to give to friends and family during the holidays. I started making these in 2011 using manufacturer Captain Rodney in Farmington, Tennessee, and Nashville Kitchen Cannery in Dickson, Tennessee.
During COVID-19, I wrote a cookbook, Tried and True: A Celebrate of Food and Friendship, with Jeannette Goodard, a local caterer and dear friend. A percentage of the proceeds go to the Peterson Foundation of Parkinson’s.
Pickling Process:
-Vinegar acts as a preservative due to its acidity preventing bacteria growth.
-Salt usually enhances the vegetable’s flavors.
-Sugar adds sweetness.
-Spices and herbs add unique flavors.
-You can pickle cucumbers, carrots, beets, onions, pepper, cauliflowers, and radishes.
-Red Onion pickles have a unique tangy and slightly sweet crunch. They can be used on salads, grain bowls, sandwiches, tacos, burgers, and BBQ plates. They bring a pop of color and flavor to almost any dish.
Some of OSD Partners:
Artists:
Ben Calwell for the hand-hammered copper pickle spear and jelly spreader. Will Peebles for the crafted Culinary Board
Local Culinary Markets:
Sperry’s Mercantile, Something Special, Tin Wings, Corner Market
Local Retailers:
Ash Blue, Corzine, White Orchid, Jack Daniels, BNA
Pickled Red Onions
These Pickled Red Onions are packed with sweet, salty, and tangy flavors, beautiful color, and texture. They are delicious on sandwiches, salads, tacos, and avocado toast, to name a just few.
YIELD 1 quart jar
COOK TIME 20 minutes
INGREDIENTS
1 cup white wine vinegar
½ cup water
2 tablespoons granulated sugar
1 large garlic, sliced very thinly
1 bay leaf
2 thyme sprigs
1 teaspoon kosher salt
¼ teaspoon kosher salt
¼ teaspoon black peppercorns
2½ cups thinly sliced red onion
DIRECTIONS
In a saucepan combine vinegar, water, sugar, garlic, bay leaf, thyme, salt, and peppercorns.
Bring to a boil, stirring until the sugar and salt are dissolved.
Place red onions in a quart mason jar.
Pour the pickling liquid over the onions.
Press the pickles into the liquid with a wooden spoon until fully submerged.
Let stand at room temperature for 30 minutes.
Seal the lid and refrigerate for up to two weeks.
