Tres Pickled Onion Rings Food

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FRIED PICKLES AND ONION RINGS



Fried Pickles and Onion Rings image

Provided by Trisha Yearwood

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

2 to 3 quarts vegetable oil, for deep-frying
2 large onions
1/2 cup dill pickle chips
4 large eggs
2 cups buttermilk
2 cups all-purpose flour
Kosher salt and freshly ground black pepper
6 cups panko breadcrumbs

Steps:

  • In a large, heavy saucepot fitted with a deep-frying thermometer, heat the oil to 350 degrees F. Line one baking sheet with paper towels; line a second baking sheet with parchment; and set a rack over a third baking sheet.
  • Cut the ends off the onions and peel the skin. Slice the onions crosswise into three rounds, then separate into rings.
  • Place the dill pickle chips on the paper-towel-lined baking sheet, cover with more paper towels and dry well.
  • Whisk the eggs in a medium bowl. Add the buttermilk and whisk to combine. In another medium bowl, whisk together the flour, 1 tablespoon salt and 1/2 teaspoon pepper. Place the breadcrumbs in a shallow dish.
  • Toss the onions rings in the seasoned flour; coat well. Then dip the onion rings in the buttermilk mixture. Dredge the onion rings a second time in the flour and again in the buttermilk (for a double dredge). Toss the onion rings in the breadcrumbs and place on the parchment-lined baking sheet.
  • Use the same double-dredge process--flour, buttermilk, flour, buttermilk, panko--for the pickle chips.
  • In batches, fry the onion rings until golden brown, 1 to 1 1/2 minutes. Remove to the rack to rest. Sprinkle immediately with salt.
  • Fry the pickle chips until golden brown, 1 to 2 minutes. Remove to the rack and sprinkle with salt. Serve immediately.

QUICK PICKLED ONIONS



Quick pickled onions image

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

300ml cider vinegar
3 tbsp golden caster sugar
1 tbsp sea salt flakes
6 black peppercorns
6 coriander seeds
1 star anise
1 bay leaf
3 small red onions, sliced into rings

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

TRE'S PICKLED ONION RINGS



Tre's Pickled Onion Rings image

"Good with hamburger, cheese sandwich, egg salad sandwich and as a pickle with regular meals."

Provided by Chief Teer

Categories     Onions

Time 1h

Yield 2 cups, 20 serving(s)

Number Of Ingredients 7

1/2 large onion
boiling water
1/2 cup white vinegar or 1/2 cup cider vinegar
1/2 cup water
2 1/2 tablespoons sugar
1/4 teaspoon salt
2 drops hot pepper sauce

Steps:

  • Cut onion into thin slices. Separate into rings and put into a two cup sterilized jar.
  • Pour boiling water over to cover onions. Allow to cool, then drain.
  • Mix together vinegar, water, sugar, salt and hot pepper sauce and bring to a boil. Pour over onion rings.
  • Cover tightly and refrigerate for at least 2 days before using.
  • Store in refrigerator up to 2 months.

Nutrition Facts : Calories 8.9, Sodium 30.6, Carbohydrate 2, Fiber 0.1, Sugar 1.8

PICKLED ONION RINGS



Pickled onion rings image

Forget soggy onions rings! Lightly pickling the onion before frying gives Tom Kerridge's beer-battered onion rings the edge

Provided by Tom Kerridge

Categories     Side dish, Snack, Starter

Time 25m

Number Of Ingredients 12

2 large onions
175ml distilled malt vinegar
75g golden caster sugar
100g plain flour
½ tsp cayenne pepper
½ tsp ground coriander
oil , for deep-frying
smoked paprika , to serve
100g cornflour
100g plain flour
½ tsp bicarbonate of soda
300ml lager

Steps:

  • Slice the onions into 1cm-thick rings and set aside. Tip the vinegar, sugar, 50ml water and 1 tsp salt into a pan, bring to the boil, then remove from the heat. Add the onions to the pan, cover with cling film and leave to cool. You can do this up to a day ahead.
  • Fill a large saucepan half full with oil and heat until the temperature reaches 180C on a frying thermometer. Mix the flour, cayenne pepper, coriander and 1 tsp salt in a bowl, and set aside.
  • To make the batter, combine the flours and bicarb in a bowl, then slowly whisk in the beer. Drain the onion rings and coat them in the spiced flour. One at a time, dip them in the batter and fry in the hot oil for 2-3 mins until golden and crisp. Drain on kitchen paper and season with smoked paprika and flaky sea salt.

Nutrition Facts : Calories 316 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 1.3 milligram of sodium

PERFECT PICKLED ONIONS



Perfect Pickled Onions image

Fresh, cold, and crisp pickled onions. So easy to make, you should always have these on hand to jazz up sandwiches, salads, charcuterie boards, tacos, and more. The leftover pickling liquid can be used to make dressings or marinades. They add a bright, tangy bite when served alongside rich foods.

Provided by NicoleMcmom

Time 8h30m

Yield 24

Number Of Ingredients 10

3 medium red onions
2 cloves garlic, or to taste
1 medium jalapeno pepper, sliced, or to taste
2 bay leaves
½ teaspoon crushed red pepper flakes, or to taste
3 cups apple cider vinegar
1 ½ cups water
⅓ cup white sugar
4 teaspoons kosher salt
1 teaspoon whole black peppercorns

Steps:

  • Cut onions into very thin slices; place in two 1-quart glass jars or one large bowl, packing them tightly together. Add garlic cloves, jalapeno slices, bay leaves, and pepper flakes.
  • Combine vinegar, water, sugar, salt, and peppercorns in a medium saucepan over medium-high heat. Bring to a simmer. Cook, stirring often until sugar and salt dissolve. Remove from the heat and let stand for 10 minutes.
  • Pour warm liquid over the onions and press down if necessary to submerge. Cover and refrigerate, 8 hours to overnight. Serve immediately or store in the refrigerator for up to 1 month.

Nutrition Facts : Calories 23.5 calories, Carbohydrate 4.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 322.6 mg, Sugar 3.5 g

EASY PICKLED ONION RINGS



Easy pickled onion rings image

Feast on these lager-battered pickled onion rings as a snack, or serve as part of an American-themed spread, with BBQ chicken pieces and mac 'n' cheese

Provided by Tom Kerridge

Categories     Side dish, Snack

Time 25m

Number Of Ingredients 12

175ml distilled malt vinegar
75g golden caster sugar
2 large onions , cut into 1cm-thick rings
oil , for deep-frying
100g plain flour
½ tsp cayenne pepper
½ tsp ground coriander
smoked paprika , to serve
100g cornflour
100g plain flour
½ tsp bicarbonate of soda
300ml lager

Steps:

  • Tip the vinegar, sugar, 50ml water and 1 tsp salt into a pan, bring to the boil, then remove from the heat. Add the onions to the pan, cover and leave to cool and pickle. Will keep for 24 hrs.
  • Pour the oil into a large pan until it's no more than a third full and heat to 180C. Mix the flour, cayenne pepper, ground coriander and 1 tsp salt together in a bowl and set aside.
  • To make the batter, combine the flours and bicarbonate of soda in a bowl, then slowly whisk in the lager. Drain the pickled onion rings and coat in the spiced flour mixture. Carefully dip them, one at a time, into the batter, then fry in the hot oil for 2-3 mins until golden and crisp. Drain on kitchen paper and season with the paprika and some sea salt.

Nutrition Facts : Calories 316 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 1.3 milligram of sodium

PICKLED ONIONS



Pickled onions image

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

500g small shallot
50g salt
500ml malt vinegar
200g clear honey

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

CRUNCHY PICKLED RED ONION RINGS



Crunchy Pickled Red Onion Rings image

Make and share this Crunchy Pickled Red Onion Rings recipe from Food.com.

Provided by dicentra

Categories     Onions

Time 30m

Yield 3 pints

Number Of Ingredients 11

1 1/2 lbs red onions
18 whole cloves
18 whole black peppercorns
3 teaspoons mustard seeds
1 1/2 teaspoons celery seeds
2 cups white vinegar or 2 cups cider vinegar
1/2 cup water
1 cup sugar
2 teaspoons salt
1 1/2 teaspoons ground turmeric
1/8 teaspoon ground cinnamon

Steps:

  • Peel the onions and slice them ¼ " thick; separate the slices into rings. Divide the onion rings amoung 3 clean, dry pint canning jars.
  • To the onions in each jar add 6 whole cloves, 6 peppercorns, 1 teaspoons mustard seed and ½ teaspoons celery seed.
  • Combine the vinegar, water, sugar, salt, turmeric and cinnamon in a stainless-steel or other non-reactive saucepan. Heat to boiling, then simmer 2 minutes.
  • Fill the jars with the hot liquid, leaving ¼ " of headspace. Remove any air bubbles by running a long thin knife blade or a cooking chopstick around the inside walls of the jars and add liquid if necessary to maintain the ¼ " of headspace.
  • For refrigerator storage - let the jars cool uncovered, then cover with a doubled sheet of plastic wrap and a cap, any kind, that fits the jar. Refrigerate for at least 2 weeks before serving. The pickles keep (and improve) for many months in the fridge.

Nutrition Facts : Calories 410.3, Fat 1.5, SaturatedFat 0.2, Sodium 1568.1, Carbohydrate 93.4, Fiber 4.1, Sugar 77.2, Protein 3.2

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