TRE'S PICKLED ONION RINGS
"Good with hamburger, cheese sandwich, egg salad sandwich and as a pickle with regular meals."
Provided by Chief Teer
Categories Onions
Time 1h
Yield 2 cups, 20 serving(s)
Number Of Ingredients 7
Steps:
- Cut onion into thin slices. Separate into rings and put into a two cup sterilized jar.
- Pour boiling water over to cover onions. Allow to cool, then drain.
- Mix together vinegar, water, sugar, salt and hot pepper sauce and bring to a boil. Pour over onion rings.
- Cover tightly and refrigerate for at least 2 days before using.
- Store in refrigerator up to 2 months.
Nutrition Facts : Calories 8.9, Sodium 30.6, Carbohydrate 2, Fiber 0.1, Sugar 1.8
PICKLED ONION RINGS
Forget soggy onions rings! Lightly pickling the onion before frying gives Tom Kerridge's beer-battered onion rings the edge
Provided by Tom Kerridge
Categories Side dish, Snack, Starter
Time 25m
Number Of Ingredients 12
Steps:
- Slice the onions into 1cm-thick rings and set aside. Tip the vinegar, sugar, 50ml water and 1 tsp salt into a pan, bring to the boil, then remove from the heat. Add the onions to the pan, cover with cling film and leave to cool. You can do this up to a day ahead.
- Fill a large saucepan half full with oil and heat until the temperature reaches 180C on a frying thermometer. Mix the flour, cayenne pepper, coriander and 1 tsp salt in a bowl, and set aside.
- To make the batter, combine the flours and bicarb in a bowl, then slowly whisk in the beer. Drain the onion rings and coat them in the spiced flour. One at a time, dip them in the batter and fry in the hot oil for 2-3 mins until golden and crisp. Drain on kitchen paper and season with smoked paprika and flaky sea salt.
Nutrition Facts : Calories 316 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 1.3 milligram of sodium
FRIED PICKLES AND ONION RINGS
Steps:
- In a large, heavy saucepot fitted with a deep-frying thermometer, heat the oil to 350 degrees F. Line one baking sheet with paper towels; line a second baking sheet with parchment; and set a rack over a third baking sheet.
- Cut the ends off the onions and peel the skin. Slice the onions crosswise into three rounds, then separate into rings.
- Place the dill pickle chips on the paper-towel-lined baking sheet, cover with more paper towels and dry well.
- Whisk the eggs in a medium bowl. Add the buttermilk and whisk to combine. In another medium bowl, whisk together the flour, 1 tablespoon salt and 1/2 teaspoon pepper. Place the breadcrumbs in a shallow dish.
- Toss the onions rings in the seasoned flour; coat well. Then dip the onion rings in the buttermilk mixture. Dredge the onion rings a second time in the flour and again in the buttermilk (for a double dredge). Toss the onion rings in the breadcrumbs and place on the parchment-lined baking sheet.
- Use the same double-dredge process--flour, buttermilk, flour, buttermilk, panko--for the pickle chips.
- In batches, fry the onion rings until golden brown, 1 to 1 1/2 minutes. Remove to the rack to rest. Sprinkle immediately with salt.
- Fry the pickle chips until golden brown, 1 to 2 minutes. Remove to the rack and sprinkle with salt. Serve immediately.
PICKLED RED ONIONS
Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 10m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
PERFECT PICKLED ONIONS
Fresh, cold, and crisp pickled onions. So easy to make, you should always have these on hand to jazz up sandwiches, salads, charcuterie boards, tacos, and more. The leftover pickling liquid can be used to make dressings or marinades. They add a bright, tangy bite when served alongside rich foods.
Provided by NicoleMcmom
Time 8h30m
Yield 24
Number Of Ingredients 10
Steps:
- Cut onions into very thin slices; place in two 1-quart glass jars or one large bowl, packing them tightly together. Add garlic cloves, jalapeno slices, bay leaves, and pepper flakes.
- Combine vinegar, water, sugar, salt, and peppercorns in a medium saucepan over medium-high heat. Bring to a simmer. Cook, stirring often until sugar and salt dissolve. Remove from the heat and let stand for 10 minutes.
- Pour warm liquid over the onions and press down if necessary to submerge. Cover and refrigerate, 8 hours to overnight. Serve immediately or store in the refrigerator for up to 1 month.
Nutrition Facts : Calories 23.5 calories, Carbohydrate 4.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 322.6 mg, Sugar 3.5 g
EASY PICKLED ONION RINGS
Feast on these lager-battered pickled onion rings as a snack, or serve as part of an American-themed spread, with BBQ chicken pieces and mac 'n' cheese
Provided by Tom Kerridge
Categories Side dish, Snack
Time 25m
Number Of Ingredients 12
Steps:
- Tip the vinegar, sugar, 50ml water and 1 tsp salt into a pan, bring to the boil, then remove from the heat. Add the onions to the pan, cover and leave to cool and pickle. Will keep for 24 hrs.
- Pour the oil into a large pan until it's no more than a third full and heat to 180C. Mix the flour, cayenne pepper, ground coriander and 1 tsp salt together in a bowl and set aside.
- To make the batter, combine the flours and bicarbonate of soda in a bowl, then slowly whisk in the lager. Drain the pickled onion rings and coat in the spiced flour mixture. Carefully dip them, one at a time, into the batter, then fry in the hot oil for 2-3 mins until golden and crisp. Drain on kitchen paper and season with the paprika and some sea salt.
Nutrition Facts : Calories 316 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 1.3 milligram of sodium
DILLY ONION RINGS
Be sure to let these marinate for at least the 5 hours. I really enjoy these served with fried catfish or smoked/barbecue pork! My mom likes to throw them on top of her turnip greens (cooked forever). This is just one of those recipes that have been around forever. Marinating time is not included in prep or cook time.
Provided by breezermom
Categories Onions
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine the first 5 ingredients in a small bowl; stir well.
- Add the sliced onion and toss gently to combine. Cover and chill at least 5 hours.
- Serve with cooked meats or on sandwiches.
Nutrition Facts : Calories 163.5, Fat 0.1, Sodium 2331.9, Carbohydrate 39, Fiber 0.9, Sugar 35.8, Protein 0.6
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