EASY PICKLED ONIONS RECIPES

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QUICK PICKLED ONIONS RECIPE - BBC GOOD FOOD



Quick pickled onions recipe - BBC Good Food image

These colourful, spiced sweet and sour onions add piquancy to a ploughman’s, or a sharp finish to Mexican food - an ideal edible gift to make ahead and pop in a homemade hamper

Provided by Cassie Best

Categories     Side dish

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield Makes 500g

Number Of Ingredients 8

300ml cider vinegar
3 tbsp golden caster sugar
1 tbsp sea salt flakes
6 black peppercorns
6 coriander seeds
1 star anise
1 bay leaf
3 small red onions, sliced into rings

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.

Nutrition Facts : Calories 34 calories, CarbohydrateContent 8 grams carbohydrates, SugarContent 7 grams sugar, SodiumContent 1.5 milligram of sodium

PICKLED ONIONS RECIPE - BBC FOOD



Pickled onions recipe - BBC Food image

A step away from traditional pickled onions, these lightly sweet onions or shallots are appetisingly succulent. Serve as an antipasti or hors d’oeuvres with platters of charcuterie meats and/or cheese, or sauté in a frying pan until well caramelised to serve with sausages or lamb cutlets. For this recipe you will need two 500ml/18fl oz sterilised jars. For information on sterilising see the Recipe Tips.

Provided by Pam Corbin

Prep Time 12 hours

Cook Time 10 minutes

Yield Makes 2 x 500ml/18fl oz jars

Number Of Ingredients 10

1kg/2lb 4oz small pickling onions or shallots
125ml/4fl oz white wine vinegar
125ml/4fl oz balsamic vinegar
100g/3½oz demerara sugar
2 tsp sea salt
4 strips pared orange peel (strips of orange peel with no pith)
1–2 tsp fennel seeds
1 tsp pink peppercorns
1 tbsp olive oil
2 sprigs rosemary or thyme

Steps:

  • Using a pair of scissors, snip the top and bottoms off the onions or shallots then put in a large bowl and cover with boiling water. Leave for 3–4 minutes, then drain. When cool enough to handle, peel the onions or shallots. After peeling, cut a small cross into the root end – this helps to prevent the centres popping out during cooking.
  • Put the vinegars, sugar, salt, pared orange peel, fennel seeds, peppercorns and oil in a large saucepan with 350ml/12oz water. Place over a medium heat and stir until the sugar is dissolved. Bring to a simmer, then add the onions or shallots and cook for 6–7 minutes, or until they are just tender but still hold their shape. Remove from the heat. Using a slotted spoon, pack the onions into the prepared jars and tuck the orange zest and the rosemary or thyme down the side of the jars.
  • Return the pan of liquid to the heat and bring to a fast boil for a couple of minutes. Pour the liquid over the shallots and fill the jars to the brim. Seal immediately with vinegar-proof lids. Invert the jars for a minute or so before turning the right way and leaving to cool.
  • Store in a cool, dark, dry place for up to a year. Keep in the fridge once opened and use within 8 weeks.

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