Best Pickled Red Onions With Cilantro Recipes

PICKLED RED ONIONS

Steps:

• Cut the onion into thin slices.
• Heat the apple cider vinegar, brown sugar, and salt in a medium saucepan over medium heat. Cook until all ingredients have dissolved. Remove from heat and cool.
• Add the sliced onions to a wide mouth mason jar. Pour the pickling juice over the onions until they are fully submerged in the liquid.
• Tightly screw a lid on the jar. Refrigerate for at least 2 hours before serving.
• Onions can be stored in a sealed jar in the refrigerator for up to 1 week.

PICKLED RED ONIONS

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.

PERUVIAN PICKLED ONIONS (SALSA CRIOLLA)

Steps:

• Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.
• Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeno pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.

PULLED PORK TACOS WITH PICKLED RED ONIONS AND CILANTRO PESTO

Steps:

• Puncture a few slits in the fat of the pork.
• Mix together the first 8 ingredients.
• Rub all over the pork.
• Cover and refrigerate for at least two hours, but best overnight.
• Heat a large skillet to medium-high. Add olive oil. Brown pork on all sides.
• Place in Crock Pot. Add 1 beer and 2 cups chicken stock. Cook on high for 6 hours or until falling apart.
• Thinly slice 1/2 of a large red onion.
• Place in a large mason jar with apple cider vinegar, 1 tsp salt, and 1 tsp black pepper. Let sit for at least three hours or overnight.
• In a food processor pulse together the pumpkin seeds, cilantro, and garlic. Add salt, pepper, olive oil, water, sour cream, and lime juice.
• If the mixture is too thick, add a little more water, it should be the consistency of pesto.
• Heat oven to 350 degrees. Once the pork is done cooking begin shredding the meat with two forks.
• Place in a bowl and add a few cups of the pork juices to the meat so that it is very moist. Wrap tortillas in tin foil and heat in a 350 degree oven for 10 minutes.
• To assemble the taco, place a generous amount of pork in the tortilla. Add a few dollops of cilantro pesto and top with pickled red onions.

PICKLED RED ONIONS WITH CILANTRO

Steps:

• Bring vinegar, sugar, cumin, and salt to a boil in a 2-quart nonreactive heavy saucepan, then reduce heat and simmer, stirring occasionally, 5 minutes. Add onions and simmer, stirring occasionally, 2 minutes, then transfer to a bowl and cool. Stir in cilantro.

GRILLED LAMB KEBOB SANDWICH WITH PICKLED RED ONIONS AND CILANTRO MINT SAUCE

Steps:

• Pickled Red Onions: Place all ingredients in a small bowl and season with salt and pepper to taste. Let sit at room temperature for 1 hour.;
• Cilantro-Mint Yogurt Sauce: Place ginger, garlic and chile in a food processor and process until smooth. Add the onions, cilantro, mint, lime juice and cumin and process until coarsely chopped. Add the yogurt and process until smooth. Season with salt and pepper.
• Lamb Kebobs: Preheat grill. Heat olive oil in a medium skillet on the grill or sideburner. Add the onions and garlic and cook until soft. Add the spices and continue to cook for 2 minutes, let cool for 5 minutes. Place yogurt in a medium bowl and add the onion/spice mixture. Add the lamb cubes, cover and let marinate in the refrigerator for at least 8 hours.
• Remove the lamb from the marinade, and season with salt and pepper to taste. Thread 4 to 5 lamb cubes on each skewer and grill for 2 to 3 minutes on each side for medium doneness.
• Place 4 to 5 pieces of lamb in each pita, add some of the red onions and drizzle with the yogurt sauce.