Pickled Onions
Pickled Onions, New Orleans Style
Pickled Onions - Puebla
Pickled Onions
Dragons' pickled onions
Pickled Onions
Pickled Onions
Pickled Onions
Yield: 6 Servings
1 ea Gallon Pickling Onions
1 cup Pickling Salt
1 cup Sugar Or To Taste (2 cup Max)
5 cup White Vinegar
3 Tbsp White Mustard Seeds
2 Tbsp Horseradish OR
2 Tbsp Peppercorns
Hot Red Peppers
Bay Leaves
Scald the onions for 2 minutes in boiling water, dip into cold water
and peel. Sprinkle the onions with the salt, add cold water to cover,
and let stand for 12 hours or overnight.
In the morning, drain the onions, rinse them in cold fresh water and
drain again. Combine the sugar, vinegar, mustard seeds, and horseradish
or peppercorns, bring to a boil, and simmer for 15 minutes.
Pack the onions into clean jars. Add 1 small hot pepper and 1 bay leaf
to each jar, fill the jars with boiling-hot liquid and seal. Makes 5 -
6 pints.
NOTE: You can also add 6 T whole allspice or 1/4 cup mixed pickling
spices for interesting variations.
Pickled Onions, New Orleans Style
Great when chopped and mixed up with your red beans 'n rice ...
2-3 pounds tiny yellow onions (up to 1 inch diameter)
1 gallon cool water
1/4 cup salt
2 tablespoons crushed red pepper
2 teaspoons sweet basil
6 small bay leaves
1 quart distilled white vinegar
1 cup water
2 tablespoons liquid crab boil
2 drops red food coloring (optional)
Peel the onions and place in a glass or plastic container -- not metal!
Mix the water and salt, pour over the onions and let soak overnight.
The next day, take clean canning jars and sprinkle some of the red
pepper, basil and bayleaf on the bottom. Pack the onions to 1/3 level,
then repeat in layers.
When the jars are packed, mix the vinegar, water, crab boil and food
coloring (if desired) and pour over onions. Cap the jars and
refrigerate for at least one week before using. If you increase the
amount you're making, just maintain a 3:1 ratio of vinegar to water.
Source: http://www.gumbopages.com/food/pickles/pickled-onions.html
Pickled Onions - Puebla
2 pounds of smallest boiling onions
8 to 10 cloves garlic, crushed
2 Serrano chilies
1 tablespoon mixed pickling spices
2 to 3 slices of fresh ginger
1 cinnamon stick
1/2 teaspoon crushed cumin seeds
1/2 teaspoon dry chili flakes, (optional)
1/4 cup of sugar
2 tablespoons of salt
1/2 teaspoon fresh coarse ground black pepper
cider vinegar
Peel the onions and drop into boiling water for about 1 to 2 minutes,
depending on size, then put in ice water to cool. Drain well. Put
into a large glass jar or crock with the remaining ingredients. Add
enough cider vinegar to cover and stir. The onions will be ready in 2
to 3 days and well keep refrigerated indefinitely. They will keep out
of the refrigerator for at least a month in hot weather, much longer in
cool weather.
Source:
http://mexicanfood.about.com/library/recipes/blpickledonions.puebla.htm
Pickled Onions
1 1/2 lb. pearl onions, peeled
2 Tbsp. pickling salt
1 1/2 cup white vinegar
1/3 cup sugar
1 tsp. pickling spices
Drop onions in boiling water to cover. Boil 3 minutes; drain. Place in
cold water. Combine 2 cups water and pickling salt; pour over onions.
Let stand 12 hours. Drain; rinse thoroughly.
Combine vinegar, sugar and pickling spice; bring to boiling. Pack
onions in hot jars, leaving 1/2 inch head space. Cover with pickling
liquid, leaving 1/2 inch head space. Adjust lids. Process in boiling
water bath (half pints) for 10 minutes. Makes 4 half pints.
Source: http://www.cooks.com/rec/doc/0,1636,154175-228197,00.html
Dragons' Pickled Onions
malt vinegar
peppercorns
an inch or two of peeled and crushed root ginger
dried chilis
coriander seeds
mustard seeds
a few cloves (and/or any other whole spices that take your fancy)
small onions or shallots
salt
Put the vinegar and spices into a saucepan. Bring to the boil and simmer
for five minutes - no longer, otherwise the vinegar will evaporate. Take
the saucepan off the heat and leave it, covered, to cool down. (I leave
it overnight.) Peel the onions and place them in a colander, sprinkling
each layer generously with salt. Leave them overnight - stand the
colander in the sink so that the water and salt can drain away. Strain the
vinegar to remove the spices. Pack the drained onions into clean jars and
pour in enough of the spiced vinegar to cover them. You can put one or two
of the chilis in the jar with the onions if you like them VERY fiery!
Seal and label the jars of onions. Put any remaining vinegar into a sealed
bottle and keep it for making chutney or for the next batch of onions!
Store the jars of onions in a cool dark place and DO NOT EAT UNTIL
CHRISTMAS! (Or for at least four weeks.)
I haven't given any quantities for the ingredients, because it depends on
how fiery/spicy you like your pickles and how big your batch of onions is.
As a guide, for two litres of vinegar I'd use about two inches of ginger,
thirty or so peppercorns, two tablespoons of coriander seeds, six or seven
cloves, five or six small nuclear-power chilis, two tablespoons of mustard
seeds... you can also pickle onions without the spices, but you must still
boil the vinegar otherwise the pickle will go off.
You can use hot vinegar to pickle onions, but this makes the onions go
soft. I prefer them pickled cold and crisp!
Source:
http://www-2.cs.cmu.edu/~mjw/recipes/preserves/dragons-pickled-onions.html
Pickled Onions
4 quarts tiny onions, peeled
1 cup salt
2 cups sugar
1/4 cup mustard seed
21/2 tablespoons prepared horseradish
2 quarts distilled white vinegar
7 small hot red peppers
7 bay leaves
Yield: About 7 pint jars
To peel onions, cover with boiling water; let stand 2 minutes. Drain;
dip in cold water; peel. Sprinkle onions with salt; add cold water to
cover. Let stand 12 to 18 hours in refrigerator. Drain onions; rinse
and drain thoroughly. Combine sugar, mustard seed, horseradish and
vinegar; simmer 15 minutes.
Pack onions into hot pint jars, leaving 1/2-inch headspace. Add 1 hot
pepper and 1 bay leaf to each jar. Heat pickling liquid to a boil. Pour
boiling hot liquid over onions, leaving 1/2-inch headspace. Remove air
bubbles. Wipe jar rims. Adjust lids. Process 10 minutes in a boiling
water bath.
Source: http://hgic.clemson.edu/factsheets/HGIC3400.htm
Pickled Onions
Categories: Pickles, Vegetables
Yield: 6 servings
1 ea gallon pickling onions
1 cup pickling salt
1 cup sugar or to taste (2 cup max)
5 cup white vinegar
3 Tbsp white mustard seeds
2 Tbsp horseradish or
2 Tbsp peppercorns
1 hot red peppers
1 bay leaves
Scald the onions for 2 minutes in boiling water, dip into cold water and
peel. Sprinkle the onions with the salt, add cold water to cover, and let
stand for 12 hours or overnight. In the morning, drain the onions, rinse
them in cold fresh water and drain again. Combine the sugar, vinegar,
mustard seeds, and horseradish or peppercorns, bring to a boil, and simmer
for 15 minutes. Pack the onions into clean jars. Add 1 small hot pepper
and 1 bay leaf to each jar, fill the jars with boiling-hot liquid and
seal. Makes 5 - 6 pints.
Note:
You can also add 6 T whole allspice or 1/4 cup mixed
pickling spices for interesting variations.
Source: http://www.recipesource.com/fgv/pickles/pickled-onions1.html
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