PICKLED ONION
"I've been experimenting with pickle making for years, and I'm still trying to create the ultimate pickle," writes Margaret Berardi of Bridgeport, Connecticut. Keep this relish-like topping on hand all summer in the fridge.
Provided by Taste of Home
Time 25m
Yield 1 cup.
Number Of Ingredients 9
Steps:
- In a small bowl, toss onion with 1 teaspoon salt; let stand for 1 hour. Drain and rinse in cold water; set aside. , In a small saucepan, combine the vinegar, water, sugar, garlic, mustard seed, mustard, celery seed and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until sugar is dissolved. Stir in onion; simmer 3 minutes longer or until onion is heated through, stirring often. , Transfer to a serving dish. Cool to room temperature. Cover and refrigerate for at least 3 hours before serving. Serve with a slotted spoon.
Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 123mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
PICKLED ONIONS
Preserved shallots in malt vinegar make a classic condiment that will never ge.t old. Beautiful with cheese and cold meats
Provided by Sarah Cook
Categories Buffet, Condiment
Time 20m
Yield Makes 2 large jars
Number Of Ingredients 4
Steps:
- Place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool. Once cool, trim roots and tops and peel. Sprinkle the salt over the peeled onions, stir and leave overnight.
- Next day rinse the onions well and dry with kitchen towel. Place the vinegar and honey into a large pan and gently heat just to dissolve the honey into the vinegar, but do not boil.
- Pack the onions into clean, sterilized jars. Pour over the hot vinegar mixture to fill the jars, and check there are no air pockets. Seal the jars and leave to cool. The onions will be ready to eat after about 1 month or better if kept for 2. Once opened store in the fridge.
Nutrition Facts : Calories 37 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.3 grams fiber, Protein 0.5 grams protein, Sodium 0.3 milligram of sodium
PICKLED SWEET ONIONS
These slightly crunchy pickled onions are not only a great gift for Christmas, but also a terrific contribution to a backyard barbecue as a relish for burgers and hot dogs. -Laura Winemiller, Delta, Pennsylvania
Provided by Taste of Home
Time 40m
Yield 4 half-pints.
Number Of Ingredients 5
Steps:
- Place onions in a colander over a plate; sprinkle with canning salt and toss. Let stand 1 hour. Rinse and drain onions, squeezing to remove excess liquid., In a Dutch oven, combine vinegar, sugar and thyme; bring to a boil. Add onions and return to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat., Carefully ladle hot mixture into four hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 36 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 395mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein.
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 ONIONS
With this easy pickled onion recipe, you will have jars for the Boxing Day table or to serve with cold meats and cheeses.
Provided by Elaine Lemm
Categories Condiment Ingredient
Time 12h55m
Number Of Ingredients 11
Steps:
- Gather the ingredients for the onions.
- Sprinkle the salt over the dry, peeled onions.
- Stir to make sure the salt is distributed. Cover, refrigerated overnight (do not leave longer than overnight if you want your onions to be crisp).
- When ready, rinse the onions and dry with kitchen or paper towels.
- Gather the ingredients for the pickling liquid.
- Place the malt vinegar, sugar, and all the pickling spice ingredients in a large stainless steel pot.
- Heat on medium to dissolve the sugar, but do not boil.
- Pack the onions into clean, sterilized jars (about two wide-mouth, quart-size canning jars, or smaller jars, if desired).
- Pour the vinegar-spice liquid over the onions to fill the jars, making sure each jar has pickling spices and that there are no air pockets.
- Seal the jars and let cool. Store refrigerated. The onions will be ready to eat after about one month.
- Peeling pickling onions is fiddly and time-consuming. To speed up the process, cut off the top and tail of the onions.
- Then place the onions in a large heatproof bowl and pour boiling water over to cover.
- Drain the water after 10 minutes, and presto, the skins will just rub right off.
- Do not leave in the water too long or the onions will start to go mushy when you preserve them. Dry the onions with a kitchen towel or paper towels. Proceed with pickling.
Nutrition Facts : Calories 44 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 325 mg, Sugar 7 g, Fat 0 g, ServingSize 3 x 1lb Jars - 30 Servings, UnsaturatedFat 0 g
PICKLED RED ONIONS
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
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.
SWEET PICKLED VIDALIA ONION
Sweet Pickled Vidalia Onion
Provided by Canning Homemade
Categories Salad
Time P1DT10m
Yield 40
Number Of Ingredients 7
Steps:
- Prepare 8 half pints, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.
- Cut your onions in half and using a food processor slice the onions thinly or use the shredding blade. If you have a mandolin you could do it on the thin slice or use a knife!
- In a large stainless steel pot bring vinegar and sugar to a simmer till sugar dissolves.
- Add onions, thyme, celery seed, mustard seed, and dill weed. Simmer for 10 minutes and remove from heat.
- On a dishtowel place your hot jars and using your funnel in each jar using a ladle then fill the jars leaving ½" headspace. Remove air bubbles and refill to the proper headspace with the liquid brine if necessary.
- Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
- Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
- Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
- Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes.
- When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
- Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
- Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
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!
SWEET PICKLED ONIONS RECIPE
Sweet pickled onions are basically the ultimate condiment. Add them to salads, tacos, chili, or sandwiches. Basically any savory dish is better with pickled onion!
Provided by Becky Striepe
Categories Side Dish
Time 10m
Number Of Ingredients 5
Steps:
- Stuff the onions into a pint-size mason jar.
- Combine the remaining ingredients in a small saucepan, and heat them until they boil, stirring until the sugar dissolves. This should only take a few minutes. Turn off the stove, and pour the hot brine into your jar. The heat from the brine will soften the onions.
- Screw the lid onto your jar loosely, and set it on the counter to cool. Once it's cool enough to handle, you can tighten the lid and stick the jar into the fridge.
Nutrition Facts : Calories 20 kcal, ServingSize 1 serving
QUICK PICKLED ONIONS
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
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
PICKLED SWEET ONIONS
Make and share this Pickled Sweet Onions recipe from Food.com.
Provided by Coppercloud
Categories Onions
Time 48m
Yield 7 Pint jars
Number Of Ingredients 8
Steps:
- You should have 22 cups onion rings once all are sliced. You should have 6 cups pepper rings once all are sliced.
- In large pot, combine vinegar, honey, mustard seeds, allspice, and anise seeds. Bring to a boil uncovered for three minutes. Add onion rings and cook, stirring gentle for 8 minutes or until onion begin to turn limp. Remove from heat, stir in pepper rings.
- Add one bay leaf to each 1 pint hot sterlized jars. Using tongs, pack jars with onions and peppers, leaving 1/4" headspace.
- Ladle hot vinegar mixture into jars, leaving 1/4" headspace. Make sure bubbles are removed. Wipe rims and add lids.
- Process in water bath for 10 minutes. Start timing once water is boiling.
Nutrition Facts : Calories 296.9, Fat 0.7, SaturatedFat 0.2, Sodium 26.2, Carbohydrate 65.8, Fiber 7.7, Sugar 45.1, Protein 4.8
SWEET PICKLED RED ONIONS
Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Rings of red onion have a refreshing bite.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Cut onions into 1/4-inch-thick slices; transfer to a colander set in a bowl. Toss well with the salt. Refrigerate 1 hour. Rinse well; drain. Pat dry between paper towels.
- Bring vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Let cool completely, about 30 minutes.
- Add onions; bring to a boil. Transfer onions to a large bowl using a slotted spoon. Let brine cool completely, about 30 minutes; pour over onions. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).
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.
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SWEET PICKLED ONIONS RECIPE - TABLESPOON.COM
From tablespoon.com
Servings 4Total Time 30 minsCategory Condiment
- Divide spices evenly among 4 pint jars, then stuff in onions as tightly as possible, leaving 1/2 inch head room in each jar.
- Heat the vinegar, water, sugar and salt until the sugar and salt are dissolved, then pour over the onions in each jar, leaving 1/2 inch head room at the top of the jars.
- If processing the jars for long-term storage, wipe the rims of the jars and ensure all air bubbles are removed, then tightly affix the lids and bands and process in a boiling water bath for ten minutes (start timer after water comes to a boil). Check seals after 24 hours. Store jars in a cool, dark place for up to a year.
PICKLED RAMPS RECIPE HOW TO PICKLE RAMPS AT HOME | …
From honest-food.net
5/5 (1)Total Time 45 minsCategory AppetizerCalories 28 per serving
- Put the thyme sprig in a clean quart jar. Make sure you have an unused lid for the jar; they only seal properly once.
- Get your canning pot ready. Put a layer of old canning jar rims on the bottom of the pot, or a vegetable steamer -- something to keep the bottom of the jar off the bottom of the pot. Pour in enough hot tap water to cover the jar by about 1 inch. Put it on your most powerful burner and kick the spurs to it.
- Meanwhile, pour the vinegar and water in another pot and crumble the saffron into it. Pour the salt in and turn the heat to medium-high. Once the vinegar mixture is hot, pour in the honey and stir to combine. When the vinegar mixture is simmering, add the ramp bulbs and boil 2 to 3 minutes.
- Pack into the jar, making sure to not overfill -- there's a line on the jar marking the proper headspace. Wipe the rim of the jar with a clean cloth or paper towel and seal.
PICKLED ONIONS | AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
Cuisine EnglishCategory Side, Cocktail FoodServings 1Total Time 30 mins
- Little pickling onions can be fiddly to peel but Nana gives them a soak in hot water first, which makes it so much easier. Place the onions in a large bowl or pan, pour boiling water over them so they are covered and leave them until the water has cooled. When cold, drain the onions then top and tail and peel off the skins with a sharp knife.
- Place the peeled onions in a bowl, scatter on the salt and leave them for 12 hours, stirring once or twice so they are well coated in the salt. Place jar and lid in a pot of boiling water and boil for 5 minutes to sterilise.
- Wash the onions well under cold water and pat dry. Remove any membrane and peel off a layer of onion here or there as needed, so they are all of a similar size. Pack the onions into the jar, scattering in the pickling spices between the layers as you fill.
- Dissolve the brown sugar in the vinegar and pour into the jar so the onions are covered, but leave a little headspace at the top so the vinegar is not in contact with the lining of the seal. Screw tight and leave in a cool, dark place for 3 months.
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From mamalovesfood.com
Ratings 3Category CondimentCuisine AmericanTotal Time 15 mins
- Place sliced onions into clean sterilized jars, pack tightly. (If I'm out of mason jars, I like to use old spaghetti sauce or pickle jars! Just make sure they're well cleaned.)
- Combine vinegar, water, sugar and salt in a microwave safe glass or bowl and microwave for 1 - 2 minutes, until salt and sugar dissolve when stirred.
- Pour brine over onions, cover and refrigerate at least two days. When the onions have turned an even shade of pinkish purple, they're ready.
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4.3/5 (7)Category SaucesCuisine MexicanTotal Time 1 hr 5 mins
- In a large jug, combined the sea salt, sugar and boiling water and stir until sugar and salt has dissolved.
SWEET PICKLED RED ONIONS - COOKS WELL WITH OTHERS
From cookswellwithothers.com
Ratings 3Category Side DishCuisine AmericanTotal Time 15 mins
- Thinly slice the red onions and place into 3 pint size mason jars. Add peppercorns, garlic, or herbs if desired.
- In a saucepan, mix together the vinegar, water, sugar, and salt. Bring to a boil, reduce heat to low and simmer for 1 minute, stirring constantly.
- Place in the fridge for at least 24 hours before eating. Can be stored in the fridge for up to 6 months.
SWEET AND SPICY PICKLED ONIONS (QUICK AND EASY RECIPE ...
From urbanfarmie.com
5/5 (2)Total Time 1 hrCategory Side DishCalories 15 per serving
- Slice the onions as thinly as possible - I typically use sharp cuts on my knife or a mandoline slicer. Place garlic, red pepper flakes, and sliced onions in a jar with a tight fitting lid
- Add the vinegar, water, sugar, and salt in a small saucepan over low to medium heat and heat - keep stirring until the sugar and salt dissolve completely (this takes about 1-2 minutes depending on your stove).
- Pour this liquid into the jar with the onions, and let it cool down to room temperature (about 10 minutes) and then chill in the fridge, at least 30 minutes. Your pickled onions are ready to go!
EASY REFRIGERATOR PICKLED ONIONS - SHE LIKES FOOD
From shelikesfood.com
Reviews 2Total Time 24 hrsCategory CondimentCalories 14 per serving
- Thinly slice the red onions. I like to make mine bit sized so I cut the onion in half and then thinly slice it from there. You can make the slices are long or short as you like.
- Either in a large mason jar or bowl, add the garlic, peppercorns, salt and maple syrup. Stir until combined and then pack in all of your onion slices. If making in a jar, make sure to press them down so you can fit as many in as you can.
- Pour in the vinegar and water. At this point, if all the of onions are not fully covered you can add in extra vinegar or water until they are.
- Tighten the lid on the jar and shake until all ingredients are evenly distributed. If making in a bowl, just stir until combined.
PICKLED SWEET PEPPERS & ONIONS - A SOUTHERN SOUL
From asouthernsoul.com
4.2/5 (8)Category Extras, Side DishCuisine AmericanTotal Time 30 mins
- In a small sauce pan, bring vinegar, water, garlic, sugar, salt, mustard seeds, bay leaf and red pepper flakes to a boil.
- Discard garlic and pour pickling liquid over peppers. Seal jar. Let cool and store in fridge. Will keep for up to 1 month.
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