Pickled Grilled Red Onions Recipes

PICKLED RED ONIONS AND OTHER TACO TOPPINGS

Steps:

• Mash avocado. Stir in all ingredients while mashing to a sauce consistency. You may want it chunky or smooth and that is your choice.
• If you want it more of a thin sauce, add more cream. Add your seasonings to taste. Avocados need to be bold. This sauce is tangier than guacamole and really brings out the richness of the avocado!
• Preheat grill to medium high heat. Grill onion with bulb side down until blackened.
• Now turn over and rest root end on grill and grill until that is blackened. It will start to spread like a flower opening. I only grill this partially, so that the onion retains some crispness. Take off fire and let cool.
• Now cut off root stem and slice into thin slices.
• Place onion, vinegar, water and seasonings in a pot. Bring to a boil. (I know it seems like you need more liquid, but you don't.) As soon as it boils, turn into a container and let stand until cooled. These are great on sandwiches of all kinds and of course tacos or quesadillas! They keep in the fridge a long time!
• Slice cabbage into 3/4″ rounds. Brush both sides with oil. Season one side well with salt.
• Combine lime juice with seasonings and brush on to cabbage. Use more seasonings if necessary to cover cabbage rounds.
• Let sit for at least one hour or up to overnight. When ready to cook, preheat grill to medium high.
• Place cabbage rounds on an oiled grill and grill until cooked, but not soft. If some of the cabbage strings fall off gather them up and place a pile of them on a grill tray and cook by tossing until browned.
• Cabbage can be used as a taco topping or it can even be tossed with cole slaw dressing and served that way as a taco topping or as a replacement for cole slaw.

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:

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

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.

PICKLED RED ONIONS

Steps:

• Cut the onion into thin slices.
• Heat the apple cider vinegar, brown sugar, and salt in a medium saucepan over medium heat. Cook until all ingredients have dissolved. Remove from heat and cool.
• Add the sliced onions to a wide mouth mason jar. Pour the pickling juice over the onions until they are fully submerged in the liquid.
• Tightly screw a lid on the jar. Refrigerate for at least 2 hours before serving.
• Onions can be stored in a sealed jar in the refrigerator for up to 1 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.