Pickled Plums And Red Onions Recipes
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
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 SHALLOTS AND RED ONIONS
Provided by Valerie Bertinelli
Categories condiment
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.
PICKLED PLUMS AND RED ONIONS
Steps:
- Pit plums and cut into 1/2-inch wedges. Cut onions into 3/4-inch pieces and transfer with plums to a 10-cup (2 1/2-quart) heatproof glass jar with a lid. In a large saucepan bring water and vinegar to a boil with remaining ingredients, stirring until sugar is dissolved, and immediately pour over plums and onions. Cool mixture, uncovered. Plums and onions may be pickled 1 week ahead and chilled, covered.
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PICKLED RED ONIONS - RECIPES BY LOVE AND LEMONS
From loveandlemons.com
5/5 (215)Total Time 10 minsCategory Condiment
- Thinly slice the onions (it's helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar, if using
- Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
- Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions.
PICKLED PLUMS - BETTER HOMES & GARDENS
From bhg.com
Total Time 40 minsCalories 239 per serving
- Wash plums. Cut plums in half; pit. Remove root and stem ends from onions. Cut onion in half lengthwise; cut into 1/2-inch-thick slices. Pack plum halves and onion slices into hot, sterilized pint canning jars.
- In a large stainless-steel, enamel, or nonstick heavy saucepan, combine the water and vinegar. Bring to boiling. Add sugar, cinnamon, allspice, cloves, star anise, and salt. Return to boiling, stirring until sugar dissolves. Remove from heat.
- Pour hot liquid over plums and onions in jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
- Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
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- Combine the vinegars, water, sugar and salt in a medium sauce pan and bring to a simmer. Simmer just for 30 seconds to dissolve the sugar, then remove from heat and add any additional add-ins if using.
- Carefully pour the solution into the jar with the onions (I do this in the sink using a funnel). Press the onions down with a spoon until submerged in the solution. Let the pickled onions cool to room temperature for 30 minutes, then seal and refrigerate.
- The pickled red onions are ready to enjoy after 30 minutes or can be refrigerated for 3 weeks if using the basic recipe or dried herbs. They are good for up to 1 week if using fresh herbs.
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