PICKLED RED ONIONS
These pickled red onions are little bites of tangy heaven. They are THE side to serve with your platter of BBQ and are a perfect compliment to pork, beef, sausage, or chicken.
Provided by Susie Bulloch (heygrillhey.com)
Categories Side Dish
Time 10m
Number Of Ingredients 4
Steps:
- Cut the onion into thin slices.
- Heat the apple cider vinegar, brown sugar, and salt in a medium saucepan over medium heat. Cook until all ingredients have dissolved. Remove from heat and cool.
- Add the sliced onions to a wide mouth mason jar. Pour the pickling juice over the onions until they are fully submerged in the liquid.
- Tightly screw a lid on the jar. Refrigerate for at least 2 hours before serving.
- Onions can be stored in a sealed jar in the refrigerator for up to 1 week.
Nutrition Facts : Calories 15 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 1 g, 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
QUICK-PICKLED TEXAS-1015 AND RED ONIONS
Although this recipe originally referred to Vidalia onions, no self respecting Texan, pseudo-Texan, Texas resident, or anyone else who has ever tasted a Texas-1015 onion (named for their October 15 planting date) would consider using anything else. Any sweet onion will do in a pinch, however, even Vidalias. Prep time does not include overnight setting time.
Provided by Toby Jermain
Categories Onions
Time 30m
Yield 2 quarts
Number Of Ingredients 7
Steps:
- Wash a half-gallon jar and its lid in hot soapy water; rinse well with very hot water, and let drain.
- Combine water, vinegar, salt, and sugar in a stainless steel saucepan.
- Bring to a boil for about 5 minutes, stirring occasionally to ensure that salt and sugar dissolve.
- Let cool just slightly while performing the next step.
- Fill the jar half full with both types of onions.
- Add green garlic shoot, and fill with remaining onions; OR do it by quarters, with the ripe garlic clove.
- Pack the onions down until there is about 1/2" to 3/4" of head space below the rim of the jar.
- Slowly pour the hot syrup over the onions, shaking the jar slightly while pouring to release air bubbles.
- ,until onions are covered by about 1/4".
- Wipe rim of jar, cover with lid, and let stand until cooled to room temperature.
- Transfer jar to refrigerator.
- Allow to set at least overnight before eating.
- Serve within a couple of weeks.
Nutrition Facts : Calories 373.7, Fat 0.3, Sodium 20978.8, Carbohydrate 77.2, Fiber 4.5, Sugar 60.5, Protein 3.7
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.
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