Easy Pickled Red Onions Recipes

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.

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.

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.

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.

Steps:

• Separate the rings and place into a large bowl.
• Sprinkle with Kosher salt; toss to coat with salt, then let stand for 30 minutes.
• Rinse the onions under cold water and drain very well.
• Place the rings between paper towels and pat dry, then place in a bowl.
• In a small bowl whisk together the vinegar, sugar and black pepper; pour over the rings in the bowl; toss to coat well.
• Place in the fridge for 2 hours before serving.

Steps:

• Combine the first six ingredients in a medium saucepan, and place over medium heat. Bring to a boil.
• Meanwhile, peel the onions, cut in half, and slice as thinly as possible into half moons.
• When the brine comes to a boil, add the onion slices and stir. Remove the pan from the heat, cover, and let stand for about 25 minutes.
• Transfer the onions and brine to a large bowl, and set aside to cool at room temperature.
• When the onions are fully cooled, pour them and their brine into jars with tight-fitting lids, and store in the refrigerator. These quick pickles are ready to be eaten as soon as they are fully cold.
• They will keep, chilled, for up to 2 weeks.

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.