PICKLED RED ONIONS
These pickled red onions are easy to make and a great topping for tacos, salads, etc. Keep refrigerated.
Provided by itsvince
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Bring water to a boil in a saucepan.
- Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar. Repeat twice more to cook onions slightly.
- Measure vinegar into a bowl. Stir in salt and sugar until dissolved. Add peppercorns. Pour vinegar solution over onions. Seal and shake well.
- Refrigerate at least 1 hour before serving so that the flavor develops.
Nutrition Facts : Calories 14.8 calories, Carbohydrate 3.5 g, Fiber 0.6 g, Protein 0.4 g, Sodium 226.4 mg, Sugar 1.7 g
PICKLED RED ONIONS
These zingy pickled onions are great for salads, burgers and tacos.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 5
Steps:
- Put the onions in a medium bowl. Combine the vinegar, sugar, coriander, 2 teaspoons salt and a few grinds of pepper in a small saucepan and bring to a simmer over medium heat. Cook until the sugar dissolves, about 1 minute. Pour the mixture over the onions, cover and set aside until cooled to room temperature.
RED ONION RINGS
DELICIOUS and yummy describes these onion rings. Not only does the batter coat well, but fries up light and crunchy, with a little kick from the secret ingredient, cayenne.
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Cut onion into 1/4-in. slices; separate into rings. In a shallow bowl, whisk 2 tablespoons flour, egg white, buttermilk, salt and cayenne until blended. Coat onion rings with remaining flour, then dip in buttermilk mixture. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry onion rings, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 302 calories, Fat 15g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 383mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
GOLDEN CRUNCHY PICKLED ONIONS
From yahoo group. Description states: "You should allow two weeks after preparing these before eating. They'll be tasty right away, but they'll be sublime if you exercise two weeks' worth of patience!"
Provided by dicentra
Categories Vegetable
Time 45m
Yield 12 pints
Number Of Ingredients 11
Steps:
- To each prepared pint jar add 6 cloves, 6 peppercorns, 1 tsp mustard seed and 1/2 tsp celery seed. Set aside.
- Peel and slice the onions into 1/4″ thick rings. Separate the onion rings carefully and divide among the jars.
- In a large nonreactive saucepan, stir together the vinegar, water, sugar, salt, turmeric and cinnamon over high heat. Heat the syrup to boiling and then allow it to simmer for 2 minutes.
- Pour the hot liquid over the onion rings being sure to leave 1/4″ of headspace. Use a chopstick or skewer to remove air pockets that might be in the jars by running it along the inside wall of the jar. If needed, add more hot syrup to maintain the 1/4″ headspace.
- Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Nutrition Facts : Calories 398.2, Fat 0.7, SaturatedFat 0.1, Sodium 461.2, Carbohydrate 92.7, Fiber 3.7, Sugar 77.2, Protein 2.6
PERFECT PICKLED ONIONS
Fresh, cold, and crisp pickled onions. So easy to make, you should always have these on hand to jazz up sandwiches, salads, charcuterie boards, tacos, and more. The leftover pickling liquid can be used to make dressings or marinades. They add a bright, tangy bite when served alongside rich foods.
Provided by NicoleMcmom
Time 8h30m
Yield 24
Number Of Ingredients 10
Steps:
- Cut onions into very thin slices; place in two 1-quart glass jars or one large bowl, packing them tightly together. Add garlic cloves, jalapeno slices, bay leaves, and pepper flakes.
- Combine vinegar, water, sugar, salt, and peppercorns in a medium saucepan over medium-high heat. Bring to a simmer. Cook, stirring often until sugar and salt dissolve. Remove from the heat and let stand for 10 minutes.
- Pour warm liquid over the onions and press down if necessary to submerge. Cover and refrigerate, 8 hours to overnight. Serve immediately or store in the refrigerator for up to 1 month.
Nutrition Facts : Calories 23.5 calories, Carbohydrate 4.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 322.6 mg, Sugar 3.5 g
INDIAN PICKLED ONIONS - SIRKE WALA PYAAZ
The sirke wala pyaaz is an easy to make Indian pickled onions recipe that uses just a few ingredients. Make it at home restaurant style.
Provided by Abby
Categories Pickle
Time P1DT10m
Number Of Ingredients 9
Steps:
- Cut the onions into rings and slit the green chillies. (If using shallots, use about 500 grams and cut into 4 to 6 parts each.)
- Put onions in a jar with the sugar, salt, vinegar, and water.
- Optionally, for a healthier pickle, add some turmeric powder.
- Another option we sometimes use is to add some beetroot slices for a natural pink color.
- Leave aside for 24 hours and then it is ready to serve.
Nutrition Facts : Calories 47 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1227 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
PICKLED ONIONS
Steps:
- Peel and thinly slice onions to make onion rings then set aside.
- Add all the ingredients together (except the onions) in a pot and bring the mixture to a simmer for 8 minutes. Then quickly blanch the onion rings in the hot vinegar mixture.
- Then transfer the onions in a glass jar. Pour the simmered vinegar mixture over the onions once it's cooled down.
- Put the lid on and store it in the refrigerator. I recommend eating pickled onions after a day of preservation.
Nutrition Facts : ServingSize 1 g, Calories 0.4 kcal, Carbohydrate 0.1 g, Sodium 14 mg
CRUNCHY PICKLED RED ONION RINGS
Make and share this Crunchy Pickled Red Onion Rings recipe from Food.com.
Provided by dicentra
Categories Onions
Time 30m
Yield 3 pints
Number Of Ingredients 11
Steps:
- Peel the onions and slice them ¼ " thick; separate the slices into rings. Divide the onion rings amoung 3 clean, dry pint canning jars.
- To the onions in each jar add 6 whole cloves, 6 peppercorns, 1 teaspoons mustard seed and ½ teaspoons celery seed.
- Combine the vinegar, water, sugar, salt, turmeric and cinnamon in a stainless-steel or other non-reactive saucepan. Heat to boiling, then simmer 2 minutes.
- Fill the jars with the hot liquid, leaving ¼ " of headspace. Remove any air bubbles by running a long thin knife blade or a cooking chopstick around the inside walls of the jars and add liquid if necessary to maintain the ¼ " of headspace.
- For refrigerator storage - let the jars cool uncovered, then cover with a doubled sheet of plastic wrap and a cap, any kind, that fits the jar. Refrigerate for at least 2 weeks before serving. The pickles keep (and improve) for many months in the fridge.
Nutrition Facts : Calories 410.3, Fat 1.5, SaturatedFat 0.2, Sodium 1568.1, Carbohydrate 93.4, Fiber 4.1, Sugar 77.2, Protein 3.2
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- Place sliced onions into clean sterilized jars, pack tightly. (If I'm out of mason jars, I like to use old spaghetti sauce or pickle jars! Just make sure they're well cleaned.)
- Combine vinegar, water, sugar and salt in a microwave safe glass or bowl and microwave for 1 - 2 minutes, until salt and sugar dissolve when stirred.
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- Peel the red onions and slice them into 1/4 to 1/2-inch rings and add them to a large bowl. Pour boiling water over the onions and allow them to soak for one minute. Drain the onions in a colander and allow them to cool enough to handle.
- While the onions are cooling, add the sugar, salt and vinegar to a pitcher or bowl (non metallic) stir to dissolve. Add half of the onions to the jar, I used a fork to lift and distribute them evenly, pressing just slightly to settle them in, add the thyme and peppercorns and the remainder of the onions.
- Pour the vinegar over the onions and use a knife inserted between the jar and the onions moving around the jar to release any air bubbles. Add additional vinegar, if needed, to cover the onions, put the lid on the jar and store in the refrigerate.
- The onions will be ready to eat in about 30 minutes, but they get better as they age. They will keep for several weeks but are best in the first week
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- Slice your onion into half or quarter-sized rings. I prefer to slice mine to be about 1/4″ thick, but that depends on personal preference. Use a mandoline if you’d like your slices to be more uniform and/or thinner.
- Prepare the pickling liquid by adding all of the remaining ingredients (see notes for add-ins) to a small pot or pan over high heat. Stir the mixture together to dissolve the salt and sugar. Once the liquid comes to a boil, carefully pour it into the glass mason jar and let it sit on your counter until it cools to room temperature. The onion pieces will gradually soften and shrink with time – if any stick above the liquid in the beginning, press them down with a fork 5-10 minutes later.
- Seal your jar, then store in the fridge for up to one month. These pickled onions will be the most crispy within the first week, then will gradually soften with time. Serve as desired.
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- Combine the ingredients in a large mason jar. Cover and let sit at room temp for 2 hours, shaking periodically so the salt and sugar will fully dissolve in the vinegar mixture.
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