MEXICAN PICKLED RED ONIONS
-- From "Mexico One Plate at a Time" by Rick Bayless. Onions may be made several days ahead of time and refrigerated until ready to use.
Provided by cheflucy
Categories Mexican
Time 10m
Yield 3 cups, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Combine lime and orange juices in a small bowl and set aside.
- Place the onions in a non-aluminum bowl. Pour boiling water over them and wait 10 seconds, then pour the onions into a strainer.
- Return the drained onions to the bowl, pour on the citrus juices and stir in salt. Cover and set aside until serving time. Just before serving, drain onions and set out in serving bowl.
Nutrition Facts : Calories 33.5, Fat 0.1, Sodium 351.4, Carbohydrate 8.6, Fiber 0.9, Sugar 3.8, Protein 0.8
QUICK PICKLED ONIONS
These colourful, spiced sweet and sour onions add piquancy to a ploughman's, or a sharp finish to Mexican food - an ideal edible gift to make ahead and pop in a homemade hamper
Provided by Cassie Best
Categories Side dish
Time 20m
Yield Makes 500g
Number Of Ingredients 8
Steps:
- Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.
- Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar (see tip below). Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened.
Nutrition Facts : Calories 34 calories, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Sodium 1.5 milligram of sodium
YUCATáN-STYLE PICKLED RED ONIONS
Zingy, crunchy, and colorful, this popular Mexican condiment complements anything from tacos to grilled meats. The lime acts as a preservative and also mellows out the sharp onion flavor, while the chile adds a welcome touch of heat.
Provided by Gabriela Cámara
Categories condiment
Time 2h5m
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a large jar, add sliced onions and about 2 teaspoons of salt. Cover and shake well. To the jar, add a splash of olive oil, cover, and shake again. Repeat with a splash of lime juice.
- Add a pinch of salt to the sliced habanero, then add to jar. Add remaining olive oil, lime juice, two big pinches of salt, and two big pinches of oregano. Shake one more time to fully combine. Refrigerate for at least 2 hours, but preferably 24, before using. (Store for up to two weeks in lidded jar in refrigerator.)
PICKLED "RED" ONIONS
Provided by Bobby Flay
Categories side-dish
Time 1h5m
Yield 4 servings as a side dish
Number Of Ingredients 6
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 RED ONIONS
Pickled red onions - a staple at meals throughoutu the Yucatÿn peninsula - are one of our all-time favorite condiiments. They are wonderful piled on a burger, roll-up, or sandwich; tossed in a salad; or festooned over a plate of sliced tomatoes, drizzled with olive oil, and then finished off with a generous amount of freshly ground black pepper.
Provided by Rick Bayless
Categories Onion Side Vegetarian Quick & Easy Summer Vegan Gourmet
Number Of Ingredients 3
Steps:
- Blanch 2 sliced red onions in a small saucepan of boiling water to cover for 1 minute and drain in a colander. Then return them to the pan and add a cup of cider vinegar, a teaspoon of salt, and just enough cold water to barely cover the onions. Bring to a boil over high heat and simmer the onions 1 minute. Transfer the onions and brine to a glass jar and chill. The onions will turn the color of a pink piñata and will get crisp as they cool. They'll keep for weeks in the refrigerator.
PICKLED RED ONIONS
Make and share this Pickled Red Onions recipe from Food.com.
Provided by dicentra
Categories Onions
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- In a large non-reactive skillet, heat oil over medium-high heat.
- Add red onions and cook, stirring occasionally, until softened, about 2 minutes.
- Add vinegar, oregano, sugar, salt and pepper.
- Cook, stirring, until limp and tender, 2-3 minutes. Serve hot.
Nutrition Facts : Calories 227.6, Fat 18.3, SaturatedFat 2.4, Sodium 394.4, Carbohydrate 15.5, Fiber 2.7, Sugar 7.6, Protein 1.7
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