Pickled Red Onions recipes - Condiments

Author: Thomas Stewart  

Pickled red onions are an essential topping for tacos, pulled pork, and hot dogs. These copycat Panera Pickled Red Onions are tangy, sweet pickled red onions.

Pickled Red Onions

Pickled Red Onions
Provided by: Jennifer Morrisey
Total time: 40 minutes
Cook time: 10 minutes
Prep time: 30 minutes
Yields: 3 servings
Cuisine: Canning
Number of ingredients: 8
  • 1 cup water
  • 1 cup vinegar white vinegar or cider vinegar is fine, as long as the acidity is 5 percent
  • 1/3 cup sugar
  • 3 1/2 tbsp Pickling salt
  • 2 lbs. red onions
  • 1 3/4 tsp Pickling salt
  • 1 1/2 tsp. peppercorns, divided
  • 3 bay leaves, crumbled
How to cook:
  1. Combine water, vinegar, sugar, and salt in a saucepot and simmer over low heat, stirring often, until the salt and sugar have dissolved. Set aside until ready to use.
  2. Trim the onions and slice into thin strips. Toss onions with 1 ¾ tsp pickling salt and allow to sit for about 30 minutes, then rinse.
  3. Evenly distribute the peppercorns and bay leaves between the pint jars. Add about 1/2 lb of sliced onions to each jar. Gently press down with tongs to make sure the jar is loosely packed with onions.
  4. Cover with brine, leaving about ½ inch of headspace. Once the jar is full, tap the jar lightly to dislodge any air bubbles. Check the headspace again and add more brine if necessary.
  5. If making refrigerator pickles (not processing/canning), make sure your brine is hot when you pour it over the onions.
  6. Let the jars return to room temperature, put the lids on, and store in the refrigerator for up to two weeks. The longer they sit the more they’ll pickle.
  7. Clean the rims of the jars with a damp paper towel or clean kitchen towel. Place the lids on the jars and seal with the bands using just your fingertips so that they are not too tight.
  8. Process for 10 minutes using the boiling water bath method. As soon as the timer goes off, carefully remove the jars using the jar lifter. Place them on a clean towel and allow to cool undisturbed for 24 hours .
  9. After 24 hours you can remove the bands and test your seals by lifting the jar, by the lid, a few inches from the counter top. If the lid supports the weight of the jar, the seal is good. Jars with good seals can be kept in a cool dark place for up to a year. If the seal is broken, store in the refrigerator and use within 2 weeks.
Notes: Quick Pickled Red Onions, There is no canning required with these quick pickled red onions. You'll make a simple pickling liquid, add the sliced onions,

Water Bath Canning Pickled Onions in the Nesco Smart Canner

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HOW TO Make Pickled Red Onions

For this, we started by peeling and slicing about 10# of Red Onions into rings. We grew these
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How to Pickle Red Onions

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Pickled Red Onions

Pickled Red Onions
Pickled red onions are an essential topping for tacos, pulled pork, and hot dogs. They're easy to make to keep on hand all year long.
Provided by: Megan
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 16 servings
Number of ingredients: 8
  • 1 1/3 cup white vinegar
  • 1 cup water
  • 1/2 cup granulated sugar
  • 1 tablespoon pickling salt (plus 1 teaspoon)
  • 2 pounds red onions
  • 1 teaspoon celery seed
  • 1/2 teaspoon crushed red chile flakes
  • 1/4 teaspoon black peppercorns
  • Calories: 51 kcal
  • Carbohydrate: 12 g
  • Sodium: 441 mg
  • Sugar: 9 g
  • Protein: 1 g
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Fiber: 1 g
  • Serving Size: 1 serving
How to cook:
  1. If making recipe to preserve, heat a large pot of water or canning pot to boiling. Set 2 pint jars inside pot to sterilize and heat. Set lids and rings aside.
  2. Trim ends from onions. Cut into half or quarter moons, then slice thinly.
  3. In a large pot, combine vinegar, water, sugar, and salt. Bring to a boil.
  4. Once vinegar mixture is boiling, add onions and stir to combine. Reduce heat and simmer briefly.
  5. In a small bowl, combine celery seed, red chile flakes, and peppercorns. Remove jars from hot water bath and divide spice mixture between them.
  6. Pack hot onions into the jars. Pour brine into each jar, leaving 1/2 inch of space at the top of the jar. Using a chopstick, remove any bubbles in the jar by running it around the outside. Add more brine if necessary.
  7. Wipe jar rims clean and apply lids and rings. If canning, ower into boiling water bath. Process for 10 minutes, then remove carefully and let rest for 24 hours before moving. If jars are not sealed, store in the fridge.
Notes: Panera Pickled Red Onions (Quick Refrigerator Pickled Onions), 1 large red onion sliced thin · 1 cup apple cider vinegar I like Bragg's Unfiltered ACV · 1/2 cup red wine vinegar · 1/4 cup sugar I use natural,

Panera Pickled Red Onions Recipe

Panera Pickled Red Onions Recipe
These copycat Panera Pickled Red Onions are tangy, sweet pickled red onions. No canning involved, these refrigerator pickled onions are the best for salads, burgers, pizzas and more!
Provided by: Kathleen Pope
Total time: 15 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 7
  • 1 large red onion (sliced thin)
  • 1 cup apple cider vinegar (I like Bragg's Unfiltered ACV)
  • 1/2 cup red wine vinegar
  • 1/4 cup sugar (I use natural, unbleached cane sugar)
  • 1 teaspoon kosher salt
  • 1/8 teaspoon ground allspice
  • shake or two red pepper flakes
  • Serving Size: 1 tablespoon
  • Calories: 155 kcal
  • Carbohydrate: 31 g
  • Protein: 1 g
  • Fat: 0.1 g
  • Saturated Fat: 0.03 g
  • Sodium: 1176 mg
  • Fiber: 1 g
  • Sugar: 28 g
  • Unsaturated Fat: 0.02 g
How to cook:
  1. Slice the red onion, thinly.
  2. Slice off the top and bottom of your onion, cut in half and peel back skin and top layer. Slice thin, about 1/8 inch, if you have a mandoline might be easier and more uniform.
  3. Make brine in small saucepan.
  4. Over medium heat, in a medium saucepan, add the following: apple cider vinegar, red wine vinegar, sugar, salt and stir or whisk bringing to boil. Once sugar is dissolved, remove pot from heat and stir in allspice and red pepper flakes.
  5. Add sliced onions, stirring to combine.
  6. Add sliced red onions carefully to the pot of hot vinegar and stir gently to combine. Allow to come to room temperature, stirring occasionally. Once cooled; spoon onions and pour liquid into a large jar or storage container.
  7. Refrigerator until chilled, ready in 24 hours.
  8. Refrigerate until chilled, ready in about 24 hours, but the flavors will enhance with time. Keep pickled red onions in refrigerator, use within about a month.
Notes: Pickled Red Onions, Pickled Red Onions · 1 cup vinegar; 1/3 cup sugar; 3 1/2 tbsp kosher salt. Pickle Ingredients · 2 lbs red onions; 1 3/4 tsp kosher salt; 1 1/2 tsp

Quick-Pickled Red Onions

Quick-Pickled Red Onions
Learn how to make the best quick-pickled red onions, with a flavorful brine that can be easily adapted to suit your taste! These pickled red onions compliment any meal!
Provided by: Rebooted Mom
Total time: 5 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 7
  • 1 purple onion (large, sliced thin)
  • 3/4 C water
  • 1/2 C apple cider vinegar
  • 2 Tbsp sugar
  • 1.5. tsp kosher salt
  • 2 tsp pickling spice
  • 2 sprigs rosemary
  • Calories: 22 kcal
  • Carbohydrate: 5 g
  • Protein: 1 g
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Sodium: 439 mg
  • Fiber: 1 g
  • Sugar: 4 g
  • Serving Size: 1 serving
How to cook:
  1. Combine the water, apple cider vinegar, sugar, salt and pickling spice in a medium saucepan. Heat on low heat until the sugar and salt are dissolved. Allow to cool.
  2. Place your thinly sliced onions in a pint mason jar. Stuff 2 sprigs of rosemary in the jar.
  3. Pour the water/apple cider vinegar solution over the onions and allow to sit at least one hour at room temperature. Or, cover and place in the refrigerator for a day if not longer.
  4. When covered, they will keep for several weeks in the refigerator.
Notes: Can Jam: Sweet and Sour Pickled Red Onions, 3 pounds of red onion trimmed and thinly sliced · 2 cups apple cider vinegar · 1/2 cup water · 3/4 cup sugar · 1 tablespoon pickling salt
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