CRUNCHY PICKLED RED ONION RINGS
Make and share this Crunchy Pickled Red Onion Rings recipe from Food.com.
Provided by dicentra
Categories Onions
Time 30m
Yield 3 pints
Number Of Ingredients 11
Steps:
- Peel the onions and slice them ¼ " thick; separate the slices into rings. Divide the onion rings amoung 3 clean, dry pint canning jars.
- To the onions in each jar add 6 whole cloves, 6 peppercorns, 1 teaspoons mustard seed and ½ teaspoons celery seed.
- Combine the vinegar, water, sugar, salt, turmeric and cinnamon in a stainless-steel or other non-reactive saucepan. Heat to boiling, then simmer 2 minutes.
- Fill the jars with the hot liquid, leaving ¼ " of headspace. Remove any air bubbles by running a long thin knife blade or a cooking chopstick around the inside walls of the jars and add liquid if necessary to maintain the ¼ " of headspace.
- For refrigerator storage - let the jars cool uncovered, then cover with a doubled sheet of plastic wrap and a cap, any kind, that fits the jar. Refrigerate for at least 2 weeks before serving. The pickles keep (and improve) for many months in the fridge.
Nutrition Facts : Calories 410.3, Fat 1.5, SaturatedFat 0.2, Sodium 1568.1, Carbohydrate 93.4, Fiber 4.1, Sugar 77.2, Protein 3.2
TRE'S PICKLED ONION RINGS
"Good with hamburger, cheese sandwich, egg salad sandwich and as a pickle with regular meals."
Provided by Chief Teer
Categories Onions
Time 1h
Yield 2 cups, 20 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 8.9, Sodium 30.6, Carbohydrate 2, Fiber 0.1, Sugar 1.8
PICKLED ONION RINGS
Forget soggy onions rings! Lightly pickling the onion before frying gives Tom Kerridge's beer-battered onion rings the edge
Provided by Tom Kerridge
Categories Side dish, Snack, Starter
Time 25m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 316 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 1.3 milligram of sodium
ONION RINGS
Provided by Maneet Chauhan
Categories appetizer
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- For the onion ring masala: Combine the chaat masala, ground cumin, chili powder and mint.
- Mix together the buttermilk, tandoori masala and 2 teaspoons of the onion ring masala. Add the onion rings and press to coat. Marinate covered in the refrigerator for at least 1 hour.
- Fill a large Dutch oven halfway with vegetable oil and heat to 375 degrees F.
- Mix together the flour and 2 tablespoons onion ring masala in a shallow bowl or large dish. Dredge the onions in the seasoned flour in batches, coating each ring evenly. Shake off any excess flour and carefully place the rings into the hot oil. Fry in batches until golden brown, turning to cook evenly and prevent sticking, about 3 minutes. Remove from the oil and drain on paper towels.
- Season the fried onion rings with more onion ring masala and salt, and repeat with the remaining onions. Make sure the vegetable oil comes back up to 375 degrees F in between batches.
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.
EASY PICKLED ONION RINGS
Feast on these lager-battered pickled onion rings as a snack, or serve as part of an American-themed spread, with BBQ chicken pieces and mac 'n' cheese
Provided by Tom Kerridge
Categories Side dish, Snack
Time 25m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 316 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 1.3 milligram of sodium
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 SWEET ONIONS
These slightly crunchy pickled onions are not only a great gift for Christmas, but also a terrific contribution to a backyard barbecue as a relish for burgers and hot dogs. -Laura Winemiller, Delta, Pennsylvania
Provided by Taste of Home
Time 40m
Yield 4 half-pints.
Number Of Ingredients 5
Steps:
- Place onions in a colander over a plate; sprinkle with canning salt and toss. Let stand 1 hour. Rinse and drain onions, squeezing to remove excess liquid., In a Dutch oven, combine vinegar, sugar and thyme; bring to a boil. Add onions and return to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat., Carefully ladle hot mixture into four hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 36 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 395mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein.
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