QUICK-PICKLED VIDALIA AND RED ONIONS
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes one 1/2-gallon jar
Number Of Ingredients 10
Steps:
- Wash one glass 1/2-gallon jar with a lid in hot, soapy water, and rinse well. Toast coriander in a small skillet over medium heat until fragrant, about 2 minutes. Add mustard seeds and toast for 30 seconds to 1 minute. Set aside.
- Combine water, vinegar, salt, and sugar in a small saucepan, and bring to a boil. Cook until sugar and salt have dissolved. Add reserved coriander and mustard seeds; remove from heat, and set aside.
- Fill jar halfway with either Vidalia or red onion slices. Add bay leaves and thyme; cover with remaining onion slices, packing them with the back of a clean spoon. Leave 3/4 inch of space beneath the rim. Pour hot liquid over onions covering them by 1/4-inch and leaving 1/2-inch of pace beneath the rim. Place lid on the jar, and let stand until cool. Store in the refrigerator, serve within a week.
QUICK PICKLED VIDALIA AND RED ONIONS
This quick method of making pickles does not involve sterilizing or sealing the jar. The colors of these two-toned pickles are most impressive when they're first made, but they taste as good after the color fades.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes
Yield Makes one 1/2-gallon jar
Number Of Ingredients 7
Steps:
- Wash one glass 1/2-gallon jar with lid in hot, soapy water, and rinse well.
- Combine 3/4 cup water, vinegar, salt, and sugar in a saucepan, and bring to a boil. Cook until sugar and salt have dissolved; remove from heat, and set aside.
- Fill jar halfway with either Vidalia- or red-onion slices. Add garlic shoot; cover with remaining onion slices, packing them with the back of a clean spoon. Leave 3/4 inch of space beneath the rim. Pour hot liquid over onions, covering them by 1/4 inch and leaving 1/2 inch of space beneath the rim. Place lid on jar, and let stand until cool. Store in the refrigerator; serve within a week.
CREAMED VIDALIA ONIONS
Steps:
- Preheat the oven to 350 degrees F. Melt 4 tablespoons butter in a stoveproof gratin dish over medium-high heat; add 4 pounds Vidalia onions (cut into wedges) and cook 5 minutes. Add a pinch each of nutmeg, cayenne, salt and black pepper, then add 3 tablespoons white wine and simmer 2 minutes. Whisk 1 1/4 cups half-and-half and 3 tablespoons flour; stir into the onions and bring to a boil. Mix 2 tablespoons melted butter, 1 cup panko (Japanese breadcrumbs), 2 tablespoons chopped chives, and salt and pepper. Sprinkle over the onion, cover with parchment paper and bake 30 minutes. Uncover and broil until golden, 5 more minutes.
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 VIDALIA AND RED ONIONS
The colors of these two-toned pickles are most impressive when they're first made, but they taste just as good after the colors fade.
Provided by Martha Stewart
Yield Makes 1 half-gallon jar
Number Of Ingredients 6
Steps:
- Wash 1 glass half-gallon jar with lid in hot, soapy water and rinse well.
- Combine 3/4 cup water, vinegar, salt, and sugar in a saucepan and bring to a boil.
- Meanwhile, fill jar halfway with either Vidalia or red onion slices. Add garlic shoot; cover with remaining onion slices, packing them with the back of a clean spoon. Leave 3/4 inch of space beneath the rim. Pour hot liquid over onions, covering them by 1/4 inch and leaving 1/2 inch of space beneath the rim. Place lid on jar and let stand until cool. Store in the refrigerator; serve within a week.
PICKLED RED ONIONS
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
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
PICKLED RED ONIONS
Zesty pickled red onions are sour, salty and sweet. They are a multi-purpose condiment that make for a zippy and flavorful addition to tacos, burgers, sandwiches, roast meats-you name it. It may seem somewhat silly to par-cook them for 30 seconds, but this quick cooking process softens them and makes them more receptive to the vinegar and seasonings.
Provided by Virginia Willis
Time 8h10m
Yield 1 pint
Number Of Ingredients 5
Steps:
- Bring a medium pot of water to a rolling boil. Add the onions and cook for 30 seconds, then drain in a colander. Let cool slightly, then transfer to a sterilized glass container with a tight lid, such as a pint canning jar. Add the thyme. You want to make sure there is enough headroom at the top of the jar so that the vinegar solution can cover the onions.
- In a second medium pot, combine the vinegar, sugar and salt. Bring to a boil and stir until the sugar and salt are dissolved, 1 to 2 minutes.
- Pour the vinegar mixture over the onions in the jars, making sure the onions are completely submerged. Let cool slightly.
- Cover and refrigerate until the onions turn pink and are seasoned throughout, at least 8 hours. Drain the onions and serve. The onions can be refrigerated in the pickling liquid for up to 2 weeks.
PICKLED VIDALIA ONIONS RECIPE
Provided by Cubby
Number Of Ingredients 12
Steps:
- Halve onions and slice thin, about 1/4 inch thick. Place into a bowl and cover with ice water; let rest for 30 minutes. Drain, pat dry and pack the onions into a clean quart sized Mason jar. Heat vinegar and sugar together until sugar is completely dissolved. Add remaining ingredients and let cool completely. Top onions with the dressing and refrigerate a minimum of 24 hours, or up to 3 or 4 days if possible, before using, as the flavor only improves as they sit. Keep refrigerated for about 4 months. Use as an appetizer, on salads, sandwiches, hamburgers or hotdogs, serve over beans, greens or chop and add to a wide variety of recipes.
QUICK-PICKLED TEXAS-1015 AND RED ONIONS
Although this recipe originally referred to Vidalia onions, no self respecting Texan, pseudo-Texan, Texas resident, or anyone else who has ever tasted a Texas-1015 onion (named for their October 15 planting date) would consider using anything else. Any sweet onion will do in a pinch, however, even Vidalias. Prep time does not include overnight setting time.
Provided by Toby Jermain
Categories Onions
Time 30m
Yield 2 quarts
Number Of Ingredients 7
Steps:
- Wash a half-gallon jar and its lid in hot soapy water; rinse well with very hot water, and let drain.
- Combine water, vinegar, salt, and sugar in a stainless steel saucepan.
- Bring to a boil for about 5 minutes, stirring occasionally to ensure that salt and sugar dissolve.
- Let cool just slightly while performing the next step.
- Fill the jar half full with both types of onions.
- Add green garlic shoot, and fill with remaining onions; OR do it by quarters, with the ripe garlic clove.
- Pack the onions down until there is about 1/2" to 3/4" of head space below the rim of the jar.
- Slowly pour the hot syrup over the onions, shaking the jar slightly while pouring to release air bubbles.
- ,until onions are covered by about 1/4".
- Wipe rim of jar, cover with lid, and let stand until cooled to room temperature.
- Transfer jar to refrigerator.
- Allow to set at least overnight before eating.
- Serve within a couple of weeks.
Nutrition Facts : Calories 373.7, Fat 0.3, Sodium 20978.8, Carbohydrate 77.2, Fiber 4.5, Sugar 60.5, Protein 3.7
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