Easy Pickled Onion Rings Food

PICKLED ONIONS

Steps:

• Bring the onion, red wine vinegar, white vinegar, salt, and sugar to a boil in a saucepan over medium-high heat. Remove from heat and allow mixture to steep until the onion is tender, about 20 minutes. Cool completely before serving.

EASY PICKLED ONION RINGS

Steps:

• Tip the vinegar, sugar, 50ml water and 1 tsp salt into a pan, bring to the boil, then remove from the heat. Add the onions to the pan, cover and leave to cool and pickle. Will keep for 24 hrs.
• Pour the oil into a large pan until it's no more than a third full and heat to 180C. Mix the flour, cayenne pepper, ground coriander and 1 tsp salt together in a bowl and set aside.
• To make the batter, combine the flours and bicarbonate of soda in a bowl, then slowly whisk in the lager. Drain the pickled onion rings and coat in the spiced flour mixture. Carefully dip them, one at a time, into the batter, then fry in the hot oil for 2-3 mins until golden and crisp. Drain on kitchen paper and season with the paprika and some sea salt.

EASY PICKLED JALAPENOS

Steps:

• Combine the vinegar, 2/3 cup water, onions, salt, peppercorns and coriander in a small pot, bring to a boil, then reduce to a simmer and cook for 5 minutes.
• Put the jalapenos in a heatproof 1-pint jar and pour the hot pickling mixture over them. Allow them to sit and soak up the flavor for 30 minutes up to overnight-the longer they sit, the more they will soften and absorb flavor. Stored in the refrigerator, they will keep for up to 1 month.

PICKLED RED ONIONS

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.

FRIED PICKLES AND ONION RINGS

Steps:

• In a large, heavy saucepot fitted with a deep-frying thermometer, heat the oil to 350 degrees F. Line one baking sheet with paper towels; line a second baking sheet with parchment; and set a rack over a third baking sheet.
• Cut the ends off the onions and peel the skin. Slice the onions crosswise into three rounds, then separate into rings.
• Place the dill pickle chips on the paper-towel-lined baking sheet, cover with more paper towels and dry well.
• Whisk the eggs in a medium bowl. Add the buttermilk and whisk to combine. In another medium bowl, whisk together the flour, 1 tablespoon salt and 1/2 teaspoon pepper. Place the breadcrumbs in a shallow dish.
• Toss the onions rings in the seasoned flour; coat well. Then dip the onion rings in the buttermilk mixture. Dredge the onion rings a second time in the flour and again in the buttermilk (for a double dredge). Toss the onion rings in the breadcrumbs and place on the parchment-lined baking sheet.
• Use the same double-dredge process--flour, buttermilk, flour, buttermilk, panko--for the pickle chips.
• In batches, fry the onion rings until golden brown, 1 to 1 1/2 minutes. Remove to the rack to rest. Sprinkle immediately with salt.
• Fry the pickle chips until golden brown, 1 to 2 minutes. Remove to the rack and sprinkle with salt. Serve immediately.

PICKLED ONIONS - QUICK AND EASY

Steps:

• peel the onions and fit into a jar carefully to make a tight fit, The average size jar I use is one that gerkins came inches this amount makes at least 2 jars.
• Fill the jar to the top with brown vinegar and add 2 dried chillis and 5-6 whole peppercorns. Seal well, place is a dark cupboard for two weeks. Then open and enjoy.

PICKLED ONION RINGS

Steps:

• Slice the onions into 1cm-thick rings and set aside. Tip the vinegar, sugar, 50ml water and 1 tsp salt into a pan, bring to the boil, then remove from the heat. Add the onions to the pan, cover with cling film and leave to cool. You can do this up to a day ahead.
• Fill a large saucepan half full with oil and heat until the temperature reaches 180C on a frying thermometer. Mix the flour, cayenne pepper, coriander and 1 tsp salt in a bowl, and set aside.
• To make the batter, combine the flours and bicarb in a bowl, then slowly whisk in the beer. Drain the onion rings and coat them in the spiced flour. One at a time, dip them in the batter and fry in the hot oil for 2-3 mins until golden and crisp. Drain on kitchen paper and season with smoked paprika and flaky sea salt.

TRE'S PICKLED ONION RINGS

Steps:

• Cut onion into thin slices. Separate into rings and put into a two cup sterilized jar.
• Pour boiling water over to cover onions. Allow to cool, then drain.
• Mix together vinegar, water, sugar, salt and hot pepper sauce and bring to a boil. Pour over onion rings.
• Cover tightly and refrigerate for at least 2 days before using.
• Store in refrigerator up to 2 months.

BEST EVER ONION RINGS

Steps:

• Whisk together eggs, milk, flour, baking powder, and onion salt in a bowl to make a smooth batter.
• Heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees F (175 degrees C).
• Dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. With a slotted spoon, remove the onion rings to paper towels to drain. Serve hot.

QUICK PICKLED SWEET ONIONS

Steps:

• Bring all ingredients except onions to a boil.
• Reduce heat and gently boil for one minute.
• While mixture is boiling, cram onion rings into a glass jar as tightly as you can. Don't worry if the rings break. This is not a pretty pickle.
• Remove boiling mixture from stove and pour directly into the jar. Allow bubbles to rise to the surface, then refill as needed leaving 2cm headroom.
• Screw lid on gently and allow to cool on counter top.
• Once cooled, refrigerate for up to one month.
• This is not a sterilized pickle. Do not store unrefrigerated!

EASY PICKLED RED ONIONS

Steps:

• Divide sliced onions, garlic halves, ginger slices, and peppercorns among 3 pint-sized jars.
• Combine water, apple cider vinegar, distilled vinegar, maple syrup, and salt in a saucepan. Bring to a simmer over medium heat, stirring occasionally. Remove from heat and ladle vinegar mixture into each jar. Gently press down on onions with a spoon until they are submerged. Allow to sit, uncovered, until liquid is room temperature, about 30 minutes, then cover and store in the refrigerator.

PICKLED RED ONIONS

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.

PICKLED ONIONS

Steps:

• Place all ingredients except onions into sauce pot over medium high heat. Bring just to a boil while stirring often.
• While cider is coming to a boil, peel onions and slice into rings. Separate each ring.
• When mixture comes to a boil remove from heat and add in onions. Stir and allow to sit for five minutes,or until onions have wilted down into vinegar some. Stir again and let sit for another five minutes.
• Place in container, cover, and refrigerate until well chilled and ready to serve. Serve as a side relish or a topping on pinto beans, cornbread, etc.

EASY ONION RINGS

Steps:

• Slice the onion as thinly as possible (a mandolin would be perfect, but I don't own one, so I used a sharp knife.).
• Soak the onion in the buttermilk for 15 minutes, or while the oil is heating.
• Toss the onion slices in a plastic bag with the baking mix until well coated.
• Drop the coated rings into the hot oil, fry for approximately 4 minutes, turning half way through so that both sides are the same color (should be light brown, and you will likely see the onion "peeking" through the coating.
• Drain on a plate lined with paper towel.
• Serve hot with your favorite dip- Ranch dressing or ketchup are both good with these.