Pickled Red Pearl Onion Slivers Food

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QUICK PICKLED PEARL ONIONS RECIPE



Quick Pickled Pearl Onions Recipe image

These quick and easy Pickled Onions are perfect for a condiment tray or used in cooking. Add to meat dishes, in tacos or in any tomato dish.

Categories     Recipes

Time 45m

Number Of Ingredients 6

8 cups peeled pearl onions
5 1/2 cups pickling vinegar
1 cup water
2 tsp salt (optional)
2 cups sugar
8 tsp pickling spice

Steps:

  • Prepare jars for canning by washing them and then setting in a boiling water bath for 15 minutes to sterilize.
  • Place canning seals in a shallow bowl; cover with hot water. Replace water as needed, if water cools too much.
  • Put a large pot water on to boil.
  • Prepare onions by removing loose wrappers. Then set in a colander and place into simmering water for 5 minutes.
  • Plunge onions into cold water and then peel. Measure out 8 cups onion.
  • Combine vinegar, water, salt and sugar and bring to a boil. Reduce to a simmer.
  • Add spices to empty jars.
  • Add pickles to the jars, put on the seal and canning ring (fingertip tight)
  • Place jars in the water bath canner, bring to a boil and let boil for 15 minutes.
  • Remove canning jars and place on the counter where they can stay for 24 hours without being moved.

Nutrition Facts : Calories 138 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 6, Sodium 294 milligrams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

PICKLED ONIONS - INDIAN HOME STYLE



Pickled Onions - Indian Home Style image

This is one of the simplest side salads to accompany an Indian meal. It is made fresh almost everyday in every Indian home. It can be used as a garnish on many Indian curries, specially spicy chat foods. All amounts are approximate.

Provided by Sandi From CA

Categories     Onions

Time 3m

Yield 4 serving(s)

Number Of Ingredients 6

1 medium red onion
1/2 cup good quality malt vinegar (You can also use fresh lime or lemon juice instead)
1 teaspoon salt
1/4-1/2 teaspoon chili powder
1 tablespoon chopped coriander leaves
1 chopped green chili (optional)

Steps:

  • Peel and shred onion into thin slivers.
  • Place all ingredients in a bowl and mix well.
  • Serve on the same day.

Nutrition Facts : Calories 14.7, Fat 0.1, Sodium 584.5, Carbohydrate 3, Fiber 0.4, Sugar 1.2, Protein 0.3

PICKLED PEARL ONIONS



Pickled Pearl Onions image

Very popular pickled onions are great on salads, tacos, sandwiches, whatever. I like to give it a couple of days to refrigerate for best flavor. Adapted from Curtis Stone.

Provided by Sue L

Categories     Other Appetizers

Time 11m

Number Of Ingredients 4

10 oz fresh pearl onions (red or white)
1/3 c fresh lime juice
1/4 c white vinegar
1 tsp kosher salt

Steps:

  • 1. Trim ends from the onions.
  • 2. Bring a saucepan of water to a boil and add onions; boil one minute then drain under cold water.
  • 3. Slip off the outer skins by squeezing gently or use a paring knife to assist.
  • 4. Whisk together the remaining ingredients and add onions.
  • 5. Refrigerate until needed; the longer they sit, the better.

PICKLED PEARL ONIONS



Pickled Pearl Onions image

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

2 (12-ounce) bags frozen pearl onions, thawed
2 tablespoons coriander seeds
1 tablespoon fennel seeds
2 teaspoons whole black peppercorns
1 whole dried chile de árbol or 1/2 teaspoon red pepper flakes
5 sprigs thyme
2 2/3 cups red wine vinegar
1 1/3 cups sugar

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.

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