Pickled Onions Food

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.

PICKLED RED ONIONS

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.

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.

PICKLED ONIONS

Steps:

• Place onion slices in a medium bowl. Pour vinegar and 1/2 cup warm water over onion. Stir in sugar and season with salt; let stand until slightly pickled, about 30 minutes. Drain. DO AHEAD: Can be made 2 days ahead. Let cool slightly. Cover and refrigerate.

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.

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.

EASY PICKLED RED ONIONS

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.

INDIAN PICKLED ONIONS

Steps:

• Combine the ingredients together in a bowl and mix well - the onions will soften a bit as they sit (I like to make mine the night before serving, but a few hours will do).
• You can keep this in the fridge for up to a week.

PICKLED ONIONS

Steps:

• Using a VERY sharp knife slice the onions as thin as you are able.
• Place the sliced onions into a bowl and set aside.
• Use only FRESH lemon juice. Usually 2 medium lemons will have plenty of juice. Squeeze the lemons until you have 1/4 cup juice. Discard the seeds and pour juice into a small bowl. Add the vinegar to the lemon juice.
• Sprinkle the onions with salt and red pepper to taste.
• Pour the lemon/vinegar mixture over the onions and gently toss with your fingers until all the onions are wet and the salt and red pepper is evenly distributed.
• Cover the bowl and allow to sit at room temperature for about 45 minutes. The onion will turn bright pink and decrease in volume.
• Taste an onion slice. When it's zingy and crunchy and yummy serve with your favorite dish.

PICKLED ONIONS

Steps:

• Combine salt and 4 cups of water in a large glass bowl. Stir until salt dissolves. Peel skin from onions, leaving onions whole. Add to salted water. Cover. Stand at room temperature for 2 days.
• Drain onions. Rinse well under cold water and dry. Pack into 4 x 3-cup capacity sterilised jars, layering with chillies, bay leaves and peppercorns.
• Place vinegar, sugar allspice, extra peppercorns and cloves into a saucepan over low heat. Cook, stirring, for 15 minutes or until sugar has dissolved. Bring to the boil. Simmer, uncovered, for 15 minutes or until syrup thickens slightly. Set aside to cool completely. Strain liquid. Pour over onions, making sure onions are completely covered. Seal jars. Allow to stand for 6 weeks before using.

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.

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.

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.

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.