Quick Pickled Red Onions Recipes

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:

• 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.

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:

• Combine the first six ingredients in a medium saucepan, and place over medium heat. Bring to a boil.
• Meanwhile, peel the onions, cut in half, and slice as thinly as possible into half moons.
• When the brine comes to a boil, add the onion slices and stir. Remove the pan from the heat, cover, and let stand for about 25 minutes.
• Transfer the onions and brine to a large bowl, and set aside to cool at room temperature.
• When the onions are fully cooled, pour them and their brine into jars with tight-fitting lids, and store in the refrigerator. These quick pickles are ready to be eaten as soon as they are fully cold.
• They will keep, chilled, for up to 2 weeks.

Steps:

• Place all ingredients in a small bowl and season with salt and pepper to taste. Let sit at room temperature for 1 hour.

Steps:

• Cut the onion in half,lengthwise and slice into very thin slices.Stem and slice the chile(if using)into paper thin slices,removing the seeds if desired.
• Mix the remaining ingredients until the sugar dissolves,Mix with onions and chiles.
• Set aside for at least 10 minutes to marinate.Serve.

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.