Tres Pickled Onion Rings Recipes

TRE'S PICKLED ONION RINGS

Steps:

• Cut onion into thin slices. Separate into rings and put into a two cup sterilized jar.
• Pour boiling water over to cover onions. Allow to cool, then drain.
• Mix together vinegar, water, sugar, salt and hot pepper sauce and bring to a boil. Pour over onion rings.
• Cover tightly and refrigerate for at least 2 days before using.
• Store in refrigerator up to 2 months.

FRIED, SWEET AND SPICY PICKLED ONION RINGS

Steps:

• 1. In a medium sauce pan add vinegar, water, sugar, salt, pickling spice, jalapeno, and habenero peppers. Heat on medium heat until boiling and boil for 1 minute. Stir to dissolve sugar and salt.
• 2. Remove from heat and allow to cool to room temperature and pour over onions in a glass container. Cover and refrigerate until ready to use. I let mine marinade about 3 hours.
• 3. Preheat deep fryer to 350 degrees. In a measuring cup combine buttermilk and egg and whisk to combine.
• 4. In another container combine cornmeal, flour, baking powder, salt, and garlic powder.
• 5. Remove the onion slices from the pickling liquid. Do not pat them dry.
• 6. Drop them into the cornmeal mixture and set aside.
• 7. Place slices one at a time into the buttermilk mixture, followed by the cornmeal mixture. Shake loose flour off onion rings and set aside.
• 8. Drop dredged onion slices - 3 or 4 at a time - into deep fryer and cook until golden about 3 minutes. Drain on paper towels. Try to allow them to cool a little before devouring with your favorite dipping sauce. Enjoy!

CRUNCHY PICKLED RED ONION RINGS

Steps:

• Peel the onions and slice them ¼ " thick; separate the slices into rings. Divide the onion rings amoung 3 clean, dry pint canning jars.
• To the onions in each jar add 6 whole cloves, 6 peppercorns, 1 teaspoons mustard seed and ½ teaspoons celery seed.
• Combine the vinegar, water, sugar, salt, turmeric and cinnamon in a stainless-steel or other non-reactive saucepan. Heat to boiling, then simmer 2 minutes.
• Fill the jars with the hot liquid, leaving ¼ " of headspace. Remove any air bubbles by running a long thin knife blade or a cooking chopstick around the inside walls of the jars and add liquid if necessary to maintain the ¼ " of headspace.
• For refrigerator storage - let the jars cool uncovered, then cover with a doubled sheet of plastic wrap and a cap, any kind, that fits the jar. Refrigerate for at least 2 weeks before serving. The pickles keep (and improve) for many months in the fridge.