Pickled Onion Slices Recipes

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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



Pickled Red Onions image

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

3/4 cup water
2/3 cup white wine or cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
1 medium red onion, thinly sliced
Optional: fresh rosemary, thyme or dill sprigs, whole black peppercorns, small dried chili or garlic clove

PICKLED ONION SLICES

Use these to top our Blue Cheese, Potato, and Green-Apple Danish Sandwiches, as well as our Salami Danish Sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes about 2 cups

Number Of Ingredients 6



Pickled Onion Slices image

Steps:

  • Stir vinegar, 1/4 cup water, the sugar, bay leaf, peppercorns, and salt in a saucepan. Bring to a boil. Add onion; return to a boil. Cook, stirring, 30 seconds. Remove from heat; let cool completely.

1/2 cup white-wine vinegar
1/4 cup sugar
1 bay leaf
1/4 teaspoon whole black peppercorns
1/2 teaspoon coarse salt
1 large white or red onion (about 12 ounces), very thinly sliced (about 2 cups)

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