Pickled Red Onions Recipe 435 Food

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:

• 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 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:

• 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:

• 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.

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:

• 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 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 RED ONIONS

Steps:

• Combine all the ingredients EXCEPT the onions in a pot and bring to a boil. Turn off the heat and let steep for 1 hour.
• Place the sliced onions in a large bowl. Strain the pickling liquid over the onions.
• Return the onions and liquid to the pot and simmer for 10 minutes. Remove from the heat and cover with a clean cloth or a plate. Allow to cool to room temperature, then refrigerate for 3 days prior to using.