Best Quick Pickled Onions Recipes

QUICK-PICKLED RED ONIONS

Steps:

• Place onions in a medium heatproof bowl. Bring vinegar, sugar, and salt to a boil in a saucepan; pour over onions. Let cool completely. Refrigerate, covered, at least 2 hours and up to 1 month.

QUICK PICKLED ONIONS

Steps:

• Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.
• Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar (see tip below). Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened.

QUICK PICKLED SWEET ONIONS

Steps:

• Bring all ingredients except onions to a boil.
• Reduce heat and gently boil for one minute.
• While mixture is boiling, cram onion rings into a glass jar as tightly as you can. Don't worry if the rings break. This is not a pretty pickle.
• Remove boiling mixture from stove and pour directly into the jar. Allow bubbles to rise to the surface, then refill as needed leaving 2cm headroom.
• Screw lid on gently and allow to cool on counter top.
• Once cooled, refrigerate for up to one month.
• This is not a sterilized pickle. Do not store unrefrigerated!

SAUSAGE AND CHEESE-STUFFED POBLANO PEPPERS WITH QUICK-PICKLED RED ONIONS AND RADISHES

Steps:

• Position a rack on the top of the oven and preheat to broil.
• Combine the vinegar, sugar, 1 teaspoon salt and 1/3 cup warm water in a mason jar. Cover and shake to combine until the sugar and salt dissolve. Add the onions and radishes and set aside.
• Drizzle the oil over the peppers, season with 1 teaspoon salt and arrange on a baking sheet cut-side up. Broil on the upper rack of the oven until blistered and softened, 4 to 6 minutes.
• Mix together the pork, garlic, paprika, chili powder, cumin and 2 teaspoons salt in a large bowl. Transfer to a large skillet over medium-high heat and cook, breaking up the pork into small pieces with a wooden spoon, until browned and cooked through, 5 to 6 minutes. Remove from the heat, drain the excess fat and set aside to cool.
• Stir half of the cheese into the pork. Distribute the mixture evenly in the cavities of the peppers. Top with remaining cheese and broil until melted and bubbly, 2 to 3 minutes.
• Top with the pickled onions and radishes. Garnish with cilantro and enjoy!

QUICK PICKLED MUSHROOMS AND PEARL ONIONS

Steps:

• Combine all of the ingredients in a large saucepan and bring to a boil. Reduce to medium-low heat and simmer for 10 minutes, then remove from the heat and allow to cool completely. The pickled vegetables can be submerged in the liquid in an airtight container and refrigerated for up to 3 months.

QUICK PICKLED VIDALIA AND RED ONIONS

Steps:

• Wash one glass 1/2-gallon jar with lid in hot, soapy water, and rinse well.
• Combine 3/4 cup water, vinegar, salt, and sugar in a saucepan, and bring to a boil. Cook until sugar and salt have dissolved; remove from heat, and set aside.
• Fill jar halfway with either Vidalia- or red-onion slices. Add garlic shoot; cover with remaining onion slices, packing them with the back of a clean spoon. Leave 3/4 inch of space beneath the rim. Pour hot liquid over onions, covering them by 1/4 inch and leaving 1/2 inch of space beneath the rim. Place lid on jar, and let stand until cool. Store in the refrigerator; serve within a week.

QUICK-PICKLED VIDALIA AND RED ONIONS

Steps:

• Wash one glass 1/2-gallon jar with a lid in hot, soapy water, and rinse well. Toast coriander in a small skillet over medium heat until fragrant, about 2 minutes. Add mustard seeds and toast for 30 seconds to 1 minute. Set aside.
• Combine water, vinegar, salt, and sugar in a small saucepan, and bring to a boil. Cook until sugar and salt have dissolved. Add reserved coriander and mustard seeds; remove from heat, and set aside.
• Fill jar halfway with either Vidalia or red onion slices. Add bay leaves and thyme; cover with remaining onion slices, packing them with the back of a clean spoon. Leave 3/4 inch of space beneath the rim. Pour hot liquid over onions covering them by 1/4-inch and leaving 1/2-inch of pace beneath the rim. Place lid on the jar, and let stand until cool. Store in the refrigerator, serve within a week.

SUNNY'S CURRYWURST WITH QUICK-PICKLED PEPPERS AND ONIONS AND SUNNY'S CURRY KETCHUP

Steps:

• In a large pan with straight sides, or in a pot, add the bratwurst links, beer, liquid smoke, red pepper flakes, whole black peppercorns, garlic, onion, all of the bell peppers and a nice pinch of salt. Bring to a boil, and then lower to a simmer for 15 minutes. Flip and nudge the bratwursts if they stick out above the liquid as they cook.
• Brush a grill with oil, then heat the grill to medium-high. Remove the bratwursts from the liquid and place on the grill. Cook 15 minutes, turning every 5 minutes to brown and blacken all sides (don't worry about the concave side). Remove from the grill and allow to rest under aluminum foil for 10 minutes.
• Preheat the oven to 150 degrees F.
• Meanwhile, add the sugar and vinegar to the pan with the cooked peppers and onions. Stir into the beer mixture until the sugar dissolves. Simmer for 15 minutes.
• Warm the buns or bread in the oven for 5 to 10 minutes, depending on the bread.
• Slice each bratwurst into 1/2-inch discs and place inside the warmed bread. Using tongs, grab and shake any excess liquid off the quick-pickled peppers and onions, then top each bratwurst with an equal amount. Top that with a nice and hefty dollop or two of Sunny's Curry Ketchup.
• Place the tomatoes, garlic, onion, cinnamon stick, ginger, star anise, sugar, curry powder, allspice, peppercorns, a pinch of salt, corn syrup and vinegar in a stock pot over medium heat. Bring to a boil, and then lower to a light simmer. Use a potato masher or wooden spoon to mash down and break up the tomatoes as it heats up.
• Cover and simmer on low for 45 minutes, stirring occasionally. Uncover and cook 45 minutes more to evaporate and thicken while stirring occasionally. Remove the cinnamon stick, anise pod and ginger. Using an immersion blender or a stand blender (slightly cool?), blend until smooth. Pour into an airtight container and refrigerate overnight or until cool. Taste and if needed, add vinegar 1/2 teaspoon at a time to balance the sweetness.

PORK TENDERLOIN TACOS WITH PINEAPPLE AND QUICK-PICKLED RED ONIONS

Steps:

• In a container with a tight-fitting lid, combine the onion with the vinegar, ice, and a generous pinch of salt. Close the container and shake to dissolve the salt. Refrigerate while you prepare the pork.
• In a small bowl, whisk the chile powder with the paprika, cumin, garlic powder, coriander, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Set the spice mixture aside.
• Using a sharp knife, butterfly the pork tenderloin: Slice almost in half lengthwise, stopping about 1/2 inch from cutting through; open like a book on a work surface. Using your palm or a meat mallet, pound the tenderloin to an even thickness. Drizzle the pork with olive oil and season with the spice mixture.
• Heat a large cast-iron skillet, grill pan or griddle over medium-high heat. Add the 2 tablespoons olive oil and then the pork. Cook, flipping once, until charred on the outside and the internal temperature reaches 140 degrees F, 6 to 8 minutes total. Transfer to a carving board and let rest for 5 minutes.
• Meanwhile, warm the tortillas over an open flame or in the microwave; wrap in a clean kitchen towel to keep warm. Carve the pork against the grain and transfer to a platter. Serve the pork in the tortillas with sour cream, cilantro leaves, diced pineapple, hot sauce, and the pickled red onions.

ENDIVE AND WATERCRESS SALAD WITH QUICK PICKLED RED ONIONS

Steps:

• In a small bowl, combine the onion, lemon juice, and a pinch of salt and pepper and set aside.
• Meanwhile, chop the endives in a cross-hatched fashion, beginning at the base and working to the point. Place the endive and watercress in a large bowl. With a slotted spoon, transfer the onion to the bowl of greens. Whisk the oil in a steady stream into the lemon juice, pour over the greens, and toss, until coated well.
• Divide the salad among 4 plates and crumble the goat cheese on top.

QUICK PICKLED ONIONS AND APPLES

Steps:

• Quarter the apples then cut away core and thinly slice. Add them to a medium bowl, douse them with a little lemon juice and add the onions and dill.
• In a small pot over medium heat add the vinegar, bay leaves, peppercorns, salt and sugar. Stir and heat until the sugar has completely dissolved. Pour evenly over the apples and let stand 20 minutes, turning occasionally. Serve or cover and refrigerate until ready to use.

QUICK PICKLED ONIONS

Steps:

• In a small saucepot, bring the white wine vinegar, sugar, salt, chili pepper and bay leaves to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool.

QUICK PICKLED ONIONS

Steps:

• Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour. DO AHEAD: Can be made 2 weeks ahead. Cover and chill. Drain onions before using.

POTATO SALAD WITH QUICK-PICKLED ONIONS AND CELERY

Steps:

• In a large saucepan, cover potatoes with 2 inches of water; season with salt. Bring to a boil; cook until easily pierced with a knife, 12 to 15 minutes. Drain and let stand until cool enough to handle, about 15 minutes.
• Meanwhile, in a large bowl, whisk together vinegar, agave, 2 teaspoons salt, 1/4 teaspoon pepper, celery seeds, and dill. Add celery and onion. Quarter potatoes and add to bowl along with oil; toss to coat. Serve, or refrigerate in an airtight container up to 1 day.

QUICKLES (QUICK PICKLED CUCUMBERS AND ONIONS)

Steps:

• Place your cucumbers and onions in a tupperware or large jar and fill with the vinegar, water, salt and pepper. Stir to combine. Keep covered in the refrigerator for up to one week.

QUICK PORK SHOULDER WITH PICKLED ONIONS

Steps:

• Blend first 4 ingredients in blender until smooth.
• Heat oil in pressure cooker on medium-high heat. Add meat in batches; cook 4 min. or until evenly browned. Return all meat to pressure cooker; top with juice mixture.
• Lock pressure cooker lid in place. Cook on medium-high heat until pressure vent locks in place and regulator begins to rock gently. Reduce heat gradually to maintain slow steady rocking motion; cook 55 min. Remove from heat. Let stand 10 min. or until pressure vent drops. Meanwhile, add onions to saucepan of boiling water; cook 5 min.
• Drain onions; place in bowl. Add dressing; toss to coat. Remove regulator from pressure cooker, then lid. Remove meat from cooker; shred meat. Return to cooker; toss with sauce. Top tortillas with meat mixture and onions; roll up.

10 MINUTE QUICK PICKLED RED ONIONS FOR GARNISHING

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.

QUICK PICKLED RED ONIONS

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.

QUICK-PICKLED TEXAS-1015 AND RED ONIONS

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.

QUICK PICKLED ONIONS

Steps:

• Place onion slices into a small saucepan and cover with water. Bring to a boil; drain and transfer to a nonreactive bowl.
• Bring vinegar, sugar, salt and cloves to a boil in the saucepan. Pour over the onion slices, and let cool.
• Chill in an airtight container for at least 2 hours, or up to a month.