Best 20 Pickled 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.

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.

QUICK-PICKLED RED ONIONS

Steps:

• Place onions in a medium heatproof bowl. Bring vinegar, sugar, and salt to a boil in a saucepan; pour over onions. Let cool completely. Refrigerate, covered, at least 2 hours and up to 1 month.

PICKLED RED ONIONS

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.

EASY PICKLED RED ONIONS

Steps:

• Divide sliced onions, garlic halves, ginger slices, and peppercorns among 3 pint-sized jars.
• Combine water, apple cider vinegar, distilled vinegar, maple syrup, and salt in a saucepan. Bring to a simmer over medium heat, stirring occasionally. Remove from heat and ladle vinegar mixture into each jar. Gently press down on onions with a spoon until they are submerged. Allow to sit, uncovered, until liquid is room temperature, about 30 minutes, then cover and store in the refrigerator.

PICKLED "RED" ONIONS

Steps:

• Place all ingredients in a small bowl and season with salt and pepper to taste. Let sit at room temperature for 1 hour.

SWEET PICKLED RED ONIONS

Steps:

• Cut onions into 1/4-inch-thick slices; transfer to a colander set in a bowl. Toss well with the salt. Refrigerate 1 hour. Rinse well; drain. Pat dry between paper towels.
• Bring vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Let cool completely, about 30 minutes.
• Add onions; bring to a boil. Transfer onions to a large bowl using a slotted spoon. Let brine cool completely, about 30 minutes; pour over onions. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).

PICKLED RED ONIONS

Steps:

• 1. Put on a kettle of water to boil. Cut the onion into very thin slices or a mince and place it in a colander in the sink.
• 2. In a bowl large enough to comfortably fit all the onion, combine the vinegar, sweetener, and salt and whisk until blended.
• 3. Pour the boiling water over the onion and shake to drain. (It's fine if a little water still clings.)
• 4. Add the onion to the vinegar solution and stir to coat. Let it sit for at least an hour or up to several days, covered and refrigerated, occasionally stirring and/or shaking to allow maximum exposure to the liquid. Store in a jar with a tight-fitting lid in the refrigerator.
• Optional Enhancements
• For beautiful, exotic pickled fruit, add fresh or frozen cherries, blueberries, or raspberries-or some small watermelon chunks-to the onion after the first hour of sitting time * Add any of the following to the pickle mixture: Raw broccoli stems, peeled and cut into slender matchsticks * Raw fennel, cut into thin slices * Lightly steamed carrot slices * Lightly steamed cauliflower, cut into 1-inch florets

GRILLED CHEESE WITH PULLED SHORT RIBS AND PICKLED RED ONIONS

Steps:

• For the sachet:
• For the sachet, wrap the parsley, thyme, bay leaves, and peppercorns in a small amount of cheesecloth and tie with butcher's twine.
• For pulled short ribs:
• Preheat the oven to 325°F.
• Beginning with a large saucepan or braising pan with a lid, heat the tablespoon of grapeseed oil over medium-high heat. Season the short ribs with salt and pepper. Sear the short ribs on either side until caramelized and golden brown, about 5 minutes. Remove the meat from the pan. Add the carrot and celery to the pan and cook for 5 minutes over the same heat. Add the onion and garlic. Cook together until caramelized, about 5 minutes, stirring occasionally as needed. Add the short ribs back to the pan and deglaze with the red wine. Add the sachet and, stirring from time to time, allow the wine to reduce until almost evaporated, about 6 minutes. Pour in the beef broth and bring the braise up to a boil. Put the lid on and place in the oven for 2 hours. Stir occasionally.
• After the first 2 hours of cooking time, remove the lid. For the next hour, baste the short ribs every 15 minutes, leaving the lid off. Cook for an additional hour, until very tender, for a total of 4 hours cooking time.
• Pull the short ribs from the oven and allow them to cool in the braising juices for at least a few hours. Carefully transfer the meat to a plate and strain the juices through a fine sieve, then allow the fat to rise. Remove the fat. Using a dinner fork in each hand, lightly shred the meat along the natural grains in a pulling motion from the center outward, and set aside.
• To prepare each sandwich, begin by preheating the oven to 350°F.
• Take 2 slices of bread. On the bottom slice, place a layer of cheese (you'll want approximately 1 1/2 ounces for each sandwich, just enough to cover the bread to the edges), then top with 1 teaspoon of pickled red onion, spread to the sides. Place 1/4 cup of the pulled short ribs on top, add another layer of cheese, and top with the second slice of bread. Brush each completed sandwich on top and bottom with 1/2 teaspoon butter.
• In a cast-iron pan over medium-high heat, add 1 teaspoon of the grapeseed oil and allow it to get nice and hot. Place 2 sandwiches in at a time and flip so they will absorb the oil on both sides. Weight them down with a small sauté pan. After 1 minute, flip the sandwiches, return the weight, and place directly in the oven.
• After 2 minutes, remove the weight. Flip the sandwich one final time, and cook for 1 final minute. Pull from the oven, slice diagonally, and serve immediately. Repeat with the remaining sandwiches.

QUICK-PICKLED VIDALIA AND RED ONIONS

Steps:

• Wash one glass 1/2-gallon jar with a lid in hot, soapy water, and rinse well. Toast coriander in a small skillet over medium heat until fragrant, about 2 minutes. Add mustard seeds and toast for 30 seconds to 1 minute. Set aside.
• Combine water, vinegar, salt, and sugar in a small saucepan, and bring to a boil. Cook until sugar and salt have dissolved. Add reserved coriander and mustard seeds; remove from heat, and set aside.
• Fill jar halfway with either Vidalia or red onion slices. Add bay leaves and thyme; cover with remaining onion slices, packing them with the back of a clean spoon. Leave 3/4 inch of space beneath the rim. Pour hot liquid over onions covering them by 1/4-inch and leaving 1/2-inch of pace beneath the rim. Place lid on the jar, and let stand until cool. Store in the refrigerator, serve within a week.

QUICK PICKLED VIDALIA AND RED ONIONS

Steps:

• Wash one glass 1/2-gallon jar with lid in hot, soapy water, and rinse well.
• Combine 3/4 cup water, vinegar, salt, and sugar in a saucepan, and bring to a boil. Cook until sugar and salt have dissolved; remove from heat, and set aside.
• Fill jar halfway with either Vidalia- or red-onion slices. Add garlic shoot; cover with remaining onion slices, packing them with the back of a clean spoon. Leave 3/4 inch of space beneath the rim. Pour hot liquid over onions, covering them by 1/4 inch and leaving 1/2 inch of space beneath the rim. Place lid on jar, and let stand until cool. Store in the refrigerator; serve within a week.

PICKLED GRILLED RED ONIONS

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• Peel onions and trim root ends just slightly. Quarter the onions, keeping the layers intact with the remaining root ends. If necessary, use a toothpick to keep layers together while on the grill.
• Grill onions until slightly charred, about 5 minutes. Remove from the grill and place in a nonreactive bowl.
• Meanwhile, heat vinegar, sugar, and salt in a small non-reactive saucepan over medium heat. Stir until the sugar is dissolved. Pour hot liquid over the grilled onions and let stand for 10 to 15 minutes. Remove onions from liquid and refrigerate until ready to use.

WILDLY PINK PICKLED RED ONIONS

Steps:

• Sterilize a 1-quart Mason jar. Bring first 5 ingredients to a boil. Add onion and return to a boil. Turn off heat. Add grenadine.
• Transfer hot onions to jar. Top up jar with liquid, leaving ½-inch head space. Place top and band on jar. Place jar in boiling water to cover for 45 minutes.
• Remove jar and let cool at room temperature. Tighten lid all the way.

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.

PICKLED RED ONIONS AND CRANBERRIES

Steps:

• Heat 1/4 cup oil in large deep nonstick skillet over medium-high heat. Add half of onions to skillet and sauté until tender and golden brown, about 12 minutes. Transfer onions to large bowl. Repeat with remaining 1/4 cup oil and remaining onions. Return all onions to same skillet. Add vinegar and sugar, then cranberries, and simmer over medium heat until cranberries pop and juices thicken slightly, about 8 minutes. Stir in chipotle chiles. Season to taste with salt and pepper. Cool. (Can be prepared 5 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
• *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

MEXICAN PICKLED RED ONIONS

Steps:

• Combine lime and orange juices in a small bowl and set aside.
• Place the onions in a non-aluminum bowl. Pour boiling water over them and wait 10 seconds, then pour the onions into a strainer.
• Return the drained onions to the bowl, pour on the citrus juices and stir in salt. Cover and set aside until serving time. Just before serving, drain onions and set out in serving bowl.

WILTED CHARD WITH PICKLED RED ONIONS

Steps:

• For the onions: bring a kettle of water to a boil. Place onion slices in a colander, and pour boiling water over. In a bowl, combine remaining ingredients, stirring to dissolve sugar. Add onions, submerging them by placing a plate on top; if more liquid is needed, add equal amounts of vinegar and water. After about 15 minutes, onions will turn bright pink. (Recipe can be made to this point and refrigerated for up to 3 days.)
• For chard: bring large pot of salted water to a boil. Cut stems off chard, and set aside; slice leaves across into wide ribbons. Working in batches if necessary, boil leaves until tender but not mushy, 3 to 7 minutes. Boil stems separately. Drain in colander.
• To cook, heat oil in a wide skillet. Add garlic cloves and chard leaves and stems, and heat through, turning to coat evenly with oil. When hot, transfer to a serving dish, and top with some pickled onions, garnishing with peppercorns. Pass more onions at table.

MICHAEL SYMON PICKLED RED ONIONS

Steps:

• # ingredients 2 pounds red onions sliced White wine vinegar Sugar Kosher salt instructions Pack the onions into two 1-quart jars and cover with water to come within 1/2 inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid. # step 2 ingredients 2 teaspoons mustard seeds 1 tablespoon crushed red pepper flakes 2 tablespoons coriander seeds 2 tablespoons black peppercorns 4 garlic cloves 2 bay leaves instructions Pour the vinegar mixture into a nonreactive saucepan, add the mustard sees, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat. # step 3 instructions Pour hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month. Note: Michael prepared this dish differently on air but this recipe reflects an easier published version he wrote earlier.

CEBOLLAS ENCURTIDAS (ECUADORIAN PICKLED RED ONIONS)

Steps:

• Put the onions in a bowl and pour boiling water over them to cover.
• Let stand for 15 minutes, then drain and rinse the onions with cool water.
• Mix the onions with the lime juice, salt and pepper.
• Refrigerate for at least 3 hours before using.
• Will keep for 2 or 3 days.

LIME PICKLED RED ONIONS

Steps:

• Mix all ingredients and let onion marinate at least 3 hours at room temp.
• Will keep up to 4 days, covered in frig.