Pickled Cocktail 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:

• Stir together until sugar and salt dissolve before using. Add onions, brine and 2 tablespoons of pickling-spice blend to a heavy-bottomed pan. Bring to a boil, then remove from heat immediately. Pour onions and liquid into a sterilized Mason jar. Cover and store at room temperature for two days before using. Refrigerate after opening.

Steps:

• Bring all ingredients except onions to a boil.
• Reduce heat and gently boil for one minute.
• While mixture is boiling, cram onion rings into a glass jar as tightly as you can. Don't worry if the rings break. This is not a pretty pickle.
• Remove boiling mixture from stove and pour directly into the jar. Allow bubbles to rise to the surface, then refill as needed leaving 2cm headroom.
• Screw lid on gently and allow to cool on counter top.
• Once cooled, refrigerate for up to one month.
• This is not a sterilized pickle. Do not store unrefrigerated!

Steps:

• Bring a large saucepan of heavily salted water to a boil. Add onions and cook until crisp-tender, about 4 minutes. Drain and transfer to a large heatproof bowl.
• Cook coriander seeds, fennel seeds, and peppercorns in another large saucepan over medium heat, stirring occasionally, until lightly toasted, about 2 minutes. Add chile, thyme, vinegar, and sugar; bring to a boil, stirring until sugar dissolves. Remove from heat; add to bowl with onions. Let cool to room temperature, then cover and chill at least 12 hours before serving.

Steps:

• Cut onions into very thin slices; place in two 1-quart glass jars or one large bowl, packing them tightly together. Add garlic cloves, jalapeno slices, bay leaves, and pepper flakes.
• Combine vinegar, water, sugar, salt, and peppercorns in a medium saucepan over medium-high heat. Bring to a simmer. Cook, stirring often until sugar and salt dissolve. Remove from the heat and let stand for 10 minutes.
• Pour warm liquid over the onions and press down if necessary to submerge. Cover and refrigerate, 8 hours to overnight. Serve immediately or store in the refrigerator for up to 1 month.

Steps:

• Using a VERY sharp knife slice the onions as thin as you are able.
• Place the sliced onions into a bowl and set aside.
• Use only FRESH lemon juice. Usually 2 medium lemons will have plenty of juice. Squeeze the lemons until you have 1/4 cup juice. Discard the seeds and pour juice into a small bowl. Add the vinegar to the lemon juice.
• Sprinkle the onions with salt and red pepper to taste.
• Pour the lemon/vinegar mixture over the onions and gently toss with your fingers until all the onions are wet and the salt and red pepper is evenly distributed.
• Cover the bowl and allow to sit at room temperature for about 45 minutes. The onion will turn bright pink and decrease in volume.
• Taste an onion slice. When it's zingy and crunchy and yummy serve with your favorite dish.