Easy 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.

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.
• 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.

PICKLED ONIONS

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.

EASY PICKLED ONION RINGS

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.

PICKLED ONION RINGS

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.