PICKLED RED ONIONS
Steps:
- Place the onions in a medium saucepan and pour in enough water to cover. Bring to a boil, and remove from the heat. Strain and set the onions aside. Combine all the remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer and cook 10 minutes. Add the blanched onions and simmer an additional 10 minutes. Transfer the mixture to a container, cover and refrigerate at least a day before serving. Pickled onions will keep in the refrigerator up to month.
JUNIPERO GIBSON WITH PICKLED RED ONION
Provided by Gabrielle Hamilton
Categories easy, weekday, cocktails
Time 30m
Yield 4 cocktails
Number Of Ingredients 5
Steps:
- Place onion in a bowl, and season with salt. Let sit for 10 minutes. Sprinkle vinegar on top, and let sit 10 minutes more.
- Chill 4 martini glasses in freezer. Fill a spray bottle with 1/4-inch vermouth, and spray the inside of each glass. Or pour a little vermouth in each glass, swirl it, then pour it out, so glass is just lightly coated.
- Place 3 or 4 pieces of onion in each glass (reserve remaining onion for drinks on another day). Fill a large cocktail shaker with ice, and pour gin over it. Shake vigorously. Strain into glasses. Serve.
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
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 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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