PICKLED RED ONIONS RECIPE: HOW TO MAKE IT
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
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
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, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 121mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 0 protein. Diabetic Exchanges Free food.
HOW TO MAKE SLOW COOKER CARAMELIZED ONIONS
Steps:
- Turn a large 6-quart slow cooker on low heat. Add butter to the slow cooker and let it melt. Meanwhile, peel the onions. Slice each onion into ½-inch wedges. Throw the sliced onions into the crock and add the Worcestershire sauce. Season with 1 tablespoon salt and 1 teaspoon ground black pepper. Add the brown sugar if needed.Cover and slow cook the onions for 12–14 hours. Stir once or twice if you happen to be around. Once the onions are dark, soft, and sweet, cool to room temperature. Store in airtight containers and refrigerate or freeze until ready to use.
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