PICKLED RED PEPPER RECIPES

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PICKLED RED ONIONS RECIPE: HOW TO MAKE IT



Pickled Red Onions Recipe: How to Make It image

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

3/4 cup water
2/3 cup white wine or cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
1 medium red onion, thinly sliced
Optional: fresh rosemary, thyme or dill sprigs, whole black peppercorns, small dried chili or garlic clove

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.

SHANNONS SPICY PICKLED EGGS RECIPE - FOOD.COM



Shannons Spicy Pickled Eggs Recipe - Food.com image

I personally have never eaten a pickled egg in my life. My husband on the other hand loves pickled eggs. I took a couple of different recipes for pickled eggs and came up with this one. It's a real hit with him and his family!

Total Time 1 hours 5 minutes

Prep Time 40 minutes

Cook Time 25 minutes

Yield 20 serving(s)

Number Of Ingredients 14

4 dozen hard-boiled eggs
4 cups vinegar
1 onion, sliced
8 habanero peppers
7 jalapenos
1/2 cup pickled jalapeno pepper
2 tablespoons red pepper flakes
5 dashes hot sauce
2 tablespoons salt
3 tablespoons mustard seeds
3 pinches alum
4 tablespoons peppercorns
5 cloves garlic
2 cups sliced carrots or 2 cups cauliflower (or both)

Steps:

  • boil everything except the eggs for about 15 minutes.
  • put the eggs in a huge jar.
  • pour the hot brine on top of the eggs.
  • top off with hot water to completely cover the eggs.
  • let sit in the refrigerator for 2 weeks.

Nutrition Facts : Calories 272.7, FatContent 14.1, SaturatedFatContent 4.2, CholesterolContent 508.8, SodiumContent 923.2, CarbohydrateContent 19.1, FiberContent 6.6, SugarContent 3.6, ProteinContent 18.4

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