Pickled Pink Onions Food

PICKLED RED ONIONS

Pickled Red Onions image

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

Ingredients

1 medium red onion, halved and thinly sliced (about 2 cups)
1/4 cup apple cider vinegar
2 tablespoons packed light brown sugar
1/2 teaspoon coriander seeds, lightly crushed
Kosher salt and freshly ground black pepper

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.

WILDLY PINK PICKLED RED ONIONS

Wildly Pink Pickled Red Onions image

Wildly pink onions... these sound like just the thing to top a salad, a sandwich or even a creamy winter potaot soup with (diced of course LOL). Chef Tory McPhail of Commander's Palace shared the recipe for these wildly pink onions in The Times-Picayune. I think I'll be canning into pint jars for us though. Love the grnadine idea - that'll turn 'em pink for sure.

Provided by Busters friend

Categories Onions

Time 1h20m

Yield 1 quart

Number Of Ingredients 7

Ingredients

3 quarts water
1 quart vinegar
1/2 cup salt
2 1/2 cups sugar
2 tablespoons pickling spices, wrapped in cheesecloth
3 red onions, shaved (large ones)
2 ounces grenadine (optional)

Steps:

Sterilize a 1-quart Mason jar. Bring first 5 ingredients to a boil. Add onion and return to a boil. Turn off heat. Add grenadine.
Transfer hot onions to jar. Top up jar with liquid, leaving ½-inch head space. Place top and band on jar. Place jar in boiling water to cover for 45 minutes.
Remove jar and let cool at room temperature. Tighten lid all the way.

Nutrition Facts : Calories 2245, Fat 0.3, SaturatedFat 0.1, Sodium 56672.5, Carbohydrate 533.6, Fiber 4.6, Sugar 514, Protein 3

QUICK PICKLED ONIONS

Quick pickled onions image

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

Ingredients

300ml cider vinegar
3 tbsp golden caster sugar
1 tbsp sea salt flakes
6 black peppercorns
6 coriander seeds
1 star anise
1 bay leaf
3 small red onions, sliced into rings

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

PINK PICKLED ONIONS

Pink Pickled Onions image

Categories Onion Summer Bon Appétit

Yield Makes about 8 cups

Number Of Ingredients 7

Ingredients

2 pounds red onions, thinly sliced, separated into rings
6 4-inch fresh rosemary sprigs
2 cups Champagne vinegar or white wine vinegar
1 1/2 cups water
1 cup sugar
1 heaping tablespoon mixed pickling spice
2 teaspoons coarse kosher salt

Steps:

Place 1/3 of onions in large (at least 2-quart) jar with tight-fitting lid. Add 2 rosemary sprigs. Repeat layering twice more with remaining onions and rosemary.
Bring vinegar, 1 1/2 cups water, sugar, pickling spice, and salt to boil in medium saucepan over high heat, stirring until sugar dissolves. Reduce heat and simmer 2 minutes, stirring often. Pour hot liquid over onions, pushing onions down into liquid. If necessary, add just enough cold water to cover onions. Cool. Place lid on jar; refrigerate at least 1 day. (Can be made 2 weeks ahead; keep chilled.)

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