Hot Pink Pearl Onion Pickles Recipes
QUICK PICKLED PEARL ONIONS RECIPE
These quick and easy Pickled Onions are perfect for a condiment tray or used in cooking. Add to meat dishes, in tacos or in any tomato dish.
Categories Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Prepare jars for canning by washing them and then setting in a boiling water bath for 15 minutes to sterilize.
- Place canning seals in a shallow bowl; cover with hot water. Replace water as needed, if water cools too much.
- Put a large pot water on to boil.
- Prepare onions by removing loose wrappers. Then set in a colander and place into simmering water for 5 minutes.
- Plunge onions into cold water and then peel. Measure out 8 cups onion.
- Combine vinegar, water, salt and sugar and bring to a boil. Reduce to a simmer.
- Add spices to empty jars.
- Add pickles to the jars, put on the seal and canning ring (fingertip tight)
- Place jars in the water bath canner, bring to a boil and let boil for 15 minutes.
- Remove canning jars and place on the counter where they can stay for 24 hours without being moved.
Nutrition Facts : Calories 138 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 6, Sodium 294 milligrams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
HOT-PINK PEARL ONION PICKLES
Steps:
- Bring vinegar, sugar, coriander seeds, tarragon, salt, and mint to a boil in a small saucepan, stirring to dissolve sugar and salt. Reduce heat to a simmer and add onions and beet. Cook, stirring occasionally, until onions soften slightly, about 3 minutes. Pluck out and discard beet (the onions will continue to take on color as they sit). Transfer onions and brine to a 1-qt. jar or a nonreactive container and let cool. Cover and chill at least 2 hours before serving. The flavor will mellow as it sits.
HOT-PINK PEARL ONION PICKLES
How to make Hot-Pink Pearl Onion Pickles
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Preparation Bring vinegar, sugar, coriander seeds, tarragon, salt, and mint to a boil in a small saucepan, stirring to dissolve sugar and salt. Reduce heat to a simmer and add onions and beet. Cook, stirring occasionally, until onions soften slightly, about 3 minutes. Pluck out and discard beet (the onions will continue to take on color as they sit). Transfer onions and brine to a 1-qt. jar or a nonreactive container and let cool. Cover and chill at least 2 hours before serving. The flavor will mellow as it sits. Do AheadOnions can be pickled 3 weeks ahead. Keep chilled.
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- Bring vinegar, sugar, coriander seeds, tarragon, salt, and mint to a boil in a small saucepan, stirring to dissolve sugar and salt. Reduce heat to a simmer and add onions and beet. Cook, stirring occasionally, until onions soften slightly, about 3 minutes. Pluck out and discard beet (the onions will continue to take on color as they sit). Transfer onions and brine to a 1-qt. jar or a nonreactive container and let cool. Cover and chill at least 2 hours before serving. The flavor will mellow as it sits.
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- Place onions a large pot of boiling water 30 seconds; drain. Plunge into ice water to stop the cooking process; drain. Trim and discard ends of each onion, and slip off skins.
- While jars are boiling, bring vinegar, sugar, salt, and 1/2 cup water to a boil in a 6-qt. stainless steel or enameled Dutch oven over high heat. Boil 3 minutes, stirring occasionally. Add peeled onions, and return to a boil. Reduce heat, and simmer 4 minutes or until onions are almost tender.
- Place 1 1/4 tsp. mustard seeds, 1/2 tsp. celery seeds, and 4 cloves in each hot jar. Pack onions tightly in jars, leaving 1/2-inch headspace. Cover onions with hot pickling liquid, leaving 1/2-inch headspace. Seal and process jars, processing 10 minutes.
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- In a medium saucepan of boiling salted water, cook the pearl onions until just tender, about 8 minutes. Drain, rinse under cold water and drain again. Transfer the onions to a glass bowl.
- Meanwhile, in another medium saucepan, bring the water and vinegar to a boil with the sugar, mustard seeds, coriander seeds and peppercorns. Boil until the sugar is dissolved, about 2 minutes. Pour the liquid over the onions and refrigerate for at least 1 hour and up to 2 days. Drain before serving.
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