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.
WILDLY PINK PICKLED RED ONIONS
Wildly pink onions... these sound like just the thing to top a salad, a sandwich or even a creamy winter potaot soup with (diced of course LOL). Chef Tory McPhail of Commander's Palace shared the recipe for these wildly pink onions in The Times-Picayune. I think I'll be canning into pint jars for us though. Love the grnadine idea - that'll turn 'em pink for sure.
Provided by Busters friend
Categories Onions
Time 1h20m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Sterilize a 1-quart Mason jar. Bring first 5 ingredients to a boil. Add onion and return to a boil. Turn off heat. Add grenadine.
- Transfer hot onions to jar. Top up jar with liquid, leaving ½-inch head space. Place top and band on jar. Place jar in boiling water to cover for 45 minutes.
- Remove jar and let cool at room temperature. Tighten lid all the way.
Nutrition Facts : Calories 2245, Fat 0.3, SaturatedFat 0.1, Sodium 56672.5, Carbohydrate 533.6, Fiber 4.6, Sugar 514, Protein 3
PINK PICKLED ONIONS
An addictive new (to me) substance that I can't seem to stop eating. Fantastic on tacos/tortillas, hamburgers/dogs, as a relish to smoked or barbecued meats, on salads, in salsas, and just plain good straight from the jar. From epicurious/Bon Appetit.
Provided by skat5762
Categories Lunch/Snacks
Time 25m
Yield 8 cups
Number Of Ingredients 7
Steps:
- Place 1/3 of onions in large (at least 2-quart) jar with tight-fitting lid.
- Add 2 rosemary sprigs.
- Repeat layering twice more with remaining onions and rosemary.
- Bring vinegar, 1 1/2 cups water, sugar, pickling spice, and salt to boil in medium saucepan over high heat, stirring until sugar dissolves.
- Reduce heat and simmer 2 minutes, stirring often.
- Pour hot liquid over onions, pushing onions down into liquid.
- If necessary, add just enough cold water to cover onions.
- Cool.
- Place lid on jar; refrigerate at least 1 day.
- (Can be made 2 weeks ahead; keep chilled.).
JERSEY ROYAL, WILD GARLIC & WATERCRESS TART WITH PINK PICKLED ONIONS
Celebrate spring with this seasonal potato, wild garlic and watercress tart. The pink pickled onions are the perfect accompaniment
Provided by Rosie Birkett
Categories Dinner, Lunch, Main course, Supper
Time 2h10m
Number Of Ingredients 19
Steps:
- First, make the pickled onions. Put the onion in a bowl, then bring the vinegar, sugar, salt, mustard seeds and 50ml water to a boil in a saucepan. Stir, on a medium heat, to dissolve the sugar. Once dissolved, remove from the heat and pour over the onions. Set aside for at least 30 mins.
- Meanwhile, make the pastry. Mix the flour with a pinch of sea salt in a bowl. Add the butter and use your fingers to lightly bring it together to a breadcrumb texture. Don't worry if there are some big chunks, this will help make it light and flaky. Stir in the vodka, then pour over 2 tbsp ice cold water and use a butter knife to bring the dough together. Use your hands to form into a ball. If it needs more liquid, add a dash more iced water. Turn out onto a floured worksurface and knead briefly, until smooth and pliable. Squash it into a disc, then wrap in baking parchment and chill for 30 mins.
- Heat the oven to 200C/180C fan/gas 6. Put the potatoes and mint in a saucepan and cover with cold water. Add a big pinch of salt and bring to the boil, then simmer for 10 mins until tender. Turn off the heat and allow the potatoes to cool in the water.
- Roll the pastry out until about 5mm in thickness, then transfer to a loose-bottomed 20cm tart tin. Trim the edges with a knife, then chill for 10 mins until firm. Prick the base with a fork, line with crumpled baking parchment and fill with baking beans or rice. Bake for 20 mins.
- Remove the baking beans and parchment. Whisk one of the eggs in a bowl, then brush all over the pastry. Bake for 10 mins more, then remove from the oven.
- Blitz the remaining eggs and egg wash, the wild garlic, watercress and cream to a purée in a food processor. Transfer to a bowl and stir in the drained ricotta and lemon zest. Add most of the cheese, nutmeg and a pinch of salt. Slice the potatoes into bite-sized pieces and arrange half of them in the tart case. Using a teaspoon, dot in the harissa. Pour over the green egg mixture and nestle in the remaining potatoes. Scatter over the rest of the cheese.
- Bake for 35-40 mins. Allow to rest for at least 20 mins before you remove it from the tin and slice. Serve with a watercress salad, if you like, and the pink pickled onions.
Nutrition Facts : Calories 423 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium
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