Pickled Maui Onions Recipes

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PICKLED MAUI ONIONS



Pickled Maui Onions image

Every household has a jar of pickled onions in their refrigerator. We enjoy it along with any meal. This pickled maui onions is an over the top version.

Provided by Deirdre K Todd

Categories     Appetizer     Side Dish     Snack

Number Of Ingredients 8

1 lb. Maui onions, quartered
1 small Japanese cucumber, 1/4-inch wheels
1 small carrot, peeled, 1/4-inch wheels; par-boiled
2 Habanero peppers, sliced
1 C. cider vinegar
1/2 C. water
2 tsp. Hawaiian Salt
2 TB sugar

Steps:

  • Place onions, cucumbers and carrots in a quart-sized jar.
  • In a saucepan over medium heat; warm vinegar and water.
  • Stir in salt and sugar.
  • Stirring until dissolved completely.
  • Pour over vegetables; shake well.

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

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 MAUI ONIONS



Pickled Maui Onions image

Make and share this Pickled Maui Onions recipe from Food.com.

Provided by MrMeanor

Categories     Low Protein

Time 20m

Yield 1 Quart, 8 serving(s)

Number Of Ingredients 6

1 large maui onion
1 jalapeno pepper
1 cup water
1 cup vinegar
2 tablespoons sugar
1 teaspoon salt

Steps:

  • Mix Water, Vinegar, Sugar and Salt in a sauce pan.
  • Bring to a boil until the dry goods dissolve.
  • While the solution is coming to a boil, cut onion in half.
  • Cut each half in half.
  • Cut each quarter into 2 or 3 pieces.
  • Seed and cut Jalapeño into strips.
  • Alternately layer Onions and Jalapeños in a 1 QT pickling jar.
  • Add solution and seal tightly.
  • Let stand for 24 hours.
  • Refrigerate for 2-3 days.

Nutrition Facts : Calories 25.6, Sodium 293, Carbohydrate 5, Fiber 0.4, Sugar 4, Protein 0.2

GRILLED MAHI-MAHI SANDWICHES



Grilled Mahi-Mahi Sandwiches image

Provided by Kardea Brown

Categories     main-dish

Time 1h25m

Yield 4 sandwiches

Number Of Ingredients 17

1 large red onion
1 tablespoon pickling spice
1 cup white vinegar
1 tablespoon kosher salt
1 tablespoon sugar
1 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic salt
Kosher salt and freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons paprika
Kosher salt and freshly ground black pepper
4 mahi-mahi fillets, thawed if frozen
2 tablespoons olive oil
Nonstick cooking spray, for the grill grates
4 ciabatta rolls
1 cup baby arugula

Steps:

  • For the pickled red onions: Thinly slice the red onion, then pack into a 16-ounce mason jar. Add the pickling spice. Heat the vinegar, salt, sugar and 1 cup water in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Cool about 5 minutes, then pour over the onions. Set aside to cool to room temperature for at least 1 hour, then refrigerate until ready to use.
  • For the garlic aioli: Combine the mayonnaise, lemon juice, garlic salt, salt and pepper in a small bowl. Cover and refrigerate until ready to use.
  • For the sandwiches: Preheat the grill to medium-high heat.
  • Mix together the garlic powder, paprika and a pinch of salt and pepper in small bowl. Coat the fish evenly with the oil and sprinkle the seasoning mixture on both sides.
  • Spray the grill grates with cooking spray, then grill the fish until just cooked through, 3 minutes on each side. Just before the fish is finished, add the rolls to the grill and toast for 1 minute. (See Cook's Note.)
  • Assemble the sandwiches with the grilled ciabatta, fish, garlic aioli, pickled onions and arugula.

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

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

QUICK PICKLED ONIONS



Quick pickled onions 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

Time 20m

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, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Sodium 1.5 milligram of sodium

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