Easy Pickled Onions Food

EASY PICKLED ONIONS

Steps:

• In a saucepan over medium heat, combine 3/4 cup vinegar, 3/4 cup water, 1 teaspoon salt, and a pinch of sugar (optional). Bring to a light boil or until all of the salt is dissolved.
• Chop up the red onion (you can peel and discard the outer skin). I cut it into quarters and then slice lengthwise.
• Give the slices a quick toss and then stuff them in a pint-sized glass jar. Add the vinegar mixture along with 1 garlic clove chopped in half and some freshly ground pepper (or whole peppercorns).
• Let cool on counter for a few minutes. Then cover and store in the refrigerator.
• The pickled onions will have most of their flavor after a few hours of resting in the brine.

EASY AND TRADITIONAL BRITISH PUB STYLE PICKLED ONIONS

Steps:

• Peel the onions and pack one third of them tightly into a large Kilner jar or preserves jar. (You can also use several smaller jars if you wish.).
• Scatter one third of the pickling spices over the top of the first layer of onions and continue packing the onions in to the jar - adding two more layers of pickling spices as you go.
• Pour the malt vinegar into the jar, making sure that all the onions are covered by the vinegar.
• Add some extra vinegar if there is not quite enough.
• Seal the jar and store in a dark, cool place for at least 6 weeks before using the pickled onions.
• Brining Notes:.
• You need to begin 2 days ahead by placing the onions in a large non-metallic bowl. Then mix 2 pints of water with 4 ozs of salt together, pour this over the onions and leave them covered with a cloth for 2 days.
• Drain the onions and dry them well, continue as above. These onions will last for up to 2 years + in ideal conditions - a dark and cool pantry or store room.

PICKLED ONIONS

Steps:

• Place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool. Once cool, trim roots and tops and peel. Sprinkle the salt over the peeled onions, stir and leave overnight.
• Next day rinse the onions well and dry with kitchen towel. Place the vinegar and honey into a large pan and gently heat just to dissolve the honey into the vinegar, but do not boil.
• Pack the onions into clean, sterilized jars. Pour over the hot vinegar mixture to fill the jars, and check there are no air pockets. Seal the jars and leave to cool. The onions will be ready to eat after about 1 month or better if kept for 2. Once opened store in the fridge.

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.

EASY PICKLED ONIONS

Steps:

• Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved.
• Place onion in a jar or bowl (I like to use a mason jar). Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you're in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator.
• Use pickled onions to top tacos, nachos, sandwiches, salads, and more!

HOW TO MAKE PICKLED ONIONS - EASY PICKLED RED ONIONS RECIPE

Steps:

• Bring 3 cups of water to a boil. Thinly slice the onions onto rings or half moons. Turn the heat off and add onions. Let them stand for no more than 1 minute, then drain.
• In a jar (8-12 oz jar this a lid that closes tight) combine salt, sugar, garlic, black peppercorns and vinegar. Stir to dissolve. Add onions. Close the lid and let the onions come to room temperature, then refrigerate. Onions taste best after at least 24 hours. Store in the fridge 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.

ENGLISH PICKLED ONIONS (PUB STYLE)

Steps:

• To more easily peel the onions: Trim the ends off of each onion and place them in a heat-proof bowl. Pour boiling water over them and let them sit for a minute. Then drain, rinse with cold water and remove the peels. Place the peeled onions in a bowl, sprinkle with the salt and toss to distribute the salt. Cover with a towel or loosely with plastic wrap and let them sit at room temp overnight. Don't let them sit longer than 14 hours or so or the amount of "crunch" will be compromised. Rinse well and drain thoroughly.
• To make the brine: Place all remaining ingredients in a medium saucepan and bring to a boil until the sugar is dissolved.
• While the brine is simmering, pack the onions into sterilized mason/Kilner jars (plan on using either 4 pint sized jars or 2 quart sized jars). Pour the hot brine over the onions (I pour it through a sieve to collect the spices) and then distribute the spices among the jars. Stick a butter knife or other long object down into the jars to ensure there are no air bubbles. Wipe the jar rims down with a clean, damp cloth. Place the canning lids on the jars (or rubber rings if using) and screw/snap shut while hot to create a vacuum seal. Let the onions cool and then place them somewhere at room temp to mature for at least 3-4 weeks before eating, preferably 6-8 weeks for best flavor. Once opened store them in the fridge where they will keep for 3+ months.
• If canning the onions via boiling water bath for long-term storage (note: they will lost much of their crunchiness): Pack the jars as described above and wipe the rims. Stick a butter knife or other long object down into the jars to ensure there are no air bubbles. Place the lids on the jars and screw them on. Process them in a boiling water bath canner. For pint-sized jars in altitudes up to 1000 ft, process for 10 minutes (see chart in blog post for higher altitudes).Remove the jars from the canner and let them sit undisturbed for 24 hours. Check to make sure the lids are airtight. Then store them in a cool, dark place where they will keep for up to a year. Once opened store them in the fridge where they will keep for 3+ months.

SWEET PICKLED ONIONS RECIPE

Steps:

• Stuff the onions into a pint-size mason jar.
• Combine the remaining ingredients in a small saucepan, and heat them until they boil, stirring until the sugar dissolves. This should only take a few minutes. Turn off the stove, and pour the hot brine into your jar. The heat from the brine will soften the onions.
• Screw the lid onto your jar loosely, and set it on the counter to cool. Once it's cool enough to handle, you can tighten the lid and stick the jar into the fridge.

QUICK PICKLED ONIONS

Steps:

• Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.
• Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar (see tip below). Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened.

EASY PICKLED RED ONIONS

Steps:

• Separate the rings and place into a large bowl.
• Sprinkle with Kosher salt; toss to coat with salt, then let stand for 30 minutes.
• Rinse the onions under cold water and drain very well.
• Place the rings between paper towels and pat dry, then place in a bowl.
• In a small bowl whisk together the vinegar, sugar and black pepper; pour over the rings in the bowl; toss to coat well.
• Place in the fridge for 2 hours before serving.

PICKLED ONIONS

Steps:

• Gather the ingredients for the onions.
• Sprinkle the salt over the dry, peeled onions.
• Stir to make sure the salt is distributed. Cover, refrigerated overnight (do not leave longer than overnight if you want your onions to be crisp).
• When ready, rinse the onions and dry with kitchen or paper towels.
• Gather the ingredients for the pickling liquid.
• Place the malt vinegar, sugar, and all the pickling spice ingredients in a large stainless steel pot.
• Heat on medium to dissolve the sugar, but do not boil.
• Pack the onions into clean, sterilized jars (about two wide-mouth, quart-size canning jars, or smaller jars, if desired).
• Pour the vinegar-spice liquid over the onions to fill the jars, making sure each jar has pickling spices and that there are no air pockets.
• Seal the jars and let cool. Store refrigerated. The onions will be ready to eat after about one month.
• Peeling pickling onions is fiddly and time-consuming. To speed up the process, cut off the top and tail of the onions.
• Then place the onions in a large heatproof bowl and pour boiling water over to cover.
• Drain the water after 10 minutes, and presto, the skins will just rub right off.
• Do not leave in the water too long or the onions will start to go mushy when you preserve them. Dry the onions with a kitchen towel or paper towels. Proceed with pickling.

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.

SAUTEED ONIONS (& MORE ONION RECIPES!)

Steps:

• Slice the onions.
• In a large sauté pan or skillet, heat the olive oil or butter over medium high heat. Add the onion and cook for 4 minutes, stirring occasionally.
• Add the kosher salt and fresh ground black pepper and cook another 4 to 5 minutes, stirring occasionally. Taste to assess doneness and add a few pinches or salt until the flavor pops.

PICKLED ONIONS

Steps:

• Halve the red onion from top to bottom, cutting down through the stem. Place the flat sides down on the cutting board.
• Slice each half VERY thinly (as thin as you can) lengthwise (that's through the stem, the same direction you cut it initially). Transfer to a 1 1/2 pint (24 ounce or 3-cup) or larger mason jar (I use these jars and a medium red onion fits just right) or a similar heat-proof storage container.
• In a medium saucepan, heat the water, white vinegar, apple cider vinegar, honey, kosher salt, and any additional spices over medium-high, just until the mixture comes to a simmer. Whisk together the ingredients until the honey dissolves.
• Place the onion jar in the sink to catch any splashes, then pour the warm pickling liquid over the top (including any whole spices). Use a dull knife or small spoon to lightly stir and push the onions around and down. Ensure the onions and spices are submerged. Let sit for at least 15 minutes prior to use (30 minutes is even better). Or, cool to room temperature, cover, and refrigerate for up to 3 weeks.

QUICK PICKLED ONIONS

Steps:

• In a small saucepot, bring the white wine vinegar, sugar, salt, chili pepper and bay leaves to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool.