Pickled Red Onions By Alton Brown Recipes

PICKLED RED ONIONS

Steps:

• Toast Mexican oregano in a small skillet over medium-high heat for about 30 seconds. Set aside to cool.
• Peel onions and thinly slice them. Place 4-5 cups of water in a saucepan and bring to a boil.
• When water starts bubbling, add sliced onions, and turn the heat off.
• After 2 minutes, quickly drain the onions into a colander over the sink.
• Place the drained onions in a glass bowl and add the vinegar, water, oregano, bay leaf and the rest of the spices. Season with salt and mix well. Refrigerate for a couple of hours, and they are ready to eat. They keep well refrigerated for about a week. And they taste best when prepared at least one day in advance.
• Enjoy with your tacos, tostadas, subs, sandwiches or grilled meats.

PICKLED RED ONIONS

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.

PICKLED "RED" ONIONS

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 BEETS

Steps:

• Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
• Preheat oven to 400 degrees F.
• In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.

ISLAND CEVICHE WITH PICKLED ONIONS

Steps:

• Cut the fish into pieces resembling the size of the scallops. Separately toss the seafood with a little oil and season with salt and pepper.
• In a saute pan over high heat, sear the fish and scallops, about 30 seconds on each side. The middle should still be raw. Work in batches so you don't overcrowd the pan. Place seafood into a glass dish and coat with lime juice. Glass is best, as it won't react with the acid in the juice. Marinate, refrigerated, overnight.
• Remove the flesh from 1/2 a papaya and cut into medium dice. Slice the remaining 1/2 into long strips. Next day, pour off the lime juice and gently fold the drained fish and scallop mixture together with remaining ingredients and diced papaya. Serve with tortilla chips, sliced papaya, and Pink Pickled Onions.
• In a small saucepan, bring the vinegar, sugar, and chiles to a boil. Stir until sugar is dissolved. Remove from heat. In a plastic container, place the sliced onions and pour the liquid over them. Place the container in an ice bath to cool. Serve chilled with meats and seafood. These are also great on sandwiches.

QUICK-PICKLED RED ONIONS

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.

EASY PICKLED RED ONIONS

Steps:

• Divide sliced onions, garlic halves, ginger slices, and peppercorns among 3 pint-sized jars.
• Combine water, apple cider vinegar, distilled vinegar, maple syrup, and salt in a saucepan. Bring to a simmer over medium heat, stirring occasionally. Remove from heat and ladle vinegar mixture into each jar. Gently press down on onions with a spoon until they are submerged. Allow to sit, uncovered, until liquid is room temperature, about 30 minutes, then cover and store in the refrigerator.

PICKLED RED ONIONS

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.

PICKLED RED ONIONS

Steps:

• Place onion slices in medium bowl.
• Bring next 5 ingredients to boil in heavy medium saucepan; pour over onions in bowl.
• Cover; cool to room temperature.
• Chill overnight.
• DO AHEAD: Can be made 3 weeks ahead. Keep chilled.
• Drain before serving.