QUICK-PICKLED RED ONIONS
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
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 RED ONIONS
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
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
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
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 RED ONIONS
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
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
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 RED ONIONS
These onions are a great condiment with salads, burgers, chicken... It also makes a great starting point for all kinds of salads: bean, pasta, vegetable... Use your imagination. From the Moosewood Cookbook.
Provided by caetb
Categories Vegetable
Time 15m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Bring a kettle of water to a boil.
- In a bowl, combine the vinegar, water, sugar, salt and pepercorns.
- Stir until the sugar is dissolved.
- Place onion slices in a colander.
- Pour boiling water over the onion slices and drain well.
- (This wilts the onions slightly and allows them to absorb the marinade).
- Transfer the onions to the bowl with marinade and mix to coat the onions thoroughly.
- Cover and marinate several hours or overnight in the refrigerator.
Nutrition Facts : Calories 118.8, Fat 0.4, SaturatedFat 0.1, Sodium 596.5, Carbohydrate 27.1, Fiber 3.7, Sugar 15, Protein 1.9
PICKLED RED ONIONS
These tasty onions lose all their pungency in the pickling process but gain a sweet sharpness that makes them a great last minute addition to any salad. They're a multi-purpose condiment and are delicious with any type of fish. From: the Michael Smith At Home series http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=6449 Posted b/c I don't want lose this recipe!
Provided by Impera_Magna
Categories Onions
Time 20m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Slice the onions as thinly as possible. You may find it useful to first slice them in half and lay them on their cut side before slicing them further.
- Cram the sliced onions into a large mason jar.
- Pour the sugar and vinegar into a small pot and bring to a boil with the salt and pepper.
- Pour the hot syrup over the onions; cover them and let rest overnight in the refrigerator before use.
Nutrition Facts : Calories 900, Fat 0.2, SaturatedFat 0.1, Sodium 9, Carbohydrate 230.3, Fiber 4.2, Sugar 212.7, Protein 2.8
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- Stir until sugar and salt dissolve. Add in red pepper flakes, if using, then pour mixture over onions.
- Let cool to room temperature, then place lid on and refrigerate until ready to use, at least 2 hours.
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