PICKLED PEARL ONIONS
These bright zesty pickles are equally at home in a cocktail as they are in a salad, with pâté, or as part of a cured meats and cheese board.
Provided by Mindy Fox
Categories Onion Vinegar Coriander Seed Chile Kid-Friendly Side Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 4 cups onions plus 2 cups pickling liquid
Number Of Ingredients 8
Steps:
- Bring a large saucepan of heavily salted water to a boil. Add onions and cook until crisp-tender, about 4 minutes. Drain and transfer to a large heatproof bowl.
- Cook coriander seeds, fennel seeds, and peppercorns in another large saucepan over medium heat, stirring occasionally, until lightly toasted, about 2 minutes. Add chile, thyme, vinegar, and sugar; bring to a boil, stirring until sugar dissolves. Remove from heat; add to bowl with onions. Let cool to room temperature, then cover and chill at least 12 hours before serving.
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
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 RED PEARL-ONION SLIVERS
Homemade pickled pearl onions make for a flavorful and impressive side dish in this recipe from chef Daniel Humm's "Eleven Madison Park: The Cookbook."
Provided by Martha Stewart
Yield Makes about 1/4 cup
Number Of Ingredients 4
Steps:
- Prepare an ice-water bath. Set a bowl in ice-water bath and set aside.
- Halve onions lengthwise. Remove any centers that are not red. Slice each half into 5 half-moon-shaped pieces; season with salt.
- Heat oil in a small skillet over high heat. Add onions and cook, stirring, 2 to 3 seconds. Add vinegar and toss to combine. Immediately transfer onions to bowl set in ice-water bath; let cool. Strain onions and discard liquid.
PICKLED ONIONS
Make and share this pickled onions recipe from Food.com.
Provided by chia2160
Categories Onions
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- bring vinegar, cumin, salt and sugar to a boil in a saucepan, then reduce heat and simmer 5 minutes add onions,simmer for 2 minutes more.
- transfer to a bowl, stir in cilantro.
- this tastes better after it sits for a few days or more, covered and refrigerated.
Nutrition Facts : Calories 97.4, Fat 0.1, Sodium 392, Carbohydrate 22.8, Fiber 0.8, Sugar 19.2, Protein 0.6
QUICK PICKLED SWEET ONIONS
I use these in egg salad and on toast and on pickle trays and, sadly enough, I eat them right out of the jar. The pickling solution is really concentrated so they only need about 1 day before they're good, but a week makes them perfect.
Provided by LadyLuck1337
Categories Onions
Time 16m
Yield 1 jar, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Bring all ingredients except onions to a boil.
- Reduce heat and gently boil for one minute.
- While mixture is boiling, cram onion rings into a glass jar as tightly as you can. Don't worry if the rings break. This is not a pretty pickle.
- Remove boiling mixture from stove and pour directly into the jar. Allow bubbles to rise to the surface, then refill as needed leaving 2cm headroom.
- Screw lid on gently and allow to cool on counter top.
- Once cooled, refrigerate for up to one month.
- This is not a sterilized pickle. Do not store unrefrigerated!
QUICK PICKLED MUSHROOMS AND PEARL ONIONS
Y'all know I love a good pucker, but what I love about this vinegary little side dish is the little quiet kick it gets from the subtle flavors of white wine vinegar and fresh herbs. It's a perfect complement to a cheese board or spooned onto a burger!
Provided by Carla Hall
Categories side-dish
Time 1h30m
Yield Makes about 8 servings
Number Of Ingredients 10
Steps:
- Combine all of the ingredients in a large saucepan and bring to a boil. Reduce to medium-low heat and simmer for 10 minutes, then remove from the heat and allow to cool completely. The pickled vegetables can be submerged in the liquid in an airtight container and refrigerated for up to 3 months.
PICKLED PEARL ONIONS
Provided by Scott Beattie
Categories Onion Side Vinegar Chill Cinnamon Clove Seed Boil Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 38
Number Of Ingredients 11
Steps:
- Stir first 7 ingredients and fenugreek, if desired, in large saucepan over medium heat until lightly toasted, about 2 minutes. Add vinegar and sugar; bring to boil, stirring until sugar dissolves. Add onions; remove from heat and cool completely. Cover; chill overnight or up to 2 weeks.
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PICKLED PEARL ONIONS RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
3/5 Total Time 45 mins
- Bring a pot of water to a boil. Boil the onions over high heat for 4 minutes. Drain and let cool. When the onions are cool enough to handle, slip off their skins.
- Pack the onions into four 1/2-pint jars. Add 2 cloves, 1/4 teaspoon of mustard seeds and 2 strips of lemon zest to each jar.
- In a small saucepan, combine the water, vinegar, sugar and salt and bring to a boil, stirring to dissolve the sugar. Pour the brine over the onions to cover. Let cool, then seal the jars and refrigerate the onions for at least 3 weeks.
PICKLED PEARL ONIONS RECIPE | MYRECIPES
From myrecipes.com
Servings 3Total Time 1 hr
- Place onions a large pot of boiling water 30 seconds; drain. Plunge into ice water to stop the cooking process; drain. Trim and discard ends of each onion, and slip off skins.
- While jars are boiling, bring vinegar, sugar, salt, and 1/2 cup water to a boil in a 6-qt. stainless steel or enameled Dutch oven over high heat. Boil 3 minutes, stirring occasionally. Add peeled onions, and return to a boil. Reduce heat, and simmer 4 minutes or until onions are almost tender.
- Place 1 1/4 tsp. mustard seeds, 1/2 tsp. celery seeds, and 4 cloves in each hot jar. Pack onions tightly in jars, leaving 1/2-inch headspace. Cover onions with hot pickling liquid, leaving 1/2-inch headspace. Seal and process jars, processing 10 minutes.
QUICK PICKLED PEARL ONIONS RECIPE - THOMAS KELLER | FOOD …
From foodandwine.com
5/5 Total Time 1 hr 15 minsServings 4
- In a medium saucepan of boiling salted water, cook the pearl onions until just tender, about 8 minutes. Drain, rinse under cold water and drain again. Transfer the onions to a glass bowl.
- Meanwhile, in another medium saucepan, bring the water and vinegar to a boil with the sugar, mustard seeds, coriander seeds and peppercorns. Boil until the sugar is dissolved, about 2 minutes. Pour the liquid over the onions and refrigerate for at least 1 hour and up to 2 days. Drain before serving.
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