No Cook Pickled Red Onions Recipes

Steps:

• Place onions in medium bowl.
• Combine remaining ingredients. Add to onions; mix lightly.
• Refrigerate 2 hours, stirring occasionally.

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:

• 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.

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:

• 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.