Best Michaels Slightly Salty Pickled Onions Recipes

Michael's Slightly Salty Pickled Onions image

Provided by Jenny Sanders

Categories Onions

Time P5DT3h

Yield 4 500ml jars, 64 serving(s)

Number Of Ingredients 10

Steps:

Peel the onions.
Place them in a large crock.
Bring 1 cup of salt and 2 quarts of water to a boil, and pour over the onions.
Let stand for 2 days in a cool spot, then drain them.
Make more brine, and pour it while hot over the onions.
Let stand for 2 more days, then drain them.
Put your jars in a canner, and cover with water.
Bring to a boil and boil 10 minutes.
Make more brine and this time add the onions, and boil them for 3 minutes.
Fill the hot sterilized jars with the drained onions.
Mix the vinegar, water and sugar.
Heat to boiling and pour over the onions.
Seal at once, according to manufacturer's instructions (generally, boil lids for 5 minutes) and process in boiling water for 10-15 minutes.
Jars should be kept in a cool, dry, dark place until opened. Leave them at least a couple weeks. Once opened, store each jar in the fridge.

Perfect Pickled Onions image

Provided by NicoleMcmom

Time 8h30m

Yield 24

Number Of Ingredients 10

3 medium red onions
2 cloves garlic, or to taste
1 medium jalapeno pepper, sliced, or to taste
2 bay leaves
½ teaspoon crushed red pepper flakes, or to taste
3 cups apple cider vinegar
1 ½ cups water
⅓ cup white sugar
4 teaspoons kosher salt
1 teaspoon whole black peppercorns

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

Pickled Red Onions image

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 5

1 medium red onion, halved and thinly sliced (about 2 cups)
1/4 cup apple cider vinegar
2 tablespoons packed light brown sugar
1/2 teaspoon coriander seeds, lightly crushed
Kosher salt and freshly ground black pepper

Steps:

Put the onions in a medium bowl. Combine the vinegar, sugar, coriander, 2 teaspoons salt and a few grinds of pepper in a small saucepan and bring to a simmer over medium heat. Cook until the sugar dissolves, about 1 minute. Pour the mixture over the onions, cover and set aside until cooled to room temperature.