Marinatedwhiteonions Recipes

CRISP MARINATED CUCUMBERS

Crisp Marinated Cucumbers image

My grandma gave me this recipe and I absolutely love it. It's great eating it in the warmer months or any family get-together.

Provided by mistyaikin

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 8h10m

Yield 4

Number Of Ingredients 6

Ingredients

½ cup white vinegar
½ cup white sugar
½ teaspoon salt
¼ teaspoon celery seed
2 cucumbers, sliced
¼ cup sliced sweet onion

Steps:

Whisk vinegar, sugar, salt, and celery seed together in a large bowl; stir in cucumbers and onion. Cover and refrigerate overnight. Serve cold.

Nutrition Facts : Calories 115.8 calories, Carbohydrate 29.4 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.8 g, Sodium 293.2 mg, Sugar 27 g

MARINATED CUCUMBER, ONION, AND TOMATO SALAD

Marinated Cucumber, Onion, and Tomato Salad image

This is an easy salad that is perfect for a warm summer day.

Provided by BogeyBill

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 2h15m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup water
½ cup distilled white vinegar
¼ cup vegetable oil
¼ cup sugar
2 teaspoons salt
1 tablespoon fresh, coarsely ground black pepper
3 cucumbers, peeled and sliced 1/4-inch thick
3 tomatoes, cut into wedges
1 onion, sliced and separated into rings

Steps:

Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
Cover bowl with plastic wrap; refrigerate at least 2 hours.

Nutrition Facts : Calories 156.2 calories, Carbohydrate 18 g, Fat 9.5 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 784 mg, Sugar 11.9 g

MARINATED VIDALIA ONIONS

Marinated Vidalia Onions image

My husband, Raymond, and I grow a large crop of Vidalia onions with our son and daughter-in-law. So it's no wonder onions are always on my menu. Here a light dressing really complements the sweet onions.-Ruby Jean Bland, Glennville, Georgia

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

3/4 cup sugar
3/4 cup canola oil
1/4 cup vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
4 medium Vidalia or sweet onions, sliced
2 medium carrots, thinly sliced

Steps:

In a large salad bowl, combine first five ingredients. Add onions and carrots; toss to coat. Cover and refrigerate 24 hours, stirring occasionally.

Nutrition Facts :

MARINATED WHITE ONIONS

Marinated White Onions image

This recipe was modified from my favorite yellow relish recipe, to use only onions. Good to top hamburgers and salads! The left over marinade can be used to make vinaigrettes, to marinate chicken (for a short period)! Enjoy!

Provided by Kittycat_paw

Categories Onions

Time 45m

Yield 7-9 250 ml jars

Number Of Ingredients 8

Ingredients

8 cups onions (sliced to approx. 1/4 inch thickness)
2 cups white vinegar
3 cups sugar
1 teaspoon yellow mustard seeds
1 teaspoon celery seed
2 teaspoons salt
3 tablespoons yellow mustard (or less, to your taste)
1 tablespoon turmeric (safran)

Steps:

Put the sliced onions, vinegar, sugar, mustard and celery seeds, and salt in a large metallic pot.
Cook at medium-high for 15 minutes.
Remove from heat, and add the remaining ingredients. Bring to a boil.
Gently put the onions in the sterilised jars, and add marinade to cover.
Seal immediately.

Nutrition Facts : Calories 431, Fat 0.5, SaturatedFat 0.1, Sodium 698, Carbohydrate 105.9, Fiber 2.9, Sugar 93.9, Protein 2

MARINATED ONIONS

Marinated Onions image

Make and share this Marinated Onions recipe from Food.com.

Provided by Millereg

Categories Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 large vidalia onions
1 cup vegetable oil or 1 cup canola oil
8 fluid ounces white vinegar
3 tablespoons superfine sugar
1/4-1/2 teaspoon pepper
1/2-1 teaspoon garlic powder
1/2 teaspoon dried parsley flakes
1/4-1/2 teaspoon dried oregano
spices

Steps:

Slice the onions ¼ inch thick and separate the rings.
Mix all ingredients in a container you can cover and shake, and store in the refrigerator.
Marinate at least 24 hours before serving.

Nutrition Facts : Calories 281.3, Fat 27.3, SaturatedFat 3.5, Sodium 3.3, Carbohydrate 8.7, Fiber 0.7, Sugar 6.4, Protein 0.5

MARINATED WHITE ANCHOVIES WITH SOFT-COOKED EGG, ROASTED ONIONS, SALSA VERDE, AND FRISéE

Marinated White Anchovies with Soft-Cooked Egg, Roasted Onions, Salsa Verde, and Frisée image

Anchovies usually play a supporting role in a dish, typecast as the salty accent. But we just love them, so we challenged ourselves to craft a sandwich that actually features them. We knew that if we succeeded, we'd have a sandwich that could have a small but faithful following. And so it came to pass. We adapted an interesting Scandinavian preparation that paired anchovies with eggs-the richness of the eggs balances the tartness of the fish. We liked it. And, as it turns out, so does that small (but ever-growing) band of devotees we'd envisioned.

Yield makes 4 sandwiches

Number Of Ingredients 10

Ingredients

8 ounces (32 small fillets) white anchovies, marinated in vinegar and olive oil (not salt-cured), such as boquerones or alici
4 large eggs, preferably pasture-raised
2 cups frisée lettuce
2 teaspoons extra-virgin olive oil
1 teaspoon red wine vinegar
Kosher salt
8 slices country bread
Freshly ground black pepper
1/2 cup Roasted Onions (page 182)
4 tablespoons Salsa Verde (page 199)

Steps:

Place the anchovies on paper towels to drain excess oil. Carefully lower the eggs into a saucepan of boiling water. After 7 minutes, remove the eggs and place in an ice-water bath. Once cool, carefully peel. (The whites should be cooked through and the yolks should be soft, almost runny.)
In a bowl, toss the lettuce in the oil and vinegar and add salt to taste. Lightly toast the bread on one side only.
Place one egg on the toasted side of 4 slices of bread and gently mash and spread out with a fork. Season the eggs with salt and pepper. Top the eggs with the onions, followed by the anchovies and the frisée. Spread an even coat of salsa verde on the toasted side of the 4 top slices of bread. Close the sandwiches, cut into halves, and serve.

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