Pickled Onions Indian Home Style Recipes
PICKLED RED ONIONS
These pickled red onions are easy to make and a great topping for tacos, salads, etc. Keep refrigerated.
Provided by itsvince
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Bring water to a boil in a saucepan.
- Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar. Repeat twice more to cook onions slightly.
- Measure vinegar into a bowl. Stir in salt and sugar until dissolved. Add peppercorns. Pour vinegar solution over onions. Seal and shake well.
- Refrigerate at least 1 hour before serving so that the flavor develops.
Nutrition Facts : Calories 14.8 calories, Carbohydrate 3.5 g, Fiber 0.6 g, Protein 0.4 g, Sodium 226.4 mg, Sugar 1.7 g
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 - INDIAN HOME STYLE
This is one of the simplest side salads to accompany an Indian meal. It is made fresh almost everyday in every Indian home. It can be used as a garnish on many Indian curries, specially spicy chat foods. All amounts are approximate.
Provided by Sandi From CA
Categories Onions
Time 3m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel and shred onion into thin slivers.
- Place all ingredients in a bowl and mix well.
- Serve on the same day.
Nutrition Facts : Calories 14.7, Fat 0.1, Sodium 584.5, Carbohydrate 3, Fiber 0.4, Sugar 1.2, Protein 0.3
TRADITIONAL ENGLISH PICKLED ONIONS
Serve with cold ham, bread and cheese. These pickled onions are made with dark malt vinegar and stored for at least 6 weeks before eating.
Provided by AUSSIEMUM1
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT35m
Yield 32
Number Of Ingredients 7
Steps:
- Place the peeled onions in a glass or ceramic bowl and cover with cold water. Drain the water into a saucepan and stir in the salt. Bring just to a boil so that the salt dissolves, then cool slightly and pour over the onions. Cover the bowl with a heavy plate so all of the onions stay submerged. Leave onions to stand for 24 hours.
- Measure the vinegar into a saucepan. Tie the pickling spice into a cloth and add to the vinegar along with the bay leaves. Bring to a boil, then simmer over low heat for 5 minutes.
- Rinse the onions and pat them dry. Add to the saucepan with the vinegar. Simmer for 2 to 3 minutes. Pack the onions into sterile jars and ladle the brine over them until they are covered. Add a dried chile pepper to each jar if you like. Seal with sterile lids and rings and store in a cool dark place for at least 6 weeks before opening.
Nutrition Facts : Calories 27.9 calories, Carbohydrate 6.9 g, Protein 0.4 g, Sodium 12.8 mg, Sugar 1.8 g
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