Best Curried Pickled Red Onion Recipes

PICKLED RED ONIONS

Pickled Red Onions image

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

Ingredients

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

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

PICKLED CAULIFLOWER AND RED ONION

Pickled Cauliflower and Red Onion image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 1 quart

Number Of Ingredients 9

Ingredients

1/2 small head cauliflower, cut into bite-size florets
1 small red onion, sliced 1/4 inch thick
1 clove garlic, thinly sliced
3/4 cup red wine vinegar
3/4 cup distilled white vinegar
2 tablespoons sugar
Kosher salt
1 teaspoon coriander seeds
1 wide strip lemon zest

Steps:

Bring a medium pot of water to a boil. Add the cauliflower and cook until crisp-tender, about 2 minutes. Drain and rinse under cold water until cool. Pack the cauliflower, onion and garlic into a 1-quart jar.
Make the brine: Combine the red wine vinegar, distilled white vinegar, 3/4 cup water, the sugar, 1 1/2 teaspoons salt, the coriander seeds and lemon zest in a small saucepan and bring to a boil. Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.

CURRIED PICKLED RED ONION

Curried Pickled Red Onion image

This was a happy accident. I have pickled red onions on-hand at any given time, but I generally like to deviate from the standard onion-vinegar-sugar-salt format each time. I've been using rosemary lately, but I ran out of that, so I decided to throw in some parsley. Then, since I felt myself drawn once again to North Africa in my seasoning, I reached for the ras el hanout, but instead grabbed turmeric...and fenugreek...and cumin. I had just made a curried picked red onion. Besides the wonderful taste profile, what surprised me most was what it did to the color. You'd expect a pickled red onion to be a magenta color as the pigment of the outer later bleeds into the rest of the onion fiber. Well, as I learned as a small child, red + yellow = orange. Pretty!

Provided by Late Night Gourmet

Categories Onions

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup white vinegar
1 cup water
1 teaspoon sugar
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon ground fenugreek
1 teaspoon cumin
1 teaspoon peppercorn
1 teaspoon mustard seeds
1 tablespoon parsley (keep together in a single bunch)
1/2 red onion, thinly sliced

Steps:

Bring water and vinegar to a boil in a small pot. Dissolve sugar and salt into liquid, then stir in remaining ingredients except for onion.
Remove from heat, add sliced onion, and cover. Steep for at least 20 minutes.
Remove onions from liquid with tongs - retaining liquid - and place in a glass jar. Pour liquid from pot, making sure that parsley and at least some of the peppercorns and mustard seed get tin the jar.
Allow to cool on counter top, then refrigerate.

Nutrition Facts : Calories 16.9, Fat 0.2, Sodium 294.6, Carbohydrate 2.3, Fiber 0.5, Sugar 1, Protein 0.4