Pickled Red Onions By Alton Brown Recipes

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PICKLED RED ONIONS



Pickled Red Onions image

These pickled red onions are easy to make and a great topping for tacos, salads, etc. Keep refrigerated.

Provided by itsvince

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h15m

Yield 8

Number Of Ingredients 6

3 cups water
2 red onions, thinly sliced into half-moons
¾ cup white wine vinegar
1 teaspoon sea salt
1 teaspoon white sugar
5 black peppercorns

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.

Nutrition Facts : Calories 14.8 calories, Carbohydrate 3.5 g, Fiber 0.6 g, Protein 0.4 g, Sodium 226.4 mg, Sugar 1.7 g

PICKLED RED ONIONS



Pickled red onions image

Pickled onions are prepared in several ways in Mexico. For example, in the Yucatan area, it is made with pickled white onions and habanero or Xcatic peppers. Garlic and other herbs and spices can also be added. There are other recipes that are easier and quicker.

Provided by Mely Martínez

Categories     Salads

Time 2h10m

Number Of Ingredients 9

1 teaspoon dried Mexican Oregano
2 Medium-sized red onions
About 4-5 cups of water (enough to cover the onions)
1 bay leaf (Optional)
2 Allspice kernels
3 kernels black pepper
1/2 cup of White vinegar* SEE NOTE
1/2 cup of water
Salt to taste

Steps:

  • Toast Mexican oregano in a small skillet over medium-high heat for about 30 seconds. Set aside to cool.
  • Peel onions and thinly slice them. Place 4-5 cups of water in a saucepan and bring to a boil.
  • When water starts bubbling, add sliced onions, and turn the heat off.
  • After 2 minutes, quickly drain the onions into a colander over the sink.
  • Place the drained onions in a glass bowl and add the vinegar, water, oregano, bay leaf and the rest of the spices. Season with salt and mix well. Refrigerate for a couple of hours, and they are ready to eat. They keep well refrigerated for about a week. And they taste best when prepared at least one day in advance.
  • Enjoy with your tacos, tostadas, subs, sandwiches or grilled meats.

Nutrition Facts : ServingSize 2 Tbsp., Calories 7 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 16 mg, Fiber 1 g, Sugar 1 g

PICKLED BEETS



Pickled Beets image

Join Alton Brown in jarring his Pickled Beets recipe from Good Eats on Food Network for a tangy vinegar-laced salad topper, side dish and more.

Provided by Alton Brown

Categories     side-dish

Time 1h48m

Yield Two 1-quart jars

Number Of Ingredients 10

Roasted Beets, recipe follows
1 large red onion, frenched
1 cup tarragon wine vinegar
1 1/2 teaspoons Kosher salt
1/2 cup sugar
1 cup water
6 medium beets, cleaned with 1-inch stem remaining
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil

Steps:

  • Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
  • Preheat oven to 400 degrees F.
  • In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.

PICKLED OKRA



Pickled Okra image

Provided by Alton Brown

Categories     side-dish

Time P14DT35m

Yield 4 pints

Number Of Ingredients 10

2 pounds young, small to medium okra pods
4 small dried chiles, split in 1/2
2 teaspoons mustard seeds
12 sprigs fresh dill
4 cloves garlic, whole
1 teaspoon whole peppercorns
1/4 cup kosher salt
2 cups rice wine vinegar
2 cups bottled water
Special Equipment: 4 pint-sized canning jars, sterilized*

Steps:

  • Wash the okra and trim the stem to 1/2-inch. Place 1 chile, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars. Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down.
  • In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid. Seal the lids. Set in a cool dry place for 2 weeks.
  • *Tips on Sterilizing Jars
  • Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
  • Sterilizing Tips:
  • Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
  • To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
  • Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
  • As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
  • After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

QUICK PICKLED RED ONIONS



Quick Pickled Red Onions image

This quick pickled red onions recipe is easy to make in just 30 minutes with just 5 ingredients. See notes above for extra seasonings that you are welcome to add in too.

Provided by Ali

Time 35m

Number Of Ingredients 5

1 large red onion, peeled and very thinly sliced*
3/4 cup apple cider vinegar
1/4 cup water
1 teaspoon fine sea salt
1-2 tablespoons sweetener (such as maple syrup, honey, sugar, etc.)

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.

BOBBY FLAY'S PICKLED RED ONION



Bobby Flay's Pickled Red Onion image

Bobby Flay's Pickled Red Onion

Provided by Bobby Flay

Number Of Ingredients 5

1 ½ cups red wine vinegar
2 tablespoons sugar
1 tablespoon kosher salt
1 medium red onion
halved and thinly sliced

Steps:

  • Bring the vinegar, ¼ cup water, the sugar and the salt to a boil in a small saucepan
  • Remove from the heat and let cool for 10 minutes
  • Put the onion in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 2 days before serving

PICKLED RED ONIONS



Pickled Red Onions image

Pickled red onions - a staple at meals throughoutu the Yucatÿn peninsula - are one of our all-time favorite condiiments. They are wonderful piled on a burger, roll-up, or sandwich; tossed in a salad; or festooned over a plate of sliced tomatoes, drizzled with olive oil, and then finished off with a generous amount of freshly ground black pepper.

Provided by Rick Bayless

Categories     Onion     Side     Vegetarian     Quick & Easy     Summer     Vegan     Gourmet

Number Of Ingredients 3

2 red onions, sliced
1 cup cider vinegar
1 teaspoon salt

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.

KINDA SORTA SOUR PICKLES



Kinda Sorta Sour Pickles image

Crispy, crunchy homemade slightly sour pickles.The goal of pickling is to stop the march of time by shutting down enzymatic action in the target food and by rendering it either inhospitable to or unavailable to microbes, germs, little meanies and so on.Leftover pickle brine can be added to marinades, salad dressings, or mayonnaise. Oh, and pickle juice in beer really is quite refreshing.This recipe first appeared in Season 3 of Good Eats.

Provided by Level Agency

Categories     Pantry

Time P2DT40m

Number Of Ingredients 12

2 medium cucumbers, thinly sliced or cut into spears
1/2 onion, thinly sliced
4 cloves garlic, smashed
1 cup water
1 cup apple cider vinegar
1/2 cup Champagne vinegar
1/2 cup sugar
2 tablespoons plus 2 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon celery seeds
1 teaspoon pickling spice
1/4 teaspoon ground turmeric

Steps:

  • Combine cucumber and onion in a clean spring-top jar.
  • Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes to wake up the spice flavors.
  • Add the garlic cloves to the jar. Slowly and gently pour the pickling liquid over the onion and cucumber slices, filling to the top of the jar.
  • Cool to room temperature. Top off the pickles with any remaining pickling liquid and refrigerate for 2 days or up to 1 week before serving.

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

RED BEANS AND RICE



Red Beans and Rice image

The method I use for cooking the rice is a rather unorthodox one. It's speedy, and I find it results in a better, more consistent product than plain steaming. Because the rice is sautéed over high heat, more of the grains' nutty flavors are released. Note: If you don't have time to pickle your pork, use unsmoked slab bacon cut into chunks. This recipe first appeared in Season 12 of Good Eats.Photo by Lynne Calamia

Provided by Level Agency

Categories     Mains

Time P3DT3h

Number Of Ingredients 30

2 cups water
1 cup apple cider vinegar
1/4 cup kosher salt
6 cloves garlic, peeled and crushed
2 tablespoons sugar
2 tablespoons yellow mustard seed
2 tablespoons hot sauce
1 tablespoon celery seed
1 bay leaf
1/4 teaspoon whole black peppercorns
8 ounces ice
1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes
2 tablespoons vegetable oil
1 medium onion, chopped
2 medium green bell peppers, chopped
3 stalks celery, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
5 cloves garlic, minced
12 ounces pickled pork, cut into 1-inch pieces
3 bay leaves
1 teaspoon dried thyme
1 teaspoon hot sauce
1/2 teaspoon cayenne pepper
2 quarts water
1 pound red kidney beans, rinsed and picked of debris
3 cups water
1 1/2 tablespoons unsalted butter
2 cups long-grain rice
1/2 to 1 teaspoon kosher salt

Steps:

  • Combine all of the ingredients except the ice and the pork in a 2-quart non-reactive saucepan set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip-top bag and add the cooled pickling liquid. Remove as much air as possible, then seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.
  • Heat the vegetable oil in a 7-quart Dutch oven over medium-high heat. Add the onion, bell pepper, celery, salt, and pepper. Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender, 6 to 8 minutes. Add the garlic and cook for 1 to 2 minutes, stirring constantly. Add the pickled pork, bay leaves, thyme, hot sauce, cayenne pepper, water, and beans to the pot and increase the heat to high. Cook, stirring frequently, until the mixture comes to a boil, approximately 6 to 8 minutes.
  • Decrease the heat to maintain a simmer, cover, and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook until the beans are tender and the sauce is thickened to your liking, another 30 to 40 minutes. If you prefer an even creamier texture, mash some of the beans with a potato masher.
  • Prepare rice during the last 30 minutes of cooking the beans. Place the water into an electric kettle and bring to a boil. While the water is coming to a boil, place the butter into a 3-quart saucepan set over medium heat. Once the butter begins to bubble, add the rice and stir to combine. Add the salt and cook for 2 to 3 minutes, stirring frequently. Carefully pour the water over the rice and stir to combine. Decrease the heat to the lowest setting, cover, and cook for 15 to 20 minutes. Serve the beans over the rice.

ISLAND CEVICHE WITH PICKLED ONIONS



Island Ceviche with Pickled Onions image

Provided by Alton Brown

Categories     appetizer

Time 42m

Yield 4 to 6 servings

Number Of Ingredients 21

1/2 pound pompano fillets, or other firm white fish fillet
1/2 pound bay scallops
Vegetable oil, for coating
Kosher salt and pepper
3 ounces fresh lime juice, about 3 limes
1 medium solo papaya, halved and seeded
1 cup finely diced Vidalia onion
4 serrano peppers, seeded and diced
1 small jalapeno, seeded and diced
2 plum tomatoes, seeded and diced
1/2 cup chopped cilantro
2 ounces tomato juice
1 tablespoon white wine Worcestershire sauce
1/2 tablespoon capers
1 tablespoon Mexican-style hot sauce
Tortilla Chips, as accompaniment
Pink Pickled Onions, recipe follows
8 ounces champagne vinegar
1/2 cup sugar
2 serrano chiles, seeded
2 medium red onions, thinly sliced

Steps:

  • Cut the fish into pieces resembling the size of the scallops. Separately toss the seafood with a little oil and season with salt and pepper.
  • In a saute pan over high heat, sear the fish and scallops, about 30 seconds on each side. The middle should still be raw. Work in batches so you don't overcrowd the pan. Place seafood into a glass dish and coat with lime juice. Glass is best, as it won't react with the acid in the juice. Marinate, refrigerated, overnight.
  • Remove the flesh from 1/2 a papaya and cut into medium dice. Slice the remaining 1/2 into long strips. Next day, pour off the lime juice and gently fold the drained fish and scallop mixture together with remaining ingredients and diced papaya. Serve with tortilla chips, sliced papaya, and Pink Pickled Onions.
  • In a small saucepan, bring the vinegar, sugar, and chiles to a boil. Stir until sugar is dissolved. Remove from heat. In a plastic container, place the sliced onions and pour the liquid over them. Place the container in an ice bath to cool. Serve chilled with meats and seafood. These are also great on sandwiches.

PICKLED RED ONIONS



Pickled Red Onions image

These zingy pickled onions are great for salads, burgers and tacos.

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 5

1 medium red onion, halved and thinly sliced (about 2 cups)
1/4 cup apple cider vinegar
2 tablespoons packed light brown sugar
1/2 teaspoon coriander seeds, lightly crushed
Kosher salt and freshly ground black pepper

Steps:

  • Put the onions in a medium bowl. Combine the vinegar, sugar, coriander, 2 teaspoons salt and a few grinds of pepper in a small saucepan and bring to a simmer over medium heat. Cook until the sugar dissolves, about 1 minute. Pour the mixture over the onions, cover and set aside until cooled to room temperature.

FIRECRACKERS



Firecrackers image

Provided by Alton Brown

Yield 4 servings

Number Of Ingredients 9

1/2 pound mini carrots
1 cup water
1 cup sugar
1 1/2 cups cider vinegar
1 teaspoon onion powder
1/2 teaspoon mustard seeds
1 1/2 teaspoons kosher salt
1 teaspoon chili flakes
2 dried chilies

Steps:

  • Place carrots in a spring-top glass jar. Bring the water, sugar, cider vinegar, onion powder, mustard seeds, salt, and chili flakes to a boil in a non-reactive saucepan. Boil for 4 minutes.
  • Slowly pour the hot pickling liquid over the carrots, filling the jar to the top. Place the chilies in the jar. Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week.

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  • Slice the top and bottom off the onion and then slice onion in half, from top to bottom. Remove the outer peel. Lay the cut surfaces of the onion onto the cutting board, and then slice into half moons about 1/8" thick using a very sharp knife. I also recommend using a mandoline for slicing the onions, especially if you like super thin or very even slices.
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  • Carefully add sliced onion to the pan and gently stir to combine. Let mixture cool completely at room temperature, stirring occasionally.
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Estimated Reading Time 1 min
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  • Remove the skin from the roasted beets and thinly slice. Divide the sliced beets between two 1-quart jars, alternating layers with the onion.
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