PICKLED MAUI ONIONS
Make and share this Pickled Maui Onions recipe from Food.com.
Provided by MrMeanor
Categories Low Protein
Time 20m
Yield 1 Quart, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix Water, Vinegar, Sugar and Salt in a sauce pan.
- Bring to a boil until the dry goods dissolve.
- While the solution is coming to a boil, cut onion in half.
- Cut each half in half.
- Cut each quarter into 2 or 3 pieces.
- Seed and cut Jalapeño into strips.
- Alternately layer Onions and Jalapeños in a 1 QT pickling jar.
- Add solution and seal tightly.
- Let stand for 24 hours.
- Refrigerate for 2-3 days.
Nutrition Facts : Calories 25.6, Sodium 293, Carbohydrate 5, Fiber 0.4, Sugar 4, Protein 0.2
PICKLED MAUI ONIONS
Steps:
- Place onions, cucumbers and carrots in a quart-sized jar.
- In a saucepan over medium heat; warm vinegar and water.
- Stir in salt and sugar.
- Stirring until dissolved completely.
- Pour over vegetables; shake well.
GRILLED MAHI-MAHI SANDWICHES
Provided by Kardea Brown
Categories main-dish
Time 1h25m
Yield 4 sandwiches
Number Of Ingredients 17
Steps:
- For the pickled red onions: Thinly slice the red onion, then pack into a 16-ounce mason jar. Add the pickling spice. Heat the vinegar, salt, sugar and 1 cup water in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Cool about 5 minutes, then pour over the onions. Set aside to cool to room temperature for at least 1 hour, then refrigerate until ready to use.
- For the garlic aioli: Combine the mayonnaise, lemon juice, garlic salt, salt and pepper in a small bowl. Cover and refrigerate until ready to use.
- For the sandwiches: Preheat the grill to medium-high heat.
- Mix together the garlic powder, paprika and a pinch of salt and pepper in small bowl. Coat the fish evenly with the oil and sprinkle the seasoning mixture on both sides.
- Spray the grill grates with cooking spray, then grill the fish until just cooked through, 3 minutes on each side. Just before the fish is finished, add the rolls to the grill and toast for 1 minute. (See Cook's Note.)
- Assemble the sandwiches with the grilled ciabatta, fish, garlic aioli, pickled onions and arugula.
PICKLED ONIONS
Steps:
- Saute the onions over low heat in 1 tablespoon of olive oil until soft. Place the vinegar, 1/4 cup of olive oil, sugar, peppercorns and thyme in a large noncorrosive saucepan and bring to a boil. Add the onions to the hot liquid and simmer for 5 minutes. Remove the pot from the heat and allow the onions to steep for at least 2 hours or overnight. (if storing overnight, place in a bowl and cover.) When ready to serve, drain the liquid and top with thyme.
PICKLED ONION
"I've been experimenting with pickle making for years, and I'm still trying to create the ultimate pickle," writes Margaret Berardi of Bridgeport, Connecticut. Keep this relish-like topping on hand all summer in the fridge.
Provided by Taste of Home
Time 25m
Yield 1 cup.
Number Of Ingredients 9
Steps:
- In a small bowl, toss onion with 1 teaspoon salt; let stand for 1 hour. Drain and rinse in cold water; set aside. , In a small saucepan, combine the vinegar, water, sugar, garlic, mustard seed, mustard, celery seed and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until sugar is dissolved. Stir in onion; simmer 3 minutes longer or until onion is heated through, stirring often. , Transfer to a serving dish. Cool to room temperature. Cover and refrigerate for at least 3 hours before serving. Serve with a slotted spoon.
Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 123mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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
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
PICKLED SWEET ONIONS
Make and share this Pickled Sweet Onions recipe from Food.com.
Provided by Coppercloud
Categories Onions
Time 48m
Yield 7 Pint jars
Number Of Ingredients 8
Steps:
- You should have 22 cups onion rings once all are sliced. You should have 6 cups pepper rings once all are sliced.
- In large pot, combine vinegar, honey, mustard seeds, allspice, and anise seeds. Bring to a boil uncovered for three minutes. Add onion rings and cook, stirring gentle for 8 minutes or until onion begin to turn limp. Remove from heat, stir in pepper rings.
- Add one bay leaf to each 1 pint hot sterlized jars. Using tongs, pack jars with onions and peppers, leaving 1/4" headspace.
- Ladle hot vinegar mixture into jars, leaving 1/4" headspace. Make sure bubbles are removed. Wipe rims and add lids.
- Process in water bath for 10 minutes. Start timing once water is boiling.
Nutrition Facts : Calories 296.9, Fat 0.7, SaturatedFat 0.2, Sodium 26.2, Carbohydrate 65.8, Fiber 7.7, Sugar 45.1, Protein 4.8
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.
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
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