Hot Pickled Onions Recipes

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PERFECT PICKLED ONIONS



Perfect Pickled Onions image

Fresh, cold, and crisp pickled onions. So easy to make, you should always have these on hand to jazz up sandwiches, salads, charcuterie boards, tacos, and more. The leftover pickling liquid can be used to make dressings or marinades. They add a bright, tangy bite when served alongside rich foods.

Provided by NicoleMcmom

Time 8h30m

Yield 24

Number Of Ingredients 10

3 medium red onions
2 cloves garlic, or to taste
1 medium jalapeno pepper, sliced, or to taste
2 bay leaves
½ teaspoon crushed red pepper flakes, or to taste
3 cups apple cider vinegar
1 ½ cups water
⅓ cup white sugar
4 teaspoons kosher salt
1 teaspoon whole black peppercorns

Steps:

  • Cut onions into very thin slices; place in two 1-quart glass jars or one large bowl, packing them tightly together. Add garlic cloves, jalapeno slices, bay leaves, and pepper flakes.
  • Combine vinegar, water, sugar, salt, and peppercorns in a medium saucepan over medium-high heat. Bring to a simmer. Cook, stirring often until sugar and salt dissolve. Remove from the heat and let stand for 10 minutes.
  • Pour warm liquid over the onions and press down if necessary to submerge. Cover and refrigerate, 8 hours to overnight. Serve immediately or store in the refrigerator for up to 1 month.

Nutrition Facts : Calories 23.5 calories, Carbohydrate 4.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 322.6 mg, Sugar 3.5 g

PICKLED ONIONS



Pickled Onions image

With this easy pickled onion recipe, you will have jars for the Boxing Day table or to serve with cold meats and cheeses.

Provided by Elaine Lemm

Categories     Condiment     Ingredient

Time 12h55m

Number Of Ingredients 11

1 ounces /25 g table salt
2 1/4 pounds/1 kg pickling onions (peeled; see note below)
4 teaspoons pickling spices
For the Spice Mix:
1/2 teaspoon coriander seeds
1/2 teaspoon mustard seed
1/2 teaspoon black peppercorns
1/2 teaspoon dried chili flakes
For the Pickling:
35 ounces/1 l malt vinegar
6 ounces/170 g sugar

Steps:

  • Gather the ingredients for the onions.
  • Sprinkle the salt over the dry, peeled onions.
  • Stir to make sure the salt is distributed. Cover, refrigerated overnight (do not leave longer than overnight if you want your onions to be crisp).
  • When ready, rinse the onions and dry with kitchen or paper towels.
  • Gather the ingredients for the pickling liquid.
  • Place the malt vinegar, sugar, and all the pickling spice ingredients in a large stainless steel pot.
  • Heat on medium to dissolve the sugar, but do not boil.
  • Pack the onions into clean, sterilized jars (about two wide-mouth, quart-size canning jars, or smaller jars, if desired).
  • Pour the vinegar-spice liquid over the onions to fill the jars, making sure each jar has pickling spices and that there are no air pockets.
  • Seal the jars and let cool. Store refrigerated. The onions will be ready to eat after about one month.
  • Peeling pickling onions is fiddly and time-consuming. To speed up the process, cut off the top and tail of the onions.
  • Then place the onions in a large heatproof bowl and pour boiling water over to cover.
  • Drain the water after 10 minutes, and presto, the skins will just rub right off.
  • Do not leave in the water too long or the onions will start to go mushy when you preserve them. Dry the onions with a kitchen towel or paper towels. Proceed with pickling.

Nutrition Facts : Calories 44 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 325 mg, Sugar 7 g, Fat 0 g, ServingSize 3 x 1lb Jars - 30 Servings, UnsaturatedFat 0 g

PICKLED ONIONS



Pickled onions image

Preserved shallots in malt vinegar make a classic condiment that will never ge.t old. Beautiful with cheese and cold meats

Provided by Sarah Cook

Categories     Buffet, Condiment

Time 20m

Yield Makes 2 large jars

Number Of Ingredients 4

500g small shallot
50g salt
500ml malt vinegar
200g clear honey

Steps:

  • Place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool. Once cool, trim roots and tops and peel. Sprinkle the salt over the peeled onions, stir and leave overnight.
  • Next day rinse the onions well and dry with kitchen towel. Place the vinegar and honey into a large pan and gently heat just to dissolve the honey into the vinegar, but do not boil.
  • Pack the onions into clean, sterilized jars. Pour over the hot vinegar mixture to fill the jars, and check there are no air pockets. Seal the jars and leave to cool. The onions will be ready to eat after about 1 month or better if kept for 2. Once opened store in the fridge.

Nutrition Facts : Calories 37 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.3 grams fiber, Protein 0.5 grams protein, Sodium 0.3 milligram of sodium

QUICK-PICKLED RED ONIONS



Quick-Pickled Red Onions image

Fast and easy pickled red onions instantly upgrade just about any dish. We love them on Martha's favorite Hake Burgers, but try adding them to eggs, tacos, grilled meats, and salads.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 2 cups

Number Of Ingredients 4

2 small red onions, thinly sliced
1 cup white-wine vinegar
2 tablespoons sugar
1 tablespoon coarse salt

Steps:

  • Place onions in a medium heatproof bowl. Bring vinegar, sugar, and salt to a boil in a saucepan; pour over onions. Let cool completely. Refrigerate, covered, at least 2 hours and up to 1 month.

HOT PICKLED ONIONS



HOT Pickled Onions image

These NEVER last in my home! I usually double the ingredients & do about 10 lbs of those tiny, little onions at a time. I hate peeling them so my motto is......"if you don't help, then you don't eat". I never have any trouble getting "volunteers"!!! The elapsed time is overnight but I've guessed at the prep time - it depends on the "volunteers" and whether or not, you're drinking wine!!

Provided by CountryLady

Categories     Onions

Time 3h15m

Yield 5-6 pints

Number Of Ingredients 6

4 quarts silver skin onions
1 cup salt
2 quarts white vinegar
2 cups white sugar
1/4 cup mixed pickling spices
dried chili

Steps:

  • Cover onions with boiling water.
  • Let stand for 5 minutes.
  • Drain& cover with cold water.
  • Peel& place into a large (NON METAL) bowl or container.
  • Add salt, cover with cold water& let stand OVERNIGHT.
  • Drain onions, rinse well with cold water& drain again.
  • Set aside.
  • Combine vinegar& sugar in a large, heavy pot; tie spices into a cheesecloth bag& add to pot.
  • Bring to a boil& boil for 5 minutes.
  • Remove spice bag, add onions to the boiling liquid& boil for another 3- 5 minutes.
  • Place onions in hot, sterilized jars.
  • Add a small, dried chili pepper (or 5- 6 pepper corns) to each jar.
  • Fill with hot liquid to 1/4 inch of top of jar& seal immediately.
  • Store in cool, dark spot for at least a month before serving.

Nutrition Facts : Calories 607.6, Fat 0.4, SaturatedFat 0.1, Sodium 22669.3, Carbohydrate 135.9, Fiber 7.3, Sugar 103.6, Protein 4.8

PICKLED ONIONS



Pickled Onions image

Provided by Bobby Flay

Categories     condiment

Yield 4 servings

Number Of Ingredients 8

2 large red onions, peeled and thinly sliced
1 tablespoon olive oil
3 cups red wine vinegar
1/4 cup olive oil
2 tablespoons sugar
6 whole black peppercorns
4 sprigs fresh thyme
Garnish: 2 tablespoons finely chopped thyme

Steps:

  • 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.

PICKLED ONIONS



Pickled Onions image

A tangy and easy little condiment to spice up any dish.

Provided by Bobi

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 1h

Yield 6

Number Of Ingredients 5

1 red onion, finely chopped
½ cup red wine vinegar
3 tablespoons distilled white vinegar
1 ½ tablespoons salt
2 teaspoons white sugar

Steps:

  • Bring the onion, red wine vinegar, white vinegar, salt, and sugar to a boil in a saucepan over medium-high heat. Remove from heat and allow mixture to steep until the onion is tender, about 20 minutes. Cool completely before serving.

Nutrition Facts : Calories 18.6 calories, Carbohydrate 4.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1744.8 mg, Sugar 2.2 g

QUICK PICKLED ONIONS



Quick Pickled Onions image

Provided by Rachael Ray : Food Network

Categories     condiment

Time 15m

Number Of Ingredients 7

1 1/2 cups white wine vinegar or white balsamic vinegar
1/2 cup sugar
1 teaspoon salt
1 red chile, thinly sliced
2 bay leaves
2 small red onions, thinly sliced
1 cup drained, sliced store-bought pickled jalapenos or banana pepper rings

Steps:

  • In a small saucepot, bring the white wine vinegar, sugar, salt, chili pepper and bay leaves to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool.

PICKLED RED ONIONS



Pickled Red Onions 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

Time 10m

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, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

PICKLED SWEET ONIONS



Pickled Sweet Onions image

These slightly crunchy pickled onions are not only a great gift for Christmas, but also a terrific contribution to a backyard barbecue as a relish for burgers and hot dogs. -Laura Winemiller, Delta, Pennsylvania

Provided by Taste of Home

Time 40m

Yield 4 half-pints.

Number Of Ingredients 5

8 cups thinly sliced sweet onions
2 tablespoons canning salt
1-3/4 cups white vinegar
1 cup sugar
1 teaspoon dried thyme

Steps:

  • Place onions in a colander over a plate; sprinkle with canning salt and toss. Let stand 1 hour. Rinse and drain onions, squeezing to remove excess liquid., In a Dutch oven, combine vinegar, sugar and thyme; bring to a boil. Add onions and return to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat., Carefully ladle hot mixture into four hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 36 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 395mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein.

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