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 RED ONIONS
These pickled red onions are easy to make and a great topping for tacos, salads, etc. Keep refrigerated.
Provided by itsvince
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h15m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 14.8 calories, Carbohydrate 3.5 g, Fiber 0.6 g, Protein 0.4 g, Sodium 226.4 mg, Sugar 1.7 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.
QUICK PICKLED ONIONS
This indispensable condiment adds tangy crunch and a bright pink note to your tacos.
Categories Onion Vegetarian Quick & Easy Low Cal Cinco de Mayo Vinegar Healthy Low Cholesterol Vegan Bon Appétit
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour. DO AHEAD: Can be made 2 weeks ahead. Cover and chill. Drain onions before using.
QUICK-PICKLED RED ONIONS
Fast and easy pickled red onions instantly upgrade just about any dish. We love them on Martha's favorite Hake Burgers, but try adding them to eggs, tacos, grilled meats, and salads.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2 cups
Number Of Ingredients 4
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.
QUICK PICKLED RED ONIONS
This quick pickled red onions recipe is easy to make in just 30 minutes with just 5 ingredients. See notes above for extra seasonings that you are welcome to add in too.
Provided by Ali
Time 35m
Number Of Ingredients 5
Steps:
- In a small saucepan, stir together the vinegar, water, salt and your desired amount of sweetener. Cook over medium-high heat until the mixture reaches a simmer. (Or alternately, you can heat the mixture in the microwave.)
- Place the thinly-sliced onions in a mason jar. Pour the hot vinegar mixture over the onions, screw on the lid, and shake the onions briefly until they are evenly coated with the vinegar mixture.
- Let the onions marinate for 30 minutes. (You may need to press the onions down with a spoon so that they are all submerged under the vinegar mixture.)
- Serve immediately, or refrigerate the onions in a sealed container for up to 2 weeks.
QUICK PICKLED ONIONS
Pickled onions make a tangy addition to a sandwich, burger or salad. Adapted from Martha Stewart's Living magazine. This recipe was made for the wagon trains going through Montana.
Provided by Sharon123
Categories Onions
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Place onion slices into a small saucepan and cover with water. Bring to a boil; drain and transfer to a nonreactive bowl.
- Bring vinegar, sugar, salt and cloves to a boil in the saucepan. Pour over the onion slices, and let cool.
- Chill in an airtight container for at least 2 hours, or up to a month.
Nutrition Facts : Calories 148.6, Sodium 1551.7, Carbohydrate 38, Fiber 0.7, Sugar 35.3, Protein 0.4
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!
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
QUICK PICKLED ONIONS
Steps:
- In a small saucepot, bring the white wine vinegar, sugar, salt, chili pepper and bay leaves to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool.
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
More about "quick pickled onions food"
QUICK-PICKLED ONIONS RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (191)Calories 37 per servingCategory Condiment
- Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.
- In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.
- Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.
- Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.
EASY QUICK PICKLED ONIONS RECIPE - THESPRUCEEATS.COM
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Ratings 99Calories 12 per servingCategory Condiment
QUICK PICKLED RED ONIONS RECIPE | BON APPéTIT
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3.7/5 Servings 0.5
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QUICK PICKLED RED ONIONS RECIPE - REAL SIMPLE
From realsimple.com
3.5/5 (35)Total Time 1 hr 15 minsServings 8Calories 40 per serving
- Bring the vinegar, sugar, bay leaf, peppercorns, and ½ teaspoon salt to a boil in a large pot. Add the onion and simmer until bright pink, 45 seconds to 1 minute. Remove from heat and let cool completely.
QUICK PICKLED PEARL ONIONS RECIPE - THOMAS KELLER | FOOD ...
From foodandwine.com
5/5 Total Time 1 hr 15 minsServings 4
- In a medium saucepan of boiling salted water, cook the pearl onions until just tender, about 8 minutes. Drain, rinse under cold water and drain again. Transfer the onions to a glass bowl.
- Meanwhile, in another medium saucepan, bring the water and vinegar to a boil with the sugar, mustard seeds, coriander seeds and peppercorns. Boil until the sugar is dissolved, about 2 minutes. Pour the liquid over the onions and refrigerate for at least 1 hour and up to 2 days. Drain before serving.
EASY QUICK PICKLED ONIONS - MODERN FARMHOUSE EATS
From modernfarmhouseeats.com
4.9/5 (7)Category SnackCuisine AmericanTotal Time 10 mins
- In a small saucepan, heat together the vinegar, water, salt and sugar over medium-high heat until lighlty boiling to dissolve salt and sugar, about 4-5 minutes. Pour the hot pickling liquid over the onions and close the jar.
- Let cool to room temperature. Although you can eat the onions once they have cooled, I recommend letting them pickle for 24 hours first. Once the onions have cooled, leave them in the pickling liquid with the jar closed and store in the refrigerator.
QUICK PICKLED ONIONS - COOK WITH Q
From cookwithq.com
5/5 (2)Estimated Reading Time 3 minsCategory CondimentTotal Time 30 mins
- Thinly slice the red onion. I like to cut the onion in half first and then slice into half moons, but you can leave it whole if you prefer rings.
- Add sliced onions to a small pot. Pour the red wine vinegar, water, orange juice, and salt over the onions.
- Turn off the heat and allow the mixture to cool slightly. Then, pour the onions and the liquid into a mason jar or other glass container. Allow them to come to room temperature and then place in the fridge. They’re even better the next day and will keep in the fridge for about a week.
QUICK PICKLED ONIONS - ANOTHER MUSIC IN A DIFFERENT KITCHEN
From anothermusicinadifferentkitchen.com
Cuisine Plant-BasedTotal Time 1 hr 5 minsCategory Dressings & CondimentsCalories 47 per serving
QUICK-PICKLED ONIONS RECIPE - PUREWOW
From purewow.com
3.1/5 (60)Total Time 35 minsServings 8Calories 14 per serving
- In a small saucepan, combine the vinegar, honey, salt and ½ cup water. Bring to a simmer over medium heat.
- Meanwhile, tightly pack the onion slices into a heatproof jar or airtight container. When the vinegar mixture comes to a simmer, pour it directly over the onions.
- Let the pickled onions sit at room temperature for 30 minutes before refrigerating or using. Store in the refrigerator for up to 1 week.
QUICK PICKLED RED ONIONS RECIPE - RUNNING ON REAL FOOD
From runningonrealfood.com
5/5 (1)Total Time 10 minsCategory CondimentCalories 17 per serving
- Chop the onion into thin, even slices and add them to the jar or container you plan to store them in.
- In a small saucepan, bring the water, vinegar, sugar and salt to boil then pour over the onions. Use a fork to make sure all the onion is submerged.
- Let them cool before sealing and storing in the fridge. They’ll be ready to eat after about 30 minutes of soaking.
QUICK PICKLED RED ONIONS - ROBUST RECIPES
From robustrecipes.com
Cuisine Gluten FreeCategory AppetizerServings 2Total Time 10 mins
- To slice the onion either use a sharp chef’s knife or a mandolin. I prefer a mandolin to get an even, paper thin slice – either way will work. Set onions aside.
- Add the hot water, sugar, and salt to a medium sized mason jar, screw the lid on and shake until everything is dissolved. Open the lid and add the vinegar, use a spoon to stir. Add the sliced onions, and push them under the liquid. If you need a little more liquid then top them with more vinegar.
- Screw the lid on and place the jar of onions in the fridge for at least 30 minutes or up to 8 hours (they can be made up to several days in advance), or until the liquid has chilled and the onions turn bright pink.
QUICK PICKLED ONIONS - MY POCKET KITCHEN
From mypocketkitchen.com
5/5 (2)Servings 2Cuisine AllCategory Condiment
- Place vinegars, water, salt and sugar in a pot and bring to a boil. Turn down the heat and simmer for one minute or until salt and sugar are dissolved.
PICKLED RED ONIONS RECIPE - GOOP
From goop.com
Servings 1Category Detox & Cleanse Recipes
- These will keep for a few days in the fridge and continue to get flavorful and pickle-y as they sit. [yt_video mediaid="8dXNDcsEgK0" autoplay="false"].
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From cookingwithayeh.com
5/5 (31)Category Side Dish
- Add the salt and maple syrup, secure the lid tightly and turn it it upside down a few times so all the ingredients are all mixed together evenly
- Place the jar in the fridge to set for at least 1 hour before eating. For best results, wait a few hours or overnight.
QUICK PICKLED ONIONS - EATING BIRD FOOD
From eatingbirdfood.com
5/5 (3)Total Time 1 hrCategory CondimentCalories 9 per serving
- Add vinegar, water, sugar and salt to a bowl and whisk together until the sugar and salt have dissolved.
- Place onion slices in a mason jar and pour vinegar mixture on top, making sure all onion slices are covered with liquid.
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From fitfoodiefinds.com
5/5 (3)Calories 13 per servingCategory Condiment
- First, place apple cider vinegar, white vinegar, salt, and sugar into a mason jar. Screw the cover on and shake the jar until the salt and sugar have dissolved.
- Finally, place the jar in the refrigerator for at least 2 hours or overnight for the optimal quick pickled onion!
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