PICKLED SLICED 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

QUICK PICKLED RED ONIONS RECIPE | BON APPéTIT



Quick Pickled Red Onions Recipe | Bon Appétit image

Make a batch of these easy, fast pickled onions, and use them the whole week (or two) on everything you’re eating.

Provided by Oliver Strand

Yield Makes about ½ cup Servings

Number Of Ingredients 4

½ cups apple cider vinegar
1 tablespoon sugar
1½ teaspoons kosher salt
1 red onion, thinly sliced

Steps:

  • Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour. DO AHEAD: Can be made 2 weeks ahead. Cover and chill. Drain onions before using.

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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
From tasteofhome.com
Total Time 10 minutes
Calories 8 calories per serving
  • 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.
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Reviews 4.9
Total Time 1 hours 15 minutes
Category Pickles
Calories 14.8 calories per serving
  • Refrigerate at least 1 hour before serving so that the flavor develops.
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Reviews 4.3
Category condiment
  • Saute the onions over low heat in 1 tablespoon of olive oil until soft. Place the vinegar, 1/4 cup of olive oil, sugar, peppercorns and thyme in a large noncorrosive saucepan and bring to a boil. Add the onions to the hot liquid and simmer for 5 minutes. Remove the pot from the heat and allow the onions to steep for at least 2 hours or overnight. (if storing overnight, place in a bowl and cover.) When ready to serve, drain the liquid and top with thyme.
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From foodnetwork.com
Reviews 4.7
Category condiment
  • Place the onions in a medium saucepan and pour in enough water to cover. Bring to a boil, and remove from the heat. Strain and set the onions aside. Combine all the remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer and cook 10 minutes. Add the blanched onions and simmer an additional 10 minutes. Transfer the mixture to a container, cover and refrigerate at least a day before serving. Pickled onions will keep in the refrigerator up to month.
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Pickled Red Onions from Delish.com are so simple and so versatile.
From delish.com
Total Time 3 hours 10 minutes
Category dairy-free, gluten-free, low-calorie, nut-free, Barbeque, Summer, side dish
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  • Place onion a large jar with a tight-fitting lid.  In a medium saucepan over medium heat, bring vinegar, water, sugar, and salt to a boil. Stir until sugar and salt dissolve. Add in red pepper flakes, if using, then pour mixture over onions.  Let cool to room temperature, then place lid on and refrigerate until ready to use, at least 2 hours. Onions will keep in refrigerator for up to 1 month.
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Spicy pickled onions add brightness and tang to these hearty black bean tacos. The filling is a bit like chili but without the tomato, and perfect to wrap up in a tortilla. You can make the black beans up to 5 days ahead; they even freeze well. Then just warm them up, along with the tortillas, right before serving. The spicy onions will last for weeks in the fridge. Use them on everything: soups, salads, even grilled cheese sandwiches.
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  • Taste and add more salt, chili powder and oregano to taste. Serve beans with tortillas and avocado and top with the pickled onions and jalapeño and some of their liquid, adding any of the garnishes you like.
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Pickled Red Onions from Delish.com are so simple and so versatile.
From delish.com
Total Time 3 hours 10 minutes
Category dairy-free, gluten-free, low-calorie, nut-free, Barbeque, Summer, side dish
Cuisine American
  • Place onion a large jar with a tight-fitting lid.  In a medium saucepan over medium heat, bring vinegar, water, sugar, and salt to a boil. Stir until sugar and salt dissolve. Add in red pepper flakes, if using, then pour mixture over onions.  Let cool to room temperature, then place lid on and refrigerate until ready to use, at least 2 hours. Onions will keep in refrigerator for up to 1 month.
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BLACK BEAN TACOS WITH AVOCADO AND SPICY ONIONS RECIPE ...
Spicy pickled onions add brightness and tang to these hearty black bean tacos. The filling is a bit like chili but without the tomato, and perfect to wrap up in a tortilla. You can make the black beans up to 5 days ahead; they even freeze well. Then just warm them up, along with the tortillas, right before serving. The spicy onions will last for weeks in the fridge. Use them on everything: soups, salads, even grilled cheese sandwiches.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine mexican
  • Taste and add more salt, chili powder and oregano to taste. Serve beans with tortillas and avocado and top with the pickled onions and jalapeño and some of their liquid, adding any of the garnishes you like.
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Reviews 5.0
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Calories 38.5 per serving
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