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
YUCATAN PICKLED RED ONIONS
Categories Onion
Number Of Ingredients 6
Steps:
- Preparation: Place onions in a saucepan, add water to cover, bring to a boil and remove from heat. Drain and rinse in cold water to stop the cooking process. Place the onions in a non-reactive container with the remaining ingredients and allow to sit for several hours before serving. They keep up to one week in the refrigerator. Makes about 3 cups.
ZUNI CAFé'S RED ONION PICKLES
At San Francisco's Zuni Café, these crisp, bright pink onion rings are served with the hamburger, but they are also delicious paired with charcuterie, pâtés, cheese platters and smoked fish. Easy to make and wonderful to have on hand, the pickles keep indefinitely in the refrigerator.
Provided by David Tanis
Categories pickles
Time 1h
Yield 2 pints
Number Of Ingredients 10
Steps:
- Make the brine: Combine vinegar, sugar, cinnamon, cloves, allspice berries, chile, star anise, bay leaves and peppercorns in a 4-quart (or larger) nonreactive pot at least 10 inches in diameter. Bring to a boil over high heat, then reduce to a simmer and cook for 3 minutes. Cover pot, turn off heat and leave to infuse for 10 minutes.
- Peel the onions, trim ends and slice crosswise into 3/8-inch thick slices. Separate into rings, discarding any green centers or leathery outer rings.
- Bring the brine back to a boil. Add onions and turn off heat. Stir with a wooden spoon to submerge onions. Leave to steep, covered, until mixture cools.
- Transfer onions and brine to pint jars and refrigerate for at least a day before serving.
YUCATECAN PICKLED ONIONS
Provided by Steven Raichlen
Yield Makes about 1 1/2 cups
Number Of Ingredients 10
Steps:
- Combine 6 cups water, onion, garlic, and 1 tablespoon coarse salt in heavy medium saucepan. Bring to boil, then boil 1 minute. Drain. Return onions and garlic to same saucepan. Add vinegar and all remaining ingredients. Add enough water to saucepan just to cover onions. Bring to boil over medium heat. Remove from heat, cover, and cool. Transfer onion mixture to bowl, cover, and chill overnight. DO AHEAD: Can be made 1 week ahead. Keep chilled.
- Drain onions and serve.
YUCATáN-STYLE PICKLED RED ONIONS
Zingy, crunchy, and colorful, this popular Mexican condiment complements anything from tacos to grilled meats. The lime acts as a preservative and also mellows out the sharp onion flavor, while the chile adds a welcome touch of heat.
Provided by Gabriela Cámara
Categories condiment
Time 2h5m
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a large jar, add sliced onions and about 2 teaspoons of salt. Cover and shake well. To the jar, add a splash of olive oil, cover, and shake again. Repeat with a splash of lime juice.
- Add a pinch of salt to the sliced habanero, then add to jar. Add remaining olive oil, lime juice, two big pinches of salt, and two big pinches of oregano. Shake one more time to fully combine. Refrigerate for at least 2 hours, but preferably 24, before using. (Store for up to two weeks in lidded jar in refrigerator.)
YUCATAN PICKLED RED ONIONS
These pickled onions are always served with Cochinita Pibil tacos, which originated in Yucatan, Mexico.
Provided by Mexi-Rosie
Categories Vegetable
Time 20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Sautee onion and garlic in cooking oil.
- Add the spices and the herbs.
- Pour vinegar into the mixture, and once it starts boiling, turn off heat.
- Let cool before serving.
Nutrition Facts : Calories 36.3, Fat 2.7, SaturatedFat 0.4, Sodium 1, Carbohydrate 2.4, Fiber 0.3, Sugar 0.9, Protein 0.2
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