Pickled Vidalia And Red Onions Food

QUICK PICKLED VIDALIA AND RED ONIONS

Steps:

• Wash one glass 1/2-gallon jar with lid in hot, soapy water, and rinse well.
• Combine 3/4 cup water, vinegar, salt, and sugar in a saucepan, and bring to a boil. Cook until sugar and salt have dissolved; remove from heat, and set aside.
• Fill jar halfway with either Vidalia- or red-onion slices. Add garlic shoot; cover with remaining onion slices, packing them with the back of a clean spoon. Leave 3/4 inch of space beneath the rim. Pour hot liquid over onions, covering them by 1/4 inch and leaving 1/2 inch of space beneath the rim. Place lid on jar, and let stand until cool. Store in the refrigerator; serve within a week.

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:

• 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.

QUICK-PICKLED VIDALIA AND RED ONIONS

Steps:

• Wash one glass 1/2-gallon jar with a lid in hot, soapy water, and rinse well. Toast coriander in a small skillet over medium heat until fragrant, about 2 minutes. Add mustard seeds and toast for 30 seconds to 1 minute. Set aside.
• Combine water, vinegar, salt, and sugar in a small saucepan, and bring to a boil. Cook until sugar and salt have dissolved. Add reserved coriander and mustard seeds; remove from heat, and set aside.
• Fill jar halfway with either Vidalia or red onion slices. Add bay leaves and thyme; cover with remaining onion slices, packing them with the back of a clean spoon. Leave 3/4 inch of space beneath the rim. Pour hot liquid over onions covering them by 1/4-inch and leaving 1/2-inch of pace beneath the rim. Place lid on the jar, and let stand until cool. Store in the refrigerator, serve within a week.

PICKLED VIDALIA AND RED ONIONS

Steps:

• Wash 1 glass half-gallon jar with lid in hot, soapy water and rinse well.
• Combine 3/4 cup water, vinegar, salt, and sugar in a saucepan and bring to a boil.
• Meanwhile, fill jar halfway with either Vidalia or red onion slices. Add garlic shoot; cover with remaining onion slices, packing them with the back of a clean spoon. Leave 3/4 inch of space beneath the rim. Pour hot liquid over onions, covering them by 1/4 inch and leaving 1/2 inch of space beneath the rim. Place lid on jar and let stand until cool. Store in the refrigerator; serve within a week.

PICKLED VIDALIA ONIONS

Steps:

• 1. Bring all ingredients, except onions, to a boil over medium high heat. Stir often.
• 2. Peel onions and slice into rings on your mandolin or slice with your knife. Separate ringlets.
• 3. Once boiling, remove pan from heat and place onions into hot vinegar mixture. Stir well and let sit for a few minutes to absorb and settle.
• 4. Place in your covered container of choice and refrigerate. The rings will really break down a lot leaving more room in your container. I leave mine for a good week before eating them.
• 5. These are great as a relish on beans, hot dogs or BBQ. I've always received many compliments on these. Y'all enjoy!!!

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.