Pickled Red Onion Radish 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 CUCUMBER, RED ONION, AND RADISHES



Pickled Cucumber, Red Onion, and Radishes image

This is a perfect topping for our Pulled Pork Sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 4 cups

Number Of Ingredients 9

1 English cucumber, sliced into 1/4-inch-thick rounds
1 small red onion, sliced into 1/8-inch-thick rounds
8 radishes, sliced into 1/8-inch-thick rounds
1/4 cup coarse salt
2 cups cider vinegar
1 cup sugar
1 tablespoon whole black peppercorns
2 teaspoons mustard seeds
2 teaspoons whole coriander seeds

Steps:

  • Toss vegetables with 2 tablespoons salt in a large colander set over a bowl, and refrigerate for 1 hour. Rinse well, pat dry, and place vegetables in a clean glass jar or glass bowl. Bring remaining 2 tablespoons salt, the vinegar, sugar, peppercorns, mustard and coriander seeds to a simmer in a small saucepan over medium heat. Simmer for 5 minutes. Pour over vegetables, and let cool for 1 hour. Cover, and refrigerate overnight or up to 3 weeks.

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.

PICKLED RED ONION & RADISH



Pickled red onion & radish image

These easy, crunchy pickles don't need marinating overnight and make a great garnish to any meal. They're vegan, low fat and take just 4 ingredients to make

Provided by John Torode

Categories     Side dish

Time 12m

Number Of Ingredients 4

1 large red onion
12 small radishes
1 tbsp golden caster sugar
100ml cider vinegar

Steps:

  • Slice 1 large red onion into thin rings and 12 small radishes into thin slices. Stir in 1 tbsp salt and 1 tbsp golden caster sugar and leave for 20 mins. Warm 100ml cider vinegar and 50ml water in a small saucepan, then pour over the vegetables. Stir to dissolve the sugar and salt, then leave to cool.

Nutrition Facts : Calories 22 calories, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.6 milligram of sodium

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 Red Onions image

This trick will alter and augment your cooking: Pour boiling water over sliced or diced red onions, then transfer them to a solution of vinegar, sweetener, and salt. The onions will brighten into a gaudy shade of purplish-pink and will keep indefinitely, mysteriously retaining their bright color and crisp texture. rather than slice, the onions, if they are headed for one of the cold soups.)

Provided by Mollie Katzen

Categories     Onion     Side     Vegetarian     Vinegar     Chill     Vegan     Fat Free     Pescatarian     Paleo     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 1 1/2 cups

Number Of Ingredients 4

1 large red onion (3/4 pound)
3 tablespoons vinegar (cider, red or white wine, or balsamic)
1-2 teaspoons agave nectar, light-colored honey, or sugar
1/4 teaspoon salt

Steps:

  • 1. Put on a kettle of water to boil. Cut the onion into very thin slices or a mince and place it in a colander in the sink.
  • 2. In a bowl large enough to comfortably fit all the onion, combine the vinegar, sweetener, and salt and whisk until blended.
  • 3. Pour the boiling water over the onion and shake to drain. (It's fine if a little water still clings.)
  • 4. Add the onion to the vinegar solution and stir to coat. Let it sit for at least an hour or up to several days, covered and refrigerated, occasionally stirring and/or shaking to allow maximum exposure to the liquid. Store in a jar with a tight-fitting lid in the refrigerator.
  • Optional Enhancements
  • For beautiful, exotic pickled fruit, add fresh or frozen cherries, blueberries, or raspberries-or some small watermelon chunks-to the onion after the first hour of sitting time * Add any of the following to the pickle mixture: Raw broccoli stems, peeled and cut into slender matchsticks * Raw fennel, cut into thin slices * Lightly steamed carrot slices * Lightly steamed cauliflower, cut into 1-inch florets

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

EASY PICKLED RED RADISHES



Easy Pickled Red Radishes image

These delightful pickled radishes are ready in no time! Use in salads, on sandwiches, or just as a side to clean the palate! This is the recipe my mom has used for as long as I can remember.

Provided by Diana71

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 2h7m

Yield 4

Number Of Ingredients 5

½ cup water
½ cup rice vinegar
½ cup white sugar
1 teaspoon salt
12 ounces radishes, sliced thinly

Steps:

  • Mix water, rice vinegar, sugar, and salt together in a microwave-safe bowl. Heat in the microwave for 1 minute and 30 seconds, stopping to stir every 30 seconds, or until sugar has completely dissolved. Continue warming and stirring for 30 seconds at a time, if necessary.
  • Place radish rounds into a canning jar. Pour vinegar mixture into the jar and top with a lid. Let pickle for at least 2 hours to develop the flavor.

Nutrition Facts : Calories 110.4 calories, Carbohydrate 27.9 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.6 g, Sodium 615.5 mg, Sugar 26.5 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 RADISHES



Pickled Radishes image

Make and share this Pickled Radishes recipe from Food.com.

Provided by Sharon123

Categories     Asian

Time 8h20m

Yield 2 cups

Number Of Ingredients 5

2 cups sliced radishes (8 oz.)
1 small onion, cut into thin wedges and separated
1/2 cup seasoned rice vinegar
1/2 cup sugar
1 1/2 teaspoons salt

Steps:

  • Slice radishes by hand or use the slicing blade of a food processor. Place radish slices and onions in a large bowl or crock. In another bowl stir together vinegar, sugar, and salt until sugar is dissolved. Pour over radish mixture.
  • Cover and refrigerate at least 8 hours or overnight before serving. (Radish mixture will have a very pungent aroma.) Makes 2 cups.

Nutrition Facts : Calories 226.1, Fat 0.1, SaturatedFat 0.1, Sodium 1791.2, Carbohydrate 57.2, Fiber 2.5, Sugar 53.5, Protein 1.2

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