Quick Pickled Texas 1015 And Red Onions Recipes
10 MINUTE QUICK PICKLED RED ONIONS FOR GARNISHING
A quick way to make 'pickled' red onions.I make these to go on gorditas,sandwiches,enchiladas,with grilled meat-the possibilities are endless.Just make these before you start your meal and by the time you are done cooking they're ready.even though it only takes about 10 minutes for it to develop a good flavor,the longer it sits the better it is.You may want to make a double batch-one for tonight and one to store in the fridge for later.The chile is optional ;sometimes I like to make a spicy pickle,but usually I want a simpler cleaner pickle to contrast with rich and spicy food.Sometimes I like to add a tiny pinch of cloves in place of the allspice.
Provided by strangelittlebeast
Categories Onions
Time 20m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the onion in half,lengthwise and slice into very thin slices.Stem and slice the chile(if using)into paper thin slices,removing the seeds if desired.
- Mix the remaining ingredients until the sugar dissolves,Mix with onions and chiles.
- Set aside for at least 10 minutes to marinate.Serve.
Nutrition Facts : Calories 23.6, Fat 0.1, Sodium 148.4, Carbohydrate 4.4, Fiber 0.7, Sugar 2.2, Protein 0.4
PICKLED RED ONIONS
Any leftover onions would be delicious layered in a chicken, turkey, pork, or roast beef sandwich. From Bon Appetit, January 2010.
Provided by lazyme
Categories Onions
Time 30m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Place onion slices in medium bowl.
- Bring next 5 ingredients to boil in heavy medium saucepan; pour over onions in bowl.
- Cover; cool to room temperature.
- Chill overnight.
- DO AHEAD: Can be made 3 weeks ahead. Keep chilled.
- Drain before serving.
Nutrition Facts : Calories 223.5, Fat 0.1, Sodium 1747.6, Carbohydrate 57, Fiber 1.3, Sugar 53.1, Protein 0.8
QUICK PICKLED RED ONIONS
Make and share this Quick Pickled Red Onions recipe from Food.com.
Provided by dicentra
Categories Onions
Time 40m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Combine the first six ingredients in a medium saucepan, and place over medium heat. Bring to a boil.
- Meanwhile, peel the onions, cut in half, and slice as thinly as possible into half moons.
- When the brine comes to a boil, add the onion slices and stir. Remove the pan from the heat, cover, and let stand for about 25 minutes.
- Transfer the onions and brine to a large bowl, and set aside to cool at room temperature.
- When the onions are fully cooled, pour them and their brine into jars with tight-fitting lids, and store in the refrigerator. These quick pickles are ready to be eaten as soon as they are fully cold.
- They will keep, chilled, for up to 2 weeks.
Nutrition Facts : Calories 457.5, Fat 0.5, SaturatedFat 0.1, Sodium 2360.3, Carbohydrate 94.4, Fiber 3.6, Sugar 77.9, Protein 2.3
QUICK-PICKLED TEXAS-1015 AND RED ONIONS
Although this recipe originally referred to Vidalia onions, no self respecting Texan, pseudo-Texan, Texas resident, or anyone else who has ever tasted a Texas-1015 onion (named for their October 15 planting date) would consider using anything else. Any sweet onion will do in a pinch, however, even Vidalias. Prep time does not include overnight setting time.
Provided by Toby Jermain
Categories Onions
Time 30m
Yield 2 quarts
Number Of Ingredients 7
Steps:
- Wash a half-gallon jar and its lid in hot soapy water; rinse well with very hot water, and let drain.
- Combine water, vinegar, salt, and sugar in a stainless steel saucepan.
- Bring to a boil for about 5 minutes, stirring occasionally to ensure that salt and sugar dissolve.
- Let cool just slightly while performing the next step.
- Fill the jar half full with both types of onions.
- Add green garlic shoot, and fill with remaining onions; OR do it by quarters, with the ripe garlic clove.
- Pack the onions down until there is about 1/2" to 3/4" of head space below the rim of the jar.
- Slowly pour the hot syrup over the onions, shaking the jar slightly while pouring to release air bubbles.
- ,until onions are covered by about 1/4".
- Wipe rim of jar, cover with lid, and let stand until cooled to room temperature.
- Transfer jar to refrigerator.
- Allow to set at least overnight before eating.
- Serve within a couple of weeks.
Nutrition Facts : Calories 373.7, Fat 0.3, Sodium 20978.8, Carbohydrate 77.2, Fiber 4.5, Sugar 60.5, Protein 3.7
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