Easy Pickled Onion Rings Recipes

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TRE'S PICKLED ONION RINGS



Tre's Pickled Onion Rings image

"Good with hamburger, cheese sandwich, egg salad sandwich and as a pickle with regular meals."

Provided by Chief Teer

Categories     Onions

Time 1h

Yield 2 cups, 20 serving(s)

Number Of Ingredients 7

1/2 large onion
boiling water
1/2 cup white vinegar or 1/2 cup cider vinegar
1/2 cup water
2 1/2 tablespoons sugar
1/4 teaspoon salt
2 drops hot pepper sauce

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.

Nutrition Facts : Calories 8.9, Sodium 30.6, Carbohydrate 2, Fiber 0.1, Sugar 1.8

PICKLED ONION RINGS



Pickled Onion Rings image

Make and share this Pickled Onion Rings recipe from Food.com.

Provided by Dancer

Categories     Onions

Time P2DT10m

Yield 2 cups

Number Of Ingredients 7

1/2 large onion
boiling water
1/2 cup white vinegar or 1/2 cup cider vinegar
1/2 cup water
2 1/2 tablespoons sugar
1/4 teaspoon salt
2 drops hot pepper sauce

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.
  • Use after 2 days.
  • Store in refrigerator up to 2 months.
  • Good with hamburger, cheese sandwich, egg salad sandwich and as a pickle with regular meals.

Nutrition Facts : Calories 89.3, Sodium 306.3, Carbohydrate 20.1, Fiber 0.5, Sugar 17.6, Protein 0.3

PICKLED ONIONS



Pickled Onions image

With this easy pickled onion recipe, you will have jars for the Boxing Day table or to serve with cold meats and cheeses.

Provided by Elaine Lemm

Categories     Condiment     Ingredient

Time 12h55m

Number Of Ingredients 11

1 ounces /25 g table salt
2 1/4 pounds/1 kg pickling onions (peeled; see note below)
4 teaspoons pickling spices
For the Spice Mix:
1/2 teaspoon coriander seeds
1/2 teaspoon mustard seed
1/2 teaspoon black peppercorns
1/2 teaspoon dried chili flakes
For the Pickling:
35 ounces/1 l malt vinegar
6 ounces/170 g sugar

Steps:

  • Gather the ingredients for the onions.
  • Sprinkle the salt over the dry, peeled onions.
  • Stir to make sure the salt is distributed. Cover, refrigerated overnight (do not leave longer than overnight if you want your onions to be crisp).
  • When ready, rinse the onions and dry with kitchen or paper towels.
  • Gather the ingredients for the pickling liquid.
  • Place the malt vinegar, sugar, and all the pickling spice ingredients in a large stainless steel pot.
  • Heat on medium to dissolve the sugar, but do not boil.
  • Pack the onions into clean, sterilized jars (about two wide-mouth, quart-size canning jars, or smaller jars, if desired).
  • Pour the vinegar-spice liquid over the onions to fill the jars, making sure each jar has pickling spices and that there are no air pockets.
  • Seal the jars and let cool. Store refrigerated. The onions will be ready to eat after about one month.
  • Peeling pickling onions is fiddly and time-consuming. To speed up the process, cut off the top and tail of the onions.
  • Then place the onions in a large heatproof bowl and pour boiling water over to cover.
  • Drain the water after 10 minutes, and presto, the skins will just rub right off.
  • Do not leave in the water too long or the onions will start to go mushy when you preserve them. Dry the onions with a kitchen towel or paper towels. Proceed with pickling.

Nutrition Facts : Calories 44 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 325 mg, Sugar 7 g, Fat 0 g, ServingSize 3 x 1lb Jars - 30 Servings, UnsaturatedFat 0 g

EASY PICKLED ONION RINGS



Easy pickled onion rings image

Feast on these lager-battered pickled onion rings as a snack, or serve as part of an American-themed spread, with BBQ chicken pieces and mac 'n' cheese

Provided by Tom Kerridge

Categories     Side dish, Snack

Time 25m

Number Of Ingredients 12

175ml distilled malt vinegar
75g golden caster sugar
2 large onions , cut into 1cm-thick rings
oil , for deep-frying
100g plain flour
½ tsp cayenne pepper
½ tsp ground coriander
smoked paprika , to serve
100g cornflour
100g plain flour
½ tsp bicarbonate of soda
300ml lager

Steps:

  • Tip the vinegar, sugar, 50ml water and 1 tsp salt into a pan, bring to the boil, then remove from the heat. Add the onions to the pan, cover and leave to cool and pickle. Will keep for 24 hrs.
  • Pour the oil into a large pan until it's no more than a third full and heat to 180C. Mix the flour, cayenne pepper, ground coriander and 1 tsp salt together in a bowl and set aside.
  • To make the batter, combine the flours and bicarbonate of soda in a bowl, then slowly whisk in the lager. Drain the pickled onion rings and coat in the spiced flour mixture. Carefully dip them, one at a time, into the batter, then fry in the hot oil for 2-3 mins until golden and crisp. Drain on kitchen paper and season with the paprika and some sea salt.

Nutrition Facts : Calories 316 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 1.3 milligram of sodium

PICKLED ONION RINGS



Pickled onion rings image

Forget soggy onions rings! Lightly pickling the onion before frying gives Tom Kerridge's beer-battered onion rings the edge

Provided by Tom Kerridge

Categories     Side dish, Snack, Starter

Time 25m

Number Of Ingredients 12

2 large onions
175ml distilled malt vinegar
75g golden caster sugar
100g plain flour
½ tsp cayenne pepper
½ tsp ground coriander
oil , for deep-frying
smoked paprika , to serve
100g cornflour
100g plain flour
½ tsp bicarbonate of soda
300ml lager

Steps:

  • Slice the onions into 1cm-thick rings and set aside. Tip the vinegar, sugar, 50ml water and 1 tsp salt into a pan, bring to the boil, then remove from the heat. Add the onions to the pan, cover with cling film and leave to cool. You can do this up to a day ahead.
  • Fill a large saucepan half full with oil and heat until the temperature reaches 180C on a frying thermometer. Mix the flour, cayenne pepper, coriander and 1 tsp salt in a bowl, and set aside.
  • To make the batter, combine the flours and bicarb in a bowl, then slowly whisk in the beer. Drain the onion rings and coat them in the spiced flour. One at a time, dip them in the batter and fry in the hot oil for 2-3 mins until golden and crisp. Drain on kitchen paper and season with smoked paprika and flaky sea salt.

Nutrition Facts : Calories 316 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 1.3 milligram of sodium

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