TRADITIONAL ENGLISH PICKLED ONIONS
Serve with cold ham, bread and cheese. These pickled onions are made with dark malt vinegar and stored for at least 6 weeks before eating.
Provided by AUSSIEMUM1
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT35m
Yield 32
Number Of Ingredients 7
Steps:
- Place the peeled onions in a glass or ceramic bowl and cover with cold water. Drain the water into a saucepan and stir in the salt. Bring just to a boil so that the salt dissolves, then cool slightly and pour over the onions. Cover the bowl with a heavy plate so all of the onions stay submerged. Leave onions to stand for 24 hours.
- Measure the vinegar into a saucepan. Tie the pickling spice into a cloth and add to the vinegar along with the bay leaves. Bring to a boil, then simmer over low heat for 5 minutes.
- Rinse the onions and pat them dry. Add to the saucepan with the vinegar. Simmer for 2 to 3 minutes. Pack the onions into sterile jars and ladle the brine over them until they are covered. Add a dried chile pepper to each jar if you like. Seal with sterile lids and rings and store in a cool dark place for at least 6 weeks before opening.
Nutrition Facts : Calories 27.9 calories, Carbohydrate 6.9 g, Protein 0.4 g, Sodium 12.8 mg, Sugar 1.8 g
HERITAGE BREAD AND BUTTER PICKLE - PICKLED CUCUMBER AND ONIONS
An easy and old fashioned pickle that takes its name from the fact that this pickle goes so well with simple bread and butter, or sandwiches. This pickle must be stored in a DARK place, or the cucumbers will lose their colour, and it is best eaten after 2 months. I always try to have a jar or two of this colourful and tangy pickle tucked away in my pantry - as it makes fabulous sandwiches for teatime or picnics, as well as being an ideal accompaniment for simple suppers and light toasted snacks. This recipe is ideal when cucumbers are cheap or you have a glut in your garden. If you don't have time to wait before eating this, I also have a "quick" recipe for this type of pickle posted on Zaar: Recipe #245742 .
Provided by French Tart
Categories Onions
Time 1h10m
Yield 2-3 Jars
Number Of Ingredients 7
Steps:
- Layer the sliced onions and cucumber in a large non-metallic bowl - sprinkling each layer with the salt.
- Leave for one hour and then drain and rinse thoroughly.
- Put the vinegar, sugar, celery and mustard seeds into a large saucepan and heat gently, stirring all the time until the sugar has dissolved. Then bring it to a rapid boil and boil for 3 minutes.
- Pack the cucumbers and onions into pre-heated and sterilised jars - then pour over the hot vinegar mixture, making sure that it covers the vegetabes.
- Seal immediately with sterilised and vinegar proof lids.
- Keep in a DARK and COOL storage area for 2 months before using.
- Use this pickle for: bread and butter, sandwiches, salads, toasted snacks, cheese, cold meats and pies. Ideal for picnics.
Nutrition Facts : Calories 512, Fat 1.4, SaturatedFat 0.3, Sodium 10493.5, Carbohydrate 117.2, Fiber 5.8, Sugar 93.1, Protein 5.6
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
PICKLED SWEET ONIONS
These slightly crunchy pickled onions are not only a great gift for Christmas, but also a terrific contribution to a backyard barbecue as a relish for burgers and hot dogs. -Laura Winemiller, Delta, Pennsylvania
Provided by Taste of Home
Time 40m
Yield 4 half-pints.
Number Of Ingredients 5
Steps:
- Place onions in a colander over a plate; sprinkle with canning salt and toss. Let stand 1 hour. Rinse and drain onions, squeezing to remove excess liquid., In a Dutch oven, combine vinegar, sugar and thyme; bring to a boil. Add onions and return to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat., Carefully ladle hot mixture into four hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 36 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 395mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein.
ENGLISH PUB-STYLE PICKLED ONIONS
This pickle is made the traditional way, with a short brining to keep the onions crisp, and with cool rather than hot vinegar. If you'd like to can the onions, though, use two one-pint or four half-pint Mason jars instead of a quart jar, and pour the spiced vinegar over the onions while the vinegar is hot. Seal the jars immediately with hot two-piece caps, and process the jars for 10 minutes in a boiling-water bath. Sharp-tasting, brown malt vinegar is available at most supermarkets. If you can't find it, or if you'd like a milder pickle, use white wine vinegar.
Provided by Millereg
Categories Lunch/Snacks
Time P1m4D
Yield 1 1/2 pounds, 24 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, dissolve ¼ cup salt in 1 quart water; add the onions and weight them gently with a plate that fits inside the bowl.
- Let them stand 8 to 12 hours.
- Drain the onions, and peel them; return them to the bowl.
- Make a brine with the remaining salt and water, pour it over the onions, and weight them gently again.
- Let them stand 2 days.
- In a nonreactive saucepan, bring the sugar and vinegar to a boil; let the liquid cool.
- Drain and rinse the onions, and drain them well again.
- In a 1-quart jar, layer the onions, peppercorns, allspice, pepper flakes, and bay leaf.
- Cover them with the cooled, sweetened vinegar.
- Cover the jar with a nonreactive cap, preferably all plastic.
- Refrigerate the jar for at least 1 month before eating the onions.
- They will keep for at least 6 months.
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 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
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