EASY PICKLED RED ONIONS
These pickled red onions are simple to make. Add them to pasta or potato salads or use them on top of burgers, fish tacos, or pizza. Don't toss the pickling liquid--it's great in vinaigrettes or other recipes that call for vinegar. Store in the refrigerator for up to 2 weeks.
Provided by jaybu
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 50m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 15.5 calories, Carbohydrate 3.3 g, Fiber 0.3 g, Protein 0.2 g, Sodium 241.7 mg, Sugar 2.1 g
EASY PICKLED ONIONS
This is a easy recipe for pickled onions.
Provided by Chris Cockren
Categories condiment
Time 15m
Number Of Ingredients 5
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!
Nutrition Facts : ServingSize 1 cup, Calories 28 calories
EASY PICKLED RED ONIONS
Making your own pickled red onions is so easy and this recipe flavoured with mustard seeds, oregano and Balsamic vinegar is just delicious.
Provided by Alida Ryder
Categories Homemade pickles
Time 10m
Number Of Ingredients 10
Steps:
- Place the red onions in a 1 liter (4 cup capacity) sterilised glass jar.
- In a small saucepan, heat the remaining ingredients until the sugar has dissolved then pour over the red onions, ensuring the onions are completely covered.
- Place the lid on the jar and allow to cool before placing in the fridge for at least 24 hours before serving.
- These pickles will last for up to 1 month in the refrigerator.
Nutrition Facts : Calories 99 kcal, Carbohydrate 22 g, Protein 1 g, Sodium 878 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
HOW TO MAKE PICKLED ONIONS - EASY PICKLED RED ONIONS RECIPE
How To Make Pickled Onions - Easy Pickled Red Onions Recipe - quick to make, with minimal prep work and just 5 basic ingredients. These pickled red onions are great for appetizers, antipasto platters, salads, soups, on top of pizza, sandwiches or tacos. These simple to make pickled onions are great on their own, too!
Provided by Lyubomira
Categories Appetizer
Time 5m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 13 kcal, Carbohydrate 2 g, Sodium 297 mg, Sugar 1 g, ServingSize 1 serving
PICKLED "RED" ONIONS
Provided by Bobby Flay
Categories side-dish
Time 1h5m
Yield 4 servings as a side dish
Number Of Ingredients 6
Steps:
- Place all ingredients in a small bowl and season with salt and pepper to taste. Let sit at room temperature for 1 hour.
QUICK-PICKLED RED ONIONS
Fast and easy pickled red onions instantly upgrade just about any dish. We love them on Martha's favorite Hake Burgers, but try adding them to eggs, tacos, grilled meats, and salads.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Place onions in a medium heatproof bowl. Bring vinegar, sugar, and salt to a boil in a saucepan; pour over onions. Let cool completely. Refrigerate, covered, at least 2 hours and up to 1 month.
HOW TO PICKLE RED ONIONS
Learning how to make pickled red onions is SO easy - it only takes five minutes and you probably have all the ingredients! You'll love having a jar of these in your fridge for tacos, avocado toast, and more!
Provided by Rachel Gurk
Categories Salad Dressings & Toppings
Time 1h
Number Of Ingredients 5
Steps:
- Slice the red onions as thin as you can. I use a mandoline but a sharp knife works well, too.
- Stuff all the red onions in the jar of your choice. A bowl works too but a jar is easier to store in the fridge.
- In a measuring cup, combine apple cider vinegar, salt, sugar, and warm water. Stir to dissolve the sugar and salt. Pour the pickling mixture over the sliced onions, making sure they are immersed in the liquid, and let them set for an hour.
- After an hour, cover and store in the fridge for up to three weeks.
Nutrition Facts : Calories 14 kcal, Carbohydrate 3 g, Sodium 437 mg, Sugar 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Fiber 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
QUICK PICKLED RED ONIONS
This quick pickled red onions recipe is easy to make in just 30 minutes with just 5 ingredients. See notes above for extra seasonings that you are welcome to add in too.
Provided by Ali
Time 35m
Number Of Ingredients 5
Steps:
- In a small saucepan, stir together the vinegar, water, salt and your desired amount of sweetener. Cook over medium-high heat until the mixture reaches a simmer. (Or alternately, you can heat the mixture in the microwave.)
- Place the thinly-sliced onions in a mason jar. Pour the hot vinegar mixture over the onions, screw on the lid, and shake the onions briefly until they are evenly coated with the vinegar mixture.
- Let the onions marinate for 30 minutes. (You may need to press the onions down with a spoon so that they are all submerged under the vinegar mixture.)
- Serve immediately, or refrigerate the onions in a sealed container for up to 2 weeks.
PICKLED RED ONIONS
Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.
Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
PICKLED ONIONS
Red pickled onions are easy and ready in minutes. This recipe is crispy, tangy and versatile. Use it for salads, sandwiches, tacos, and more!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 25m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 0.25 cups (without liquid), Calories 4 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
EASY PICKLED RED ONIONS
A great substitute for a pickle, and will add "life" to really any dish! Plan ahead the onions have to marinate for a minumum of 2 hours. I only use Kosher salt to make these but you can use about 1-1/2 teaspoons regular white salt, or to taste.
Provided by Kittencalrecipezazz
Categories Onions
Time 2h
Yield 5 cups (approx)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 74, Fat 0.1, Sodium 1397.1, Carbohydrate 18.7, Fiber 0.8, Sugar 15.2, Protein 0.6
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.
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
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4.9/5 (191)Calories 37 per servingCategory Condiment
- Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.
- In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.
- Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.
- Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.
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- Bring vinegar, water, sugar, and salt to a boil until sugar and salt dissolve. Remove from heat and pour over onions in a bowl.
- Allow onions to cool to room temperature, then place in a jar with the vinegar mix. Cover and chill. Keep refrigerated.
PICKLED ONIONS RECIPE (QUICK & EASY) - MOMSDISH
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4.8/5 (320)Total Time 15 minsCategory Appetizer, VeggetableCalories 11 per serving
- Prepare the marinade for the onions by placing everything into a separate jar. Stir to combine until salt and sugar dissolve. Slice onions into half rings.
- Break them apart and place them into the jar. Pour marinade over the onions and make sure they are fully covered. Seal the jar and refrigerate.
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- Add sliced onions to a 2 cup jar with a lid – it’s okay to press the onions down to get them to all fit in the jar
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- Add sliced red onions to a medium bowl. Pour boiling water over the onions to cover and let sit for 20 seconds. Drain onions and place in mason jar or bowl.
- Heat apple cider vinegar, lime juice, 1/8 cup sugar, chili flakes, and salt in a small saucepan over medium heat until sugar has dissolved, about 3 minutes.
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Reviews 2Servings 8Cuisine AmericanCategory Extras
- Add lime juice, vinegar, sugar and salt to mason jar or container. Let stand for about 5 minutes so sugar can dissolve.
PICKLED ONIONS - MAMA LOVES FOOD
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Ratings 3Category CondimentCuisine AmericanTotal Time 15 mins
- 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.
- Pour brine over onions, cover and refrigerate at least two days. When the onions have turned an even shade of pinkish purple, they're ready.
PICKLED RED ONIONS (NO SUGAR) - HEALTHY RECIPES BLOG
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- Peel the onion and slice it into thin, 1/8-inch slices. Separate the slices into rings and place them in a jar large enough to accommodate all of them (a 1-quart jar should work). Make sure you use a glass jar that can withstand hot, near-boiling water.
- In a small saucepan, combine the vinegar, water and salt. Add the bay leaves and the peppercorns. Bring to a boil over high heat, stirring until the salt dissolves.
- Turn the heat off. Remove the saucepan from heat and allow it to rest and slightly cool for about 5 minutes.
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5/5 (3)Total Time 10 minsCategory CondimentCalories 14 per serving
- In a separate cup whisk together the hot water with the sugar and salt until dissolved. Stir in the apple cider vinegar.
- Pour the pickling mixture over the sliced onions, cover with a lid and allow to sit on the kitchen counter until completely cool. Transfer to the refrigerator overnight. Serve the next day.
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Reviews 2Total Time 24 hrsCategory CondimentCalories 14 per serving
- Thinly slice the red onions. I like to make mine bit sized so I cut the onion in half and then thinly slice it from there. You can make the slices are long or short as you like.
- Either in a large mason jar or bowl, add the garlic, peppercorns, salt and maple syrup. Stir until combined and then pack in all of your onion slices. If making in a jar, make sure to press them down so you can fit as many in as you can.
- Pour in the vinegar and water. At this point, if all the of onions are not fully covered you can add in extra vinegar or water until they are.
- Tighten the lid on the jar and shake until all ingredients are evenly distributed. If making in a bowl, just stir until combined.
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