GOLDEN CRUNCHY PICKLED ONIONS
From yahoo group. Description states: "You should allow two weeks after preparing these before eating. They'll be tasty right away, but they'll be sublime if you exercise two weeks' worth of patience!"
Provided by dicentra
Categories Vegetable
Time 45m
Yield 12 pints
Number Of Ingredients 11
Steps:
- To each prepared pint jar add 6 cloves, 6 peppercorns, 1 tsp mustard seed and 1/2 tsp celery seed. Set aside.
- Peel and slice the onions into 1/4″ thick rings. Separate the onion rings carefully and divide among the jars.
- In a large nonreactive saucepan, stir together the vinegar, water, sugar, salt, turmeric and cinnamon over high heat. Heat the syrup to boiling and then allow it to simmer for 2 minutes.
- Pour the hot liquid over the onion rings being sure to leave 1/4″ of headspace. Use a chopstick or skewer to remove air pockets that might be in the jars by running it along the inside wall of the jar. If needed, add more hot syrup to maintain the 1/4″ headspace.
- Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Nutrition Facts : Calories 398.2, Fat 0.7, SaturatedFat 0.1, Sodium 461.2, Carbohydrate 92.7, Fiber 3.7, Sugar 77.2, Protein 2.6
CRUNCHY PICKLED RED ONION RINGS
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
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
CRISPY ONION RINGS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield about 4 to 6 side dish serving
Number Of Ingredients 9
Steps:
- Put the onions in a large bowl and cover with milk. Let soak for 30 minutes.
- Meanwhile, using a fine-sieve over a large bowl, sift together the flour, baking powder, 2 teaspoons salt, chili powder, and cumin, if using. Stir in the beer until a smooth batter is formed. Set aside.
- Drain the onions and transfer to a paper towel-lined baking sheet. Blot the onions with paper towels until dry.
- In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat and heat to 400 degrees F. (The oil must be heated to 400 degrees F. since the temperature drops oil to about 375 degrees F. when the onions are added.)
- Working in batches, transfer about 8 to 10 of the onions to the batter and mix to coat well. Using tongs, pull several of the onions out of the batter, and let any excess batter fall back into the bowl. Carefully add to the oil and fry, flipping once, until golden brown and crispy, about 3 1/2 minutes per batch. Using the tongs, transfer to a dry paper towel-lined baking sheet to drain. Sprinkle with salt to taste. Repeat with the remaining onions. Serve immediately.
RED ONION RINGS
DELICIOUS and yummy describes these onion rings. Not only does the batter coat well, but fries up light and crunchy, with a little kick from the secret ingredient, cayenne.
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Cut onion into 1/4-in. slices; separate into rings. In a shallow bowl, whisk 2 tablespoons flour, egg white, buttermilk, salt and cayenne until blended. Coat onion rings with remaining flour, then dip in buttermilk mixture. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry onion rings, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 302 calories, Fat 15g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 383mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
CRUNCHY ONION RINGS
It only takes 25 minutes to make our super-crunchy onion rings breaded with Wheaties cereal and ranch dressing mix.
Provided by Angie McGowan
Categories Snack
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor). In large bowl, mix crushed cereal, flour and dressing mix. In small bowl, beat egg and milk.
- In deep fryer or heavy saucepan, heat 2 to 3 inches oil to 375°F. Dip each onion ring in cereal mixture, then in egg mixture and again in cereal mixture. Fry onion rings in batches 2 to 3 minutes, turning once, until golden brown. Drain on paper towels.
Nutrition Facts : ServingSize 1 Serving
CRISPY CRUNCHY ONION RINGS
Vidalia onions add a touch of sweetness to these crispy crowd-pleasers.
Provided by Martha Stewart
Number Of Ingredients 7
Steps:
- Place onions in a large bowl filled with cold water and soak 10 minutes.
- Heat 2 inches of oil in a deep, heavy-bottomed pot to 365 degrees.
- In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Whisk in ice-cold water and place batter bowl over a bowl of ice.
- Drain Vidalia onions and dry thoroughly between layers of paper towels.
- Working one handful at a time, dip onions in batter, allowing excess to drip back into bowl, and gently place in oil. Fry, turning once, until crisp and golden, 3 minutes. Transfer to a paper towel-lined tray to drain and sprinkle with salt to taste.
CRISPY FRIED ONION RINGS
I use this onion rings recipe as a burger topper to add an extra element to already fantastic burgers. These onion rings are also perfect for giving your salads a little crunch. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, whisk the first 5 ingredients. Separate onion slices into rings. Dip rings into batter. In a deep-fat fryer, heat 1 in. of oil to 375°. In batches, fry onion rings until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels. Serve immediately.
Nutrition Facts : Calories 71 calories, Fat 5g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 153mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
OVEN-BAKED ONION RINGS
It's hard to bake an onion ring as good as a deep-fried version. These are pretty good, so check it out! This makes a very crunchy, easy, no-muss, no-fuss onion ring.
Provided by Chef John
Categories Side Dish Vegetables Onion
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Separate onion slices into individual rings.
- Whisk egg whites with milk in a bowl until thoroughly combined; season egg mixture with a pinch of cayenne pepper. Place panko crumbs into a separate bowl.
- Place onion rings into a large resealable plastic bag. Add flour, salt, and black pepper; seal bag and shake until rings are well coated with flour.
- Drop flour-coated onion rings into egg white-milk mixture, a few at a time, and toss lightly with tongs until coated. Place rings into panko crumbs and gently shake the bowl to toss the crumbs with the onion rings until rings are coated with crumbs.
- Transfer coated onion rings to a large baking sheet; spray rings lightly with cooking spray.
- Bake in the preheated oven until onion rings are tender and crumbs are lightly golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 74 g, Cholesterol 0.6 mg, Fat 3.1 g, Fiber 1.4 g, Protein 12.8 g, SaturatedFat 0.9 g, Sodium 429.4 mg, Sugar 2.9 g
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
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