PICKLED ONION 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

EASY PICKLED CUCUMBER RECIPE | JAMIE MAGAZINE RECIPES



Easy pickled cucumber recipe | Jamie magazine recipes image

Total Time 1 hours 10 minutes

Yield 1 large jar

Number Of Ingredients 7

6 pickling cucumbers or 2 regular-sized cucumbers
2 banana shallots
2 teaspoons mustard seeds
½ teaspoon ground turmeric
2 star anise
75 g caster sugar
150 ml vinegar

Steps:

    1. Cut the pickling cucumbers in half lengthways, and slice regular ones through the middle, then into fingers. Peel and finely slice the shallots.
    2. Put the cucumbers and shallots in a colander. Sprinkle over 2 teaspoons of sea salt. After 45 minutes, rinse well.
    3. Combine all the other ingredients in a pan and bring to the boil. Stir until the sugar dissolves.
    4. Fit the cucumbers snugly into a Kilner jar, then pour over the liquid. Seal and leave for at least 24 hours.

Nutrition Facts : Calories 37 calories, FatContent 0.6 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 1 g protein, CarbohydrateContent 7.2 g carbohydrate, SugarContent 7.2 g sugar, SodiumContent 0.6 g salt, FiberContent 0.6 g fibre

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EASY PICKLED CUCUMBER RECIPE | JAMIE MAGAZINE RECIPES
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 37 calories per serving
    1. Cut the pickling cucumbers in half lengthways, and slice regular ones through the middle, then into fingers. Peel and finely slice the shallots.
    2. Put the cucumbers and shallots in a colander. Sprinkle over 2 teaspoons of sea salt. After 45 minutes, rinse well.
    3. Combine all the other ingredients in a pan and bring to the boil. Stir until the sugar dissolves.
    4. Fit the cucumbers snugly into a Kilner jar, then pour over the liquid. Seal and leave for at least 24 hours.
See details


PICKLED ONIONS RECIPE - BBC FOOD
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.
From bbc.co.uk
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  • 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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PICKLED ONIONS RECIPE - BBC FOOD
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.
From bbc.co.uk
Reviews 3.6
  • 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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