Pickled Red Onions Food

PICKLED RED ONIONS

Steps:

• Bring 3/4 cup white vinegar, 1/4 cup orange juice, 3 tablespoons lime juice, 2 thinly sliced red onions, 1 tablespoon each sugar and kosher salt, 2 bay leaves and 1 teaspoon coriander seeds to a simmer in a saucepan. Transfer to a nonreactive bowl and let cool, stirring occasionally. Serve at room temperature or cover and refrigerate up to 4 days.

PICKLED "RED" ONIONS

Steps:

• Place all ingredients in a small bowl and season with salt and pepper to taste. Let sit at room temperature for 1 hour.

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.

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 RED ONIONS

Steps:

• Place the onions in a medium saucepan and pour in enough water to cover. Bring to a boil, and remove from the heat. Strain and set the onions aside. Combine all the remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer and cook 10 minutes. Add the blanched onions and simmer an additional 10 minutes. Transfer the mixture to a container, cover and refrigerate at least a day before serving. Pickled onions will keep in the refrigerator up to month.

PICKLED RED ONIONS

Steps:

• Blanch 2 sliced red onions in a small saucepan of boiling water to cover for 1 minute and drain in a colander.
• Then return them to the pan and add a cup of cider vinegar, a teaspoon of salt, and just enough cold water to barely cover the onions.
• Bring to a boil over high heat and simmer the onions 1 minute.
• Transfer the onions and brine to a glass jar and chill.
• The onions will turn the color of a pink piñata and will get crisp as they cool.
• They'll keep for weeks in the refrigerator.

PICKLED RED ONIONS

Steps:

• Place onion slices in medium bowl.
• Bring next 5 ingredients to boil in heavy medium saucepan; pour over onions in bowl.
• Cover; cool to room temperature.
• Chill overnight.
• DO AHEAD: Can be made 3 weeks ahead. Keep chilled.
• Drain before serving.

PICKLED RED ONIONS

Steps:

• In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.

QUICK-PICKLED RED ONIONS

Steps:

• Place onions in a medium heatproof bowl. Bring vinegar, sugar, and salt to a boil in a saucepan; pour over onions. Let cool completely. Refrigerate, covered, at least 2 hours and up to 1 month.

PICKLED RED ONIONS

Steps:

• Blanch 2 sliced red onions in a small saucepan of boiling water to cover for 1 minute and drain in a colander. Then return them to the pan and add a cup of cider vinegar, a teaspoon of salt, and just enough cold water to barely cover the onions. Bring to a boil over high heat and simmer the onions 1 minute. Transfer the onions and brine to a glass jar and chill. The onions will turn the color of a pink piñata and will get crisp as they cool. They'll keep for weeks in the refrigerator.

PICKLED RED ONIONS

Steps:

• Bring a kettle of water to a boil.
• In a bowl, combine the vinegar, water, sugar, salt and pepercorns.
• Stir until the sugar is dissolved.
• Place onion slices in a colander.
• Pour boiling water over the onion slices and drain well.
• (This wilts the onions slightly and allows them to absorb the marinade).
• Transfer the onions to the bowl with marinade and mix to coat the onions thoroughly.
• Cover and marinate several hours or overnight in the refrigerator.

PICKLED RED ONIONS

Steps:

• Slice the onions as thinly as possible. You may find it useful to first slice them in half and lay them on their cut side before slicing them further.
• Cram the sliced onions into a large mason jar.
• Pour the sugar and vinegar into a small pot and bring to a boil with the salt and pepper.
• Pour the hot syrup over the onions; cover them and let rest overnight in the refrigerator before use.

PICKLED RED ONIONS

Steps:

• 1. Put on a kettle of water to boil. Cut the onion into very thin slices or a mince and place it in a colander in the sink.
• 2. In a bowl large enough to comfortably fit all the onion, combine the vinegar, sweetener, and salt and whisk until blended.
• 3. Pour the boiling water over the onion and shake to drain. (It's fine if a little water still clings.)
• 4. Add the onion to the vinegar solution and stir to coat. Let it sit for at least an hour or up to several days, covered and refrigerated, occasionally stirring and/or shaking to allow maximum exposure to the liquid. Store in a jar with a tight-fitting lid in the refrigerator.
• Optional Enhancements
• For beautiful, exotic pickled fruit, add fresh or frozen cherries, blueberries, or raspberries-or some small watermelon chunks-to the onion after the first hour of sitting time * Add any of the following to the pickle mixture: Raw broccoli stems, peeled and cut into slender matchsticks * Raw fennel, cut into thin slices * Lightly steamed carrot slices * Lightly steamed cauliflower, cut into 1-inch florets

PICKLED RED ONIONS

Steps:

• Bring a medium pot of water to a rolling boil. Add the onions and cook for 30 seconds, then drain in a colander. Let cool slightly, then transfer to a sterilized glass container with a tight lid, such as a pint canning jar. Add the thyme. You want to make sure there is enough headroom at the top of the jar so that the vinegar solution can cover the onions.
• In a second medium pot, combine the vinegar, sugar and salt. Bring to a boil and stir until the sugar and salt are dissolved, 1 to 2 minutes.
• Pour the vinegar mixture over the onions in the jars, making sure the onions are completely submerged. Let cool slightly.
• Cover and refrigerate until the onions turn pink and are seasoned throughout, at least 8 hours. Drain the onions and serve. The onions can be refrigerated in the pickling liquid for up to 2 weeks.

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.

MEXICAN PICKLED RED ONIONS

Steps:

• Combine lime and orange juices in a small bowl and set aside.
• Place the onions in a non-aluminum bowl. Pour boiling water over them and wait 10 seconds, then pour the onions into a strainer.
• Return the drained onions to the bowl, pour on the citrus juices and stir in salt. Cover and set aside until serving time. Just before serving, drain onions and set out in serving bowl.