Marinated Red Onions Recipes

PICKLED RED ONIONS

Steps:

• Bring water to a boil in a saucepan.
• Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar. Repeat twice more to cook onions slightly.
• Measure vinegar into a bowl. Stir in salt and sugar until dissolved. Add peppercorns. Pour vinegar solution over onions. Seal and shake well.
• Refrigerate at least 1 hour before serving so that the flavor develops.

THICK CUT MUSTARD MARINATED PORK CHOPS WITH CARAMELIZED RED ONIONS

Steps:

• Chops: Toss the chops with remaining ingredients and let marinate 1 hour or up to overnight covered in the refrigerated. Bring to room temperature before cooking.
• Onions: Heat a large 2 burner griddle pan over medium heat for 5 minutes until smoking hot. Cook pork until nicely browned on both sides, about 5 to 6 minutes on each side. While the chops are finishing, heat the vegetable oil over medium-high heat in a large, skillet. Add onions and cook for about 4 minutes. Then drizzle onions with honey and balsamic and cook until softened and lightly caramelized, about 15 minutes. Season with salt and pepper.
• Serve chops with little heap of onions.

PICKLED RED ONIONS

Steps:

• Blanch 2 sliced red onions in a small saucepan of boiling water to cover for 1 minute and drain in a colander. Then return them to the pan and add a cup of cider vinegar, a teaspoon of salt, and just enough cold water to barely cover the onions. Bring to a boil over high heat and simmer the onions 1 minute. Transfer the onions and brine to a glass jar and chill. The onions will turn the color of a pink piñata and will get crisp as they cool. They'll keep for weeks in the refrigerator.

MARINATED RED ONIONS AND DRESSING

Steps:

• For the onions: slice thinly and separate the rings.
• Place in a small bowl or plastic container with a lid.
• Pour the honey and vinegar on top and add the thyme. Shake.
• Place in the refrigerator for up to 24 hours, shaking when you think about it. (To speed this process up, place in the microwave for 2 minutes. Onions will be ready in about 30 minutes but not as rich).
• To serve, add to salads or sandwiches.
• Take the last of your onions and the marinade and place into the blender.
• Add olive oil and mustard. Blend until smooth. Taste. Add salt and pepper as you see fit.
• You may feel the need to add a bit more honey (or just use honey mustard). Now you have sweet onion dressing.

MARINATED RED ONIONS

Steps:

• Mix first 11 ingredients in large nonaluminum bowl; whisk in oil in thin stream.
• Add onions and toss well.
• Cover and refrigerate up to 7 days before serving.

QUICK PICKLED RED ONIONS

Steps:

• In a small saucepan, stir together the vinegar, water, salt and your desired amount of sweetener. Cook over medium-high heat until the mixture reaches a simmer. (Or alternately, you can heat the mixture in the microwave.)
• Place the thinly-sliced onions in a mason jar. Pour the hot vinegar mixture over the onions, screw on the lid, and shake the onions briefly until they are evenly coated with the vinegar mixture.
• Let the onions marinate for 30 minutes. (You may need to press the onions down with a spoon so that they are all submerged under the vinegar mixture.)
• Serve immediately, or refrigerate the onions in a sealed container for up to 2 weeks.

PICKLED RED ONIONS

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.

LIME PICKLED RED ONIONS

Steps:

• Cut the onion through the root, discarding the top and skin. Slice each onion half into thin half moons, about 1/16″ - 1/8″ thick. No thicker! Add the sliced onions to a non reactive bowl, along with the lime juice and a sprinkle of fine sea salt. Toss until the onions are evenly covered in the lime and salt.
• Let the onions sit at room temperature until they begin to soften a little, about 30 minutes or so, stirring them every 5 - 10 minutes or so. Add the dried oregano, if using. Toss the onions again to coat, then transfer them to a glass jar (or two). Pour over the liquid from the bowl, too. Gently press the onions down with the back of a spoon or fork so that they're immersed in the lime juice. Refrigerate for at least 15 minutes or so before using - they're even better once they've hung out in the fridge for a few hours.
• Keep in an airtight container in the refrigerator for up to a week.

HOW TO PICKLE RED ONIONS

Steps:

• Slice the red onions as thin as you can. I use a mandoline but a sharp knife works well, too.
• Stuff all the red onions in the jar of your choice. A bowl works too but a jar is easier to store in the fridge.
• In a measuring cup, combine apple cider vinegar, salt, sugar, and warm water. Stir to dissolve the sugar and salt. Pour the pickling mixture over the sliced onions, making sure they are immersed in the liquid, and let them set for an hour.
• After an hour, cover and store in the fridge for up to three weeks.

MARINATED YUCA WITH PICKLED RED ONIONS

Steps:

• Put the yuca pieces in a heavy-bottomed saucepot and cover with cold water. Season with salt. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside to cool.
• Meanwhile, add the vinegar, lime juice, sour orange juice, olive oil, garlic and red onions to a bowl. Season with salt and pepper. Add the cooled yuca and allow it to marinate for 30 minutes. Just before serving, stir in the parsley.

MARINATED RED ONIONS

Steps:

• Cut the red onions into quarters. Place them in a strainer over a bowl and pour boiling water over them to remove the pungent taste.
• For the marinade, heat the balsamic vinegar and about 3/4 cup of water.
• Add the black peppercorns, bay leaf, star anise , sugar and sea salt.
• Allow the mixture to boil for a short while.
• Remove the saucepan from the heat and add a little more water.
• Transfer the onions into a jar. Add fresh thyme sprigs inside.
• Pour the hot marinade into the jar and close it with the lid.