PICKLED ONIONS
Preserved shallots in malt vinegar make a classic condiment that will never ge.t old. Beautiful with cheese and cold meats
Provided by Sarah Cook
Categories Buffet, Condiment
Time 20m
Yield Makes 2 large jars
Number Of Ingredients 4
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.
Nutrition Facts : Calories 37 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.3 grams fiber, Protein 0.5 grams protein, Sodium 0.3 milligram of sodium
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.
EASY AND TRADITIONAL BRITISH PUB STYLE PICKLED ONIONS
I have been making these for years and years now, and I always like to have a jar handy in the pantry. They are great to munch on with cold meats, cheeses, bread and crackers, as well as being a much loved and traditional accompaniment to Ploughman's Lunch and also Fish and Chips. You will often see large jars of pickled onions in British fish and chip shops, AND on the bar in British pubs! If you start these in October, they will be ready to eat by Christmas and New year - making them an ideal addition for your cold buffet table and cheese boards. Please note, this is an easy and therefore a NON BRINING method; they will last for about 6 to 9 months in ideal conditions, a cool and dark pantry or store cupboard. If you wish to make these in bulk to last a couple of years, you need to brine the onions first; I have added brining notes at the end of the recipe instructions. I hope you will enjoy these as much as we do!
Provided by French Tart
Categories Onions
Time P1m14DT15m
Yield 1 Large Jar Pickled Onions
Number Of Ingredients 3
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.
Nutrition Facts : Calories 533.3, Fat 0.7, SaturatedFat 0.2, Sodium 63.4, Carbohydrate 98.5, Fiber 12.7, Sugar 41.8, Protein 8.3
PICKLED ONION
"I've been experimenting with pickle making for years, and I'm still trying to create the ultimate pickle," writes Margaret Berardi of Bridgeport, Connecticut. Keep this relish-like topping on hand all summer in the fridge.
Provided by Taste of Home
Time 25m
Yield 1 cup.
Number Of Ingredients 9
Steps:
- In a small bowl, toss onion with 1 teaspoon salt; let stand for 1 hour. Drain and rinse in cold water; set aside. , In a small saucepan, combine the vinegar, water, sugar, garlic, mustard seed, mustard, celery seed and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until sugar is dissolved. Stir in onion; simmer 3 minutes longer or until onion is heated through, stirring often. , Transfer to a serving dish. Cool to room temperature. Cover and refrigerate for at least 3 hours before serving. Serve with a slotted spoon.
Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 123mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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
PICKLED ONIONS
A tangy and easy little condiment to spice up any dish.
Provided by Bobi
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 1h
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 18.6 calories, Carbohydrate 4.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1744.8 mg, Sugar 2.2 g
PICKLED ONIONS
Steps:
- Saute the onions over low heat in 1 tablespoon of olive oil until soft. Place the vinegar, 1/4 cup of olive oil, sugar, peppercorns and thyme in a large noncorrosive saucepan and bring to a boil. Add the onions to the hot liquid and simmer for 5 minutes. Remove the pot from the heat and allow the onions to steep for at least 2 hours or overnight. (if storing overnight, place in a bowl and cover.) When ready to serve, drain the liquid and top with thyme.
QUICK PICKLED ONIONS
Pickled onions make a tangy addition to a sandwich, burger or salad. Adapted from Martha Stewart's Living magazine. This recipe was made for the wagon trains going through Montana.
Provided by Sharon123
Categories Onions
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Place onion slices into a small saucepan and cover with water. Bring to a boil; drain and transfer to a nonreactive bowl.
- Bring vinegar, sugar, salt and cloves to a boil in the saucepan. Pour over the onion slices, and let cool.
- Chill in an airtight container for at least 2 hours, or up to a month.
Nutrition Facts : Calories 148.6, Sodium 1551.7, Carbohydrate 38, Fiber 0.7, Sugar 35.3, Protein 0.4
QUICK PICKLED ONIONS
These colourful, spiced sweet and sour onions add piquancy to a ploughman's, or a sharp finish to Mexican food - an ideal edible gift to make ahead and pop in a homemade hamper
Provided by Cassie Best
Categories Side dish
Time 20m
Yield Makes 500g
Number Of Ingredients 8
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.
Nutrition Facts : Calories 34 calories, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Sodium 1.5 milligram of sodium
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