CURRIED PICKLED ONIONS
A classic New Zealand pickled onion, has a lovely thick pickling sauce with a delightful curry taste. Not for wimps! So harden up and give this one a try, you'll love it.
Provided by Kiwi Scotty
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P15DT35m
Yield 32
Number Of Ingredients 11
Steps:
- Stir together the salt and water in a non-reactive bowl until the salt has dissolved. Add onions, cover, and let stand at room temperature for 24 hours.
- Stir together the brown sugar, flour, curry powder, turmeric, mustard powder, ginger, and allspice in a saucepan until evenly combined. Slowly stir in the malt vinegar, and bring to a boil over medium-high heat, stirring constantly until the mixture thickens, about 2 minutes. Once thick, set aside and allow to cool.
- Drain the onions, and pack into two sterilized quart canning jars. Pour the warm sauce over the onions to cover. Seal with lids and rings. Leave in a cool, dark place 4 to 6 weeks to allow the flavors to develop.
Nutrition Facts : Calories 58.1 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.5 g, Sodium 16.7 mg, Sugar 8.6 g
PICKLED CAULIFLOWER AND RED ONION
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Bring a medium pot of water to a boil. Add the cauliflower and cook until crisp-tender, about 2 minutes. Drain and rinse under cold water until cool. Pack the cauliflower, onion and garlic into a 1-quart jar.
- Make the brine: Combine the red wine vinegar, distilled white vinegar, 3/4 cup water, the sugar, 1 1/2 teaspoons salt, the coriander seeds and lemon zest in a small saucepan and bring to a boil. Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.
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
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
CURRIED CHICKPEA SALAD PITAS
Provided by Katie Lee Biegel
Categories main-dish
Time 8h20m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times.
- Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan's Pickled Onions.
- Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.
CURRIED PICKLED RED ONION
This was a happy accident. I have pickled red onions on-hand at any given time, but I generally like to deviate from the standard onion-vinegar-sugar-salt format each time. I've been using rosemary lately, but I ran out of that, so I decided to throw in some parsley. Then, since I felt myself drawn once again to North Africa in my seasoning, I reached for the ras el hanout, but instead grabbed turmeric...and fenugreek...and cumin. I had just made a curried picked red onion. Besides the wonderful taste profile, what surprised me most was what it did to the color. You'd expect a pickled red onion to be a magenta color as the pigment of the outer later bleeds into the rest of the onion fiber. Well, as I learned as a small child, red + yellow = orange. Pretty!
Provided by Late Night Gourmet
Categories Onions
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring water and vinegar to a boil in a small pot. Dissolve sugar and salt into liquid, then stir in remaining ingredients except for onion.
- Remove from heat, add sliced onion, and cover. Steep for at least 20 minutes.
- Remove onions from liquid with tongs - retaining liquid - and place in a glass jar. Pour liquid from pot, making sure that parsley and at least some of the peppercorns and mustard seed get tin the jar.
- Allow to cool on counter top, then refrigerate.
Nutrition Facts : Calories 16.9, Fat 0.2, Sodium 294.6, Carbohydrate 2.3, Fiber 0.5, Sugar 1, Protein 0.4
PICKLED RED ONIONS
Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.
Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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