Pickled Onions And Peppers Food

PICKLED JALAPENOS AND ONIONS

Pickled Jalapenos and Onions image

Provided by Ree Drummond : Food Network

Time 1h35m

Yield 2 cups

Number Of Ingredients 5

Ingredients

3 jalapenos, sliced
1 large red onion, sliced into half-moons
1 cup apple cider vinegar
1 teaspoon sugar
1 teaspoon kosher salt

Steps:

Put the jalapenos and red onions in a 16-ounce wide-mouth mason jar.
In a small saucepan, combine the vinegar, sugar, salt and 1 cup water. Bring to a boil, stirring until the sugar and salt are dissolved.
Pour the hot liquid over the veggies in the jar, screw on the lid and set aside. When it has cooled to room temperature, transfer the jar to the fridge to chill for a minimum of an hour, which will allow the vegetables to pickle. The pickles will last in the fridge for 3 days. Serve them on pulled pork sandwiches.

PICKLED ONIONS AND PEPPERS

Pickled Onions and Peppers image

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time P7D

Yield Makes 2 pints

Number Of Ingredients 10

Ingredients

1 1/2 cups distilled white vinegar or apple-cider vinegar
2 teaspoons sugar
1/2 teaspoon whole black peppercorns
1/2 teaspoon coriander seeds
3 whole allspice berries
2 dried bay leaves
Coarse salt
2 small red onions (8 ounces), cut into rings
8 baby bell peppers (8 ounces), cut into rings
1 small jalapeno, cut into rings

Steps:

Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with vegetables. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.

PERFECT PICKLED ONIONS

Perfect Pickled Onions image

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

Ingredients

3 medium red onions
2 cloves garlic, or to taste
1 medium jalapeno pepper, sliced, or to taste
2 bay leaves
½ teaspoon crushed red pepper flakes, or to taste
3 cups apple cider vinegar
1 ½ cups water
⅓ cup white sugar
4 teaspoons kosher salt
1 teaspoon whole black peppercorns

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

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