Pickled Sweet Onions Recipes

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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 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

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 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

QUICK PICKLED SWEET ONIONS



Quick Pickled Sweet Onions image

I use these in egg salad and on toast and on pickle trays and, sadly enough, I eat them right out of the jar. The pickling solution is really concentrated so they only need about 1 day before they're good, but a week makes them perfect.

Provided by LadyLuck1337

Categories     Onions

Time 16m

Yield 1 jar, 8-10 serving(s)

Number Of Ingredients 5

2 medium onions, as strong as you can find them, cut into rings
1 1/2 cups white vinegar
1/2 cup white sugar
3 tablespoons salt
7 peppercorns

Steps:

  • Bring all ingredients except onions to a boil.
  • Reduce heat and gently boil for one minute.
  • While mixture is boiling, cram onion rings into a glass jar as tightly as you can. Don't worry if the rings break. This is not a pretty pickle.
  • Remove boiling mixture from stove and pour directly into the jar. Allow bubbles to rise to the surface, then refill as needed leaving 2cm headroom.
  • Screw lid on gently and allow to cool on counter top.
  • Once cooled, refrigerate for up to one month.
  • This is not a sterilized pickle. Do not store unrefrigerated!

PICKLED SWEET ONIONS



Pickled Sweet Onions image

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

5 1/2 lbs sweet onions, 1/4-inch sliced rings
4 medium sweet peppers, 1/4-inch sliced rings
4 1/2 cups cider vinegar
2/3 cup honey
1 teaspoon mustard seeds
1 teaspoon whole allspice
1/2 teaspoon anise seed
7 fresh bay leaves

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

SWEET PICKLED RED ONIONS



Sweet Pickled Red Onions image

Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Rings of red onion have a refreshing bite.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 10

2 pounds red onions
1 tablespoon coarse salt
3 cups cider vinegar
1 1/2 cups sugar
15 whole black peppercorns
4 whole cloves
2 cinnamon sticks
6 whole allspice
2 dried hot red chiles
2 small bay leaves

Steps:

  • Cut onions into 1/4-inch-thick slices; transfer to a colander set in a bowl. Toss well with the salt. Refrigerate 1 hour. Rinse well; drain. Pat dry between paper towels.
  • Bring vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Let cool completely, about 30 minutes.
  • Add onions; bring to a boil. Transfer onions to a large bowl using a slotted spoon. Let brine cool completely, about 30 minutes; pour over onions. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).

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