Pickled Onions Recipes

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PICKLED RED ONIONS



Pickled Red Onions image

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

3 cups water
2 red onions, thinly sliced into half-moons
¾ cup white wine vinegar
1 teaspoon sea salt
1 teaspoon white sugar
5 black peppercorns

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 ONION



Pickled Onion image

"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

1 medium onion, cut into 1/8-inch slices
1-1/2 teaspoons salt, divided
1/3 cup cider vinegar
1/4 cup water
3 tablespoons sugar
1 garlic clove, peeled and halved
1/2 teaspoon mustard seed
1/2 teaspoon prepared mustard
1/4 teaspoon celery seed

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

TRADITIONAL ENGLISH PICKLED ONIONS



Traditional English Pickled Onions image

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

2 ¼ pounds pearl onions, peeled
½ cup salt
3 cups malt vinegar
1 tablespoon mixed pickling spice
2 dried chile peppers, crumbled
1 clove garlic, crushed
2 bay leaves

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

PICKLED ONIONS



Pickled Onions image

Provided by Bobby Flay

Categories     condiment

Yield 4 servings

Number Of Ingredients 8

2 large red onions, peeled and thinly sliced
1 tablespoon olive oil
3 cups red wine vinegar
1/4 cup olive oil
2 tablespoons sugar
6 whole black peppercorns
4 sprigs fresh thyme
Garnish: 2 tablespoons finely chopped thyme

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 ONIONS



Pickled Onions image

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

1 red onion, finely chopped
½ cup red wine vinegar
3 tablespoons distilled white vinegar
1 ½ tablespoons salt
2 teaspoons white sugar

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 RED ONIONS



Pickled Red Onions image

These zingy pickled onions are great for salads, burgers and tacos.

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 5

1 medium red onion, halved and thinly sliced (about 2 cups)
1/4 cup apple cider vinegar
2 tablespoons packed light brown sugar
1/2 teaspoon coriander seeds, lightly crushed
Kosher salt and freshly ground black pepper

Steps:

  • Put the onions in a medium bowl. Combine the vinegar, sugar, coriander, 2 teaspoons salt and a few grinds of pepper in a small saucepan and bring to a simmer over medium heat. Cook until the sugar dissolves, about 1 minute. Pour the mixture over the onions, cover and set aside until cooled to room temperature.

PICKLED "RED" ONIONS



Pickled

Provided by Bobby Flay

Categories     side-dish

Time 1h5m

Yield 4 servings as a side dish

Number Of Ingredients 6

1 large onion, finely sliced
1/4 cup red wine vinegar
1 tablespoon honey
2 tablespoons olive oil
1 tablespoon finely chopped cilantro
Salt and pepper

Steps:

  • Place all ingredients in a small bowl and season with salt and pepper to taste. Let sit at room temperature for 1 hour.

QUICK PICKLED ONIONS



Quick Pickled Onions image

Provided by Rachael Ray : Food Network

Categories     condiment

Time 15m

Number Of Ingredients 7

1 1/2 cups white wine vinegar or white balsamic vinegar
1/2 cup sugar
1 teaspoon salt
1 red chile, thinly sliced
2 bay leaves
2 small red onions, thinly sliced
1 cup drained, sliced store-bought pickled jalapenos or banana pepper rings

Steps:

  • In a small saucepot, bring the white wine vinegar, sugar, salt, chili pepper and bay leaves to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool.

QUICK PICKLED ONIONS



Quick pickled onions image

These colourful, spiced sweet and sour onions add piquancy to a ploughman's, or a sharp finish to Mexican food - an ideal edible gift to make ahead and pop in a homemade hamper

Provided by Cassie Best

Categories     Side dish

Time 20m

Yield Makes 500g

Number Of Ingredients 8

300ml cider vinegar
3 tbsp golden caster sugar
1 tbsp sea salt flakes
6 black peppercorns
6 coriander seeds
1 star anise
1 bay leaf
3 small red onions, sliced into rings

Steps:

  • Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.
  • Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar (see tip below). Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened.

Nutrition Facts : Calories 34 calories, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Sodium 1.5 milligram of sodium

PICKLED SWEET ONIONS



Pickled Sweet Onions image

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

8 cups thinly sliced sweet onions
2 tablespoons canning salt
1-3/4 cups white vinegar
1 cup sugar
1 teaspoon dried thyme

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 RED ONIONS



Pickled Red Onions image

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

3/4 cup water
2/3 cup white wine or cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
1 medium red onion, thinly sliced
Optional: fresh rosemary, thyme or dill sprigs, whole black peppercorns, small dried chili or garlic clove

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

PERFECT PICKLED ONIONS



Perfect Pickled Onions image

Fresh, cold, and crisp pickled onions. So easy to make, you should always have these on hand to jazz up sandwiches, salads, charcuterie boards, tacos, and more. The leftover pickling liquid can be used to make dressings or marinades. They add a bright, tangy bite when served alongside rich foods.

Provided by NicoleMcmom

Time 8h30m

Yield 24

Number Of Ingredients 10

3 medium red onions
2 cloves garlic, or to taste
1 medium jalapeno pepper, sliced, or to taste
2 bay leaves
½ teaspoon crushed red pepper flakes, or to taste
3 cups apple cider vinegar
1 ½ cups water
⅓ cup white sugar
4 teaspoons kosher salt
1 teaspoon whole black peppercorns

Steps:

  • Cut onions into very thin slices; place in two 1-quart glass jars or one large bowl, packing them tightly together. Add garlic cloves, jalapeno slices, bay leaves, and pepper flakes.
  • Combine vinegar, water, sugar, salt, and peppercorns in a medium saucepan over medium-high heat. Bring to a simmer. Cook, stirring often until sugar and salt dissolve. Remove from the heat and let stand for 10 minutes.
  • Pour warm liquid over the onions and press down if necessary to submerge. Cover and refrigerate, 8 hours to overnight. Serve immediately or store in the refrigerator for up to 1 month.

Nutrition Facts : Calories 23.5 calories, Carbohydrate 4.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 322.6 mg, Sugar 3.5 g

QUICK-PICKLED RED ONIONS



Quick-Pickled Red Onions image

Fast and easy pickled red onions instantly upgrade just about any dish. We love them on Martha's favorite Hake Burgers, but try adding them to eggs, tacos, grilled meats, and salads.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 2 cups

Number Of Ingredients 4

2 small red onions, thinly sliced
1 cup white-wine vinegar
2 tablespoons sugar
1 tablespoon coarse salt

Steps:

  • Place onions in a medium heatproof bowl. Bring vinegar, sugar, and salt to a boil in a saucepan; pour over onions. Let cool completely. Refrigerate, covered, at least 2 hours and up to 1 month.

PICKLED ONIONS



Pickled Onions image

Use this recipe for pickled onions from Liran Mezan of BLT Burger to make his mouthwatering Salmon Burger.

Provided by Martha Stewart

Categories     Entertaining

Yield Makes enough for six burgers

Number Of Ingredients 5

1 medium red onion, finely chopped
1/2 cup red-wine vinegar
3 tablespoons white vinegar
2 teaspoons sugar
1 1/2 tablespoons coarse salt

Steps:

  • Place all ingredients in a small saucepan. Bring to a boil over medium-high heat. Remove from heat and let steep for 20 minutes. Let cool before using.

PICKLED ONIONS



Pickled onions image

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

500g small shallot
50g salt
500ml malt vinegar
200g clear honey

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

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