Easy Quick Pickled Red Onions

Finally jumped on the bandwagon. So easy. You will be tempted to put them on EVERYthing!

Use for salads, sandwiches, tacos, nachos, etc.

If you like picked onions, you will love this quick and simple recipe. Use the recipe as is or you can experiment by substituting red wine, rice wine or apple cider vinegar and add your favorite herbs and spices.#nikicuisine #summer

Can be used as a snack or salad topping.

Learned this culinary school and have used this recipe ever since enjoy

Easy and healthy vinegar dish for smooth blood flow!Red onions are affordable this season, and they're great for salads and pickling.About this recipeA relative made this and brought it over. The red onions turned a lovely pink!It's a great side dish... Plus, eating it daily helps with smooth blood flow and health.On top of that, it's super easy to make and can be stored! Sorry for being so easy, red onion!

This recipe is not an original. I learnt the basics from my Aunty and have since altered some ingredients and methods which I found by trial and and error and my good friend google. For instance I learnt from the internet that if you soak your onions in boiling water for about 30 seconds, then put them in the sink with cold water, peeling them is so much easier. I use a pressure cooker to sterilize my jars. You can add up to 1 tbspn of brown sugar to the vinegar mix to sweeten a little. Use any vinegar you prefer, this is a good recipe to experiment with. Omit the chilli flakes if you dont like them but the finished onions are not very hot and the chilli does give a nice subtle tang. One other tip. If you double up on the recipe, no need to use double the amount of salt. I use just a pinch or so more only when I prepare 2 kilos of onions.

I heard from my husband that pickled onions are good for you, so now it's become a staple dish in our home.For those who aren't quite partial to vinegar, use 1 part vinegar to 1 part soy sauce, or add sugar or dashi stock to make it milder. You can use the leftover vinaigrette for vinegar dishes or to make ponzu or dressing. Pickling eliminates the sharpness of the onion and highlights the sweetness. See. Recipe by Setsumika

Stole this from the internet.

great addition to sandwiches and such, so easy to make, so beautiful if you use red onions

These are easy and go great in Salads, Sandwiches, Wraps, Soups, Flatbreads, and with grilled meats.

This is a pretty cool way to preserve a batch of pearl onions.

Delicious

I wanted to add radishes to my salads because they provide Vitamin C to our immune system and have great ANTIOXIDANT power, but raw radishes are quite boring. This very simple pickle allows you to enjoy this wonderful vegetable while maintaining all its properties in a delicious way.

In the 1700's England had an explosion of documented, recorded, pickled preserving recipes. Pickled onions as far as I could find was a recipe which comes from, Sarah Harrison’s 1739 cookbook The House-Keeper’s Pocket-Book. The Jamaican pepper mentions was Jamaican allspice. I just chose the English pub pickled onions, because I love malt vinegar. The onions they use are not available and the pearl onions are a bit bigger then the small boiling onions. Plus the pearl onions are very expensive. So I am going to adapt this recipe with a common onion that's cheap here. They are bigger, but by the time I purchase enough pearl onions it would be well over $30.00 so Vidalia it will be.

Great on tacos, hamburgers, steaks, sandwiches, or even an omelet! Just a great diverse topping to keep in the fridge, use this base to pickle other items also.

Steve's creation; tasty with salads, riced cauliflower, cous cous, etc

Love pickled food!!!!

We would occasionally have pickled beets from time to time. We could eat them hot or cold, just loved them. I love to repurpose jars

This one is simple and tasty. I add this to steaks, burgers, and many more. You only need a tiny amount since it is quite sour. (Unless you're a fan of sour side dishes like yours truly, then you might want to eat a quarter of the jar in one go!)In a fridge, it lasts for months. Add more sliced red onion later, don't waste the vinegar! The second batch would taste sweeter and milder.

Time to pickle! We use pint jars. Other than the spices for each vegetable, the method for preserving our farm veggies is identical for all of them. They stay sweet and sour, fresh, crispy, and are tasty for nine months. Once opened, they stay fresh in the fridge for 6 more weeks. All I do is write the year on the cap and put them in the pantry. There are two methods, Dutch and American.

When I brought a bag of ten of these lightly pickled cucumbers to a barbecue they quickly disappeared.Add the ginger and sesame oil at least 10 minutes after you season the cucumber with salt to allow the cucumber flavour to shine through.When in a rush, you can use less salt than usual and add the sesame oil and ginger a bit earlier. Please adjust the pickling time according to the size of the cucumbers. For 1 bowl. Recipe by nabeko44kazu.

I was doing a recipe for old fashioned pickled onion, so I thought what can I do with tall these tops. So here it is. It reminded me when I turned 5 years old. We left Florida on my birthday to go to Georgia. My dad was working out of state.He finished the job and got another in Tennessee. So we move there. Right before I turned 6, I started first grade. I remembered this because at first they wasn't going to let me because I had about 3 weeks before I turned 6. So anyway my mom convinced them.In the area of Tennessee Ridge, Tennessee the grass had wild onions growing in it. When they mowed the grass especially at the school it had a nice aroma of onion. So during recess a lot of us went to pick onion tops and eat them. So I thought of this recipe a pickled snack or add on to different dishes or sandwiches.

Pickled red cabbage made with a sweetened spiced vinegar great with stews instead of pickled beetroot.

My ex-MIL is Ecuadorean, and she would often make these tart and crunchy quick pickled red onions to accompany her native Ecuadorean dishes.Sometimes she adds tomatoes, sometimes not. Sometimes cilantro, sometimes not. And always at the end if she does.I find they go beautifully with any number of Latin American and Southeast Asian dishes because the onion, lime, and cilantro fit so well into many of those cuisines. I love them on tacos, with stews and braises (they are specially delicious with stewed or braised oxtails), and on top of salads, among other things.You can make them with any kind of bulb onion, but I think they taste best and look prettiest made with red onion. :)

This is a wonderful and healthy southern snack my family makes on occasion. This is my version of it and I sometimes turn these into pickled deviled eggs also.