PICKLED MAUI ONIONS
Make and share this Pickled Maui Onions recipe from Food.com.
Provided by MrMeanor
Categories Low Protein
Time 20m
Yield 1 Quart, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix Water, Vinegar, Sugar and Salt in a sauce pan.
- Bring to a boil until the dry goods dissolve.
- While the solution is coming to a boil, cut onion in half.
- Cut each half in half.
- Cut each quarter into 2 or 3 pieces.
- Seed and cut Jalapeño into strips.
- Alternately layer Onions and Jalapeños in a 1 QT pickling jar.
- Add solution and seal tightly.
- Let stand for 24 hours.
- Refrigerate for 2-3 days.
Nutrition Facts : Calories 25.6, Sodium 293, Carbohydrate 5, Fiber 0.4, Sugar 4, Protein 0.2
GRILLED MAHI-MAHI SANDWICHES
Provided by Kardea Brown
Categories main-dish
Time 1h25m
Yield 4 sandwiches
Number Of Ingredients 17
Steps:
- For the pickled red onions: Thinly slice the red onion, then pack into a 16-ounce mason jar. Add the pickling spice. Heat the vinegar, salt, sugar and 1 cup water in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Cool about 5 minutes, then pour over the onions. Set aside to cool to room temperature for at least 1 hour, then refrigerate until ready to use.
- For the garlic aioli: Combine the mayonnaise, lemon juice, garlic salt, salt and pepper in a small bowl. Cover and refrigerate until ready to use.
- For the sandwiches: Preheat the grill to medium-high heat.
- Mix together the garlic powder, paprika and a pinch of salt and pepper in small bowl. Coat the fish evenly with the oil and sprinkle the seasoning mixture on both sides.
- Spray the grill grates with cooking spray, then grill the fish until just cooked through, 3 minutes on each side. Just before the fish is finished, add the rolls to the grill and toast for 1 minute. (See Cook's Note.)
- Assemble the sandwiches with the grilled ciabatta, fish, garlic aioli, pickled onions and arugula.
PICKLED ONION
"I've been experimenting with pickle making for years, and I'm still trying to create the ultimate pickle," writes Margaret Berardi of Bridgeport, Connecticut. Keep this relish-like topping on hand all summer in the fridge.
Provided by Taste of Home
Time 25m
Yield 1 cup.
Number Of Ingredients 9
Steps:
- In a small bowl, toss onion with 1 teaspoon salt; let stand for 1 hour. Drain and rinse in cold water; set aside. , In a small saucepan, combine the vinegar, water, sugar, garlic, mustard seed, mustard, celery seed and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until sugar is dissolved. Stir in onion; simmer 3 minutes longer or until onion is heated through, stirring often. , Transfer to a serving dish. Cool to room temperature. Cover and refrigerate for at least 3 hours before serving. Serve with a slotted spoon.
Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 123mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
PICKLED ONIONS
A tangy and easy little condiment to spice up any dish.
Provided by Bobi
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Bring the onion, red wine vinegar, white vinegar, salt, and sugar to a boil in a saucepan over medium-high heat. Remove from heat and allow mixture to steep until the onion is tender, about 20 minutes. Cool completely before serving.
Nutrition Facts : Calories 18.6 calories, Carbohydrate 4.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1744.8 mg, Sugar 2.2 g
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
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