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.
WILDLY PINK PICKLED RED ONIONS
Wildly pink onions... these sound like just the thing to top a salad, a sandwich or even a creamy winter potaot soup with (diced of course LOL). Chef Tory McPhail of Commander's Palace shared the recipe for these wildly pink onions in The Times-Picayune. I think I'll be canning into pint jars for us though. Love the grnadine idea - that'll turn 'em pink for sure.
Provided by Busters friend
Categories Onions
Time 1h20m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Sterilize a 1-quart Mason jar. Bring first 5 ingredients to a boil. Add onion and return to a boil. Turn off heat. Add grenadine.
- Transfer hot onions to jar. Top up jar with liquid, leaving ½-inch head space. Place top and band on jar. Place jar in boiling water to cover for 45 minutes.
- Remove jar and let cool at room temperature. Tighten lid all the way.
Nutrition Facts : Calories 2245, Fat 0.3, SaturatedFat 0.1, Sodium 56672.5, Carbohydrate 533.6, Fiber 4.6, Sugar 514, Protein 3
PICKLED RED ONIONS
Any leftover onions would be delicious layered in a chicken, turkey, pork, or roast beef sandwich. From Bon Appetit, January 2010.
Provided by lazyme
Categories Onions
Time 30m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Place onion slices in medium bowl.
- Bring next 5 ingredients to boil in heavy medium saucepan; pour over onions in bowl.
- Cover; cool to room temperature.
- Chill overnight.
- DO AHEAD: Can be made 3 weeks ahead. Keep chilled.
- Drain before serving.
Nutrition Facts : Calories 223.5, Fat 0.1, Sodium 1747.6, Carbohydrate 57, Fiber 1.3, Sugar 53.1, Protein 0.8
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
QUICK PICKLED RED ONIONS
Make and share this Quick Pickled Red Onions recipe from Food.com.
Provided by dicentra
Categories Onions
Time 40m
Yield 1 quart
Number Of Ingredients 7
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.
Nutrition Facts : Calories 457.5, Fat 0.5, SaturatedFat 0.1, Sodium 2360.3, Carbohydrate 94.4, Fiber 3.6, Sugar 77.9, Protein 2.3
JERSEY ROYAL, WILD GARLIC & WATERCRESS TART WITH PINK PICKLED ONIONS
Celebrate spring with this seasonal potato, wild garlic and watercress tart. The pink pickled onions are the perfect accompaniment
Provided by Rosie Birkett
Categories Dinner, Lunch, Main course, Supper
Time 2h10m
Number Of Ingredients 19
Steps:
- First, make the pickled onions. Put the onion in a bowl, then bring the vinegar, sugar, salt, mustard seeds and 50ml water to a boil in a saucepan. Stir, on a medium heat, to dissolve the sugar. Once dissolved, remove from the heat and pour over the onions. Set aside for at least 30 mins.
- Meanwhile, make the pastry. Mix the flour with a pinch of sea salt in a bowl. Add the butter and use your fingers to lightly bring it together to a breadcrumb texture. Don't worry if there are some big chunks, this will help make it light and flaky. Stir in the vodka, then pour over 2 tbsp ice cold water and use a butter knife to bring the dough together. Use your hands to form into a ball. If it needs more liquid, add a dash more iced water. Turn out onto a floured worksurface and knead briefly, until smooth and pliable. Squash it into a disc, then wrap in baking parchment and chill for 30 mins.
- Heat the oven to 200C/180C fan/gas 6. Put the potatoes and mint in a saucepan and cover with cold water. Add a big pinch of salt and bring to the boil, then simmer for 10 mins until tender. Turn off the heat and allow the potatoes to cool in the water.
- Roll the pastry out until about 5mm in thickness, then transfer to a loose-bottomed 20cm tart tin. Trim the edges with a knife, then chill for 10 mins until firm. Prick the base with a fork, line with crumpled baking parchment and fill with baking beans or rice. Bake for 20 mins.
- Remove the baking beans and parchment. Whisk one of the eggs in a bowl, then brush all over the pastry. Bake for 10 mins more, then remove from the oven.
- Blitz the remaining eggs and egg wash, the wild garlic, watercress and cream to a purée in a food processor. Transfer to a bowl and stir in the drained ricotta and lemon zest. Add most of the cheese, nutmeg and a pinch of salt. Slice the potatoes into bite-sized pieces and arrange half of them in the tart case. Using a teaspoon, dot in the harissa. Pour over the green egg mixture and nestle in the remaining potatoes. Scatter over the rest of the cheese.
- Bake for 35-40 mins. Allow to rest for at least 20 mins before you remove it from the tin and slice. Serve with a watercress salad, if you like, and the pink pickled onions.
Nutrition Facts : Calories 423 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium
PICKLED RED ONIONS
These onions are a great condiment with salads, burgers, chicken... It also makes a great starting point for all kinds of salads: bean, pasta, vegetable... Use your imagination. From the Moosewood Cookbook.
Provided by caetb
Categories Vegetable
Time 15m
Yield 4 cups
Number Of Ingredients 6
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.
Nutrition Facts : Calories 118.8, Fat 0.4, SaturatedFat 0.1, Sodium 596.5, Carbohydrate 27.1, Fiber 3.7, Sugar 15, Protein 1.9
PICKLED RED ONIONS
Zesty pickled red onions are sour, salty and sweet. They are a multi-purpose condiment that make for a zippy and flavorful addition to tacos, burgers, sandwiches, roast meats-you name it. It may seem somewhat silly to par-cook them for 30 seconds, but this quick cooking process softens them and makes them more receptive to the vinegar and seasonings.
Provided by Virginia Willis
Time 8h10m
Yield 1 pint
Number Of Ingredients 5
Steps:
- Bring a medium pot of water to a rolling boil. Add the onions and cook for 30 seconds, then drain in a colander. Let cool slightly, then transfer to a sterilized glass container with a tight lid, such as a pint canning jar. Add the thyme. You want to make sure there is enough headroom at the top of the jar so that the vinegar solution can cover the onions.
- In a second medium pot, combine the vinegar, sugar and salt. Bring to a boil and stir until the sugar and salt are dissolved, 1 to 2 minutes.
- Pour the vinegar mixture over the onions in the jars, making sure the onions are completely submerged. Let cool slightly.
- Cover and refrigerate until the onions turn pink and are seasoned throughout, at least 8 hours. Drain the onions and serve. The onions can be refrigerated in the pickling liquid for up to 2 weeks.
More about "wildly pink pickled red onions recipes"
QUICK & EASY PINK PICKLED ONIONS - NUTRITIOUS DELICIOUSNESS
From nutritiousdeliciousness.com
Servings 1Total Time 20 minsEstimated Reading Time 3 minsCalories 23 per serving
- Place the salt, sugar, Black Mustard seeds and whole Black Peppercorns into a large glass jug.
PINK PICKLED ONIONS MADE IN 7 MINUTES - BIFFEN'S KITCHEN
From biffenskitchen.com
5/5 (8)Total Time 7 minsServings 4Calories 34 per serving
PINK PICKLED RED ONIONS - SOOPERDOOPERSIRTFOOD
From sooperdoopersirtfood.com
HOW TO MAKE PICKLED RED ONIONS (PINK ONIONS)
From alphafoodie.com
RECIPE: PINK PICKLED ONIONS - THE EDIBLE FLOWER
From theedibleflower.com
PINK ONIONS (PICKLED) - VEGGIE FUN KITCHEN
From veggiefunkitchen.com
5/5 (8)Total Time 6 hrs 45 minsCategory ToppingCalories 50 per serving
THE MOST STUNNING QUICK PICKLED RED ONIONS | SHE EATS
From sheeats.ca
PICKLED RED ONIONS - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
QUICK, NO-COOK PICKLED RED ONIONS – WILD & WHELM | NUTRITIOUS ...
From wildandwhelm.com
PINK PICKLED ONIONS | RECIPE | NATALIE PENNY
From nataliepenny.com
WILDLY PINK PICKLED RED ONIONS FOOD- WIKIFOODHUB
From wikifoodhub.com
PICKLED RED ONIONS - DOWNSHIFTOLOGY
From downshiftology.com
PICKLED RED ONIONS - WILD VEGAN FLOWER
From wildveganflower.com
PICKLED RED ONIONS – QUICK AND EASY REFRIGERATOR PICKLE
From linsfood.com
PICKLED RED ONIONS {QUICK AND EASY RECIPE!} - BELLY FULL
From bellyfull.net
EASY QUICK-PICKLED RED ONIONS | A MIND "FULL" MOM
From amindfullmom.com
PICKLED PINK ONIONS RECIPE - FOOD NEWS
From foodnewsnews.com
PICKLED RED ONIONS | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
PICKLED RED ONIONS — WILDFLOWERS & FRESH FOOD
HOW TO MAKE QUICK PICKLED RED ONIONS – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
QUICK PICKLED RED ONIONS - EASY! - SOUTHERN & MODERN
From southernandmodern.com
PICKLED PINK ONIONS - COOKING WITH MICHELE®
From cookingwithmichele.com
QUICK PINK PICKLED ONIONS - JUST 5 MINUTES! - SUGAR SALT MAGIC
From sugarsaltmagic.com
QUICK PINK PICKLED ONIONS - MELISSA HEMSLEY
From melissahemsley.com
PINK PICKLED ONIONS RECIPE - FOOD.COM
From food.com
PINK PICKLED ONIONS | HELLO!
From hellomagazine.com
PINK PICKLED ONIONS - QUICK RECIPE! - THE DINNER-MOM
From dinner-mom.com
QUICK-PICKLED RED ONIONS - NO FERMENTING NEEDED - THE HARVEST …
From theharvestskillet.com
PICKLED PINK ONIONS | RECIPE POCKET
From recipepocket.com
EASY PICKLED PINK ONIONS - THE SALTY POT
From thesaltypot.com
PICKLED PINK ONIONS | PINK WAGON FOODS | UNITED STATES
From pinkwagonfoods.com
ONIONS PICKLED IN WILD FRUIT VINEGAR - FORAGER CHEF
From foragerchef.com
PICKLED RED ONIONS - JUSTINE SNACKS
From justinesnacks.com
PICKLED PINK ONIONS | PINK WAGON FOODS
From pinkwagonfoods.com
QUICK PICKLED RED ONIONS - JESSICA GAVIN
From jessicagavin.com
QUICK PICKLED RED ONIONS - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
PICKLED RED ONIONS - 5 INGREDIENTS - A MEAL IN MIND
From amealinmind.com
PICKLED RED ONIONS - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
PRETTIEST PINK PICKLED RED ONIONS - ANGELSTABLE.ORG
From angelstable.org
PINK PICKLED ONIONS - MY PRIMROSE HILL KITCHEN
From myprimrosehillkitchen.com
#time-to-make #course #main-ingredient #cuisine #preparation #north-american #canning #condiments-etc #vegetables #american #southern-united-states #easy #vegetarian #dietary #garnishes #inexpensive #onions #3-steps-or-less #technique #4-hours-or-less
You'll also love