Best Quick Pickled Red Onions Recipes

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QUICK-PICKLED RED ONIONS



Quick-Pickled Red Onions image

Fast and easy pickled red onions instantly upgrade just about any dish. We love them on Martha's favorite Hake Burgers, but try adding them to eggs, tacos, grilled meats, and salads.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 2 cups

Number Of Ingredients 4

2 small red onions, thinly sliced
1 cup white-wine vinegar
2 tablespoons sugar
1 tablespoon coarse salt

Steps:

  • Place onions in a medium heatproof bowl. Bring vinegar, sugar, and salt to a boil in a saucepan; pour over onions. Let cool completely. Refrigerate, covered, at least 2 hours and up to 1 month.

SAUSAGE AND CHEESE-STUFFED POBLANO PEPPERS WITH QUICK-PICKLED RED ONIONS AND RADISHES



Sausage and Cheese-Stuffed Poblano Peppers with Quick-Pickled Red Onions and Radishes image

Get ready for a new take on stuffed peppers! Stuffed with spiced ground pork, topped with melty cheese and garnished with quick pickles and cilantro, these poblano peppers are as beautiful to look at as they are delicious! You can swap out the pork for any protein you'd like and use the extra pickles for sandwiches or salads.

Provided by Elena Besser

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/3 cup plus 1 tablespoon white vinegar
1/2 teaspoon granulated sugar
Kosher salt
1 small red onion, thinly sliced lengthwise
2 small radishes, thinly sliced
1 tablespoon olive oil
4 large poblano peppers, stemmed, halved lengthwise and seeded
1 pound ground pork
2 cloves garlic, grated
1 tablespoon smoked paprika
2 teaspoons chili powder
2 teaspoons ground cumin
6 ounces shredded jack cheese
Cilantro leaves and tender stems, for garnish

Steps:

  • Position a rack on the top of the oven and preheat to broil.
  • Combine the vinegar, sugar, 1 teaspoon salt and 1/3 cup warm water in a mason jar. Cover and shake to combine until the sugar and salt dissolve. Add the onions and radishes and set aside.
  • Drizzle the oil over the peppers, season with 1 teaspoon salt and arrange on a baking sheet cut-side up. Broil on the upper rack of the oven until blistered and softened, 4 to 6 minutes.
  • Mix together the pork, garlic, paprika, chili powder, cumin and 2 teaspoons salt in a large bowl. Transfer to a large skillet over medium-high heat and cook, breaking up the pork into small pieces with a wooden spoon, until browned and cooked through, 5 to 6 minutes. Remove from the heat, drain the excess fat and set aside to cool.
  • Stir half of the cheese into the pork. Distribute the mixture evenly in the cavities of the peppers. Top with remaining cheese and broil until melted and bubbly, 2 to 3 minutes.
  • Top with the pickled onions and radishes. Garnish with cilantro and enjoy!

QUICK PICKLED VIDALIA AND RED ONIONS



Quick Pickled Vidalia and Red Onions image

This quick method of making pickles does not involve sterilizing or sealing the jar. The colors of these two-toned pickles are most impressive when they're first made, but they taste as good after the color fades.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes

Yield Makes one 1/2-gallon jar

Number Of Ingredients 7

3/4 cup water
3 cups vinegar
6 tablespoons salt
6 tablespoons sugar
2 Vidalia onions, peeled and sliced into 1/4-inch rings
2 red onions, peeled and sliced into 1/4-inch rings
1 garlic shoot (optional)

Steps:

  • Wash one glass 1/2-gallon jar with lid in hot, soapy water, and rinse well.
  • Combine 3/4 cup water, vinegar, salt, and sugar in a saucepan, and bring to a boil. Cook until sugar and salt have dissolved; remove from heat, and set aside.
  • Fill jar halfway with either Vidalia- or red-onion slices. Add garlic shoot; cover with remaining onion slices, packing them with the back of a clean spoon. Leave 3/4 inch of space beneath the rim. Pour hot liquid over onions, covering them by 1/4 inch and leaving 1/2 inch of space beneath the rim. Place lid on jar, and let stand until cool. Store in the refrigerator; serve within a week.

QUICK-PICKLED VIDALIA AND RED ONIONS



Quick-Pickled Vidalia and Red Onions image

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Yield Makes one 1/2-gallon jar

Number Of Ingredients 10

2 tablespoons coriander seeds
1 tablespoon mustard seeds
3/4 cup water
3 cups white balsamic vinegar
6 tablespoons coarse salt
6 tablespoons sugar
2 Vidalia onions, peeled and thinly sliced lengthwise
2 red onions, peeled and thinly sliced
3 fresh bay leaves
3 sprigs fresh thyme

Steps:

  • Wash one glass 1/2-gallon jar with a lid in hot, soapy water, and rinse well. Toast coriander in a small skillet over medium heat until fragrant, about 2 minutes. Add mustard seeds and toast for 30 seconds to 1 minute. Set aside.
  • Combine water, vinegar, salt, and sugar in a small saucepan, and bring to a boil. Cook until sugar and salt have dissolved. Add reserved coriander and mustard seeds; remove from heat, and set aside.
  • Fill jar halfway with either Vidalia or red onion slices. Add bay leaves and thyme; cover with remaining onion slices, packing them with the back of a clean spoon. Leave 3/4 inch of space beneath the rim. Pour hot liquid over onions covering them by 1/4-inch and leaving 1/2-inch of pace beneath the rim. Place lid on the jar, and let stand until cool. Store in the refrigerator, serve within a week.

PORK TENDERLOIN TACOS WITH PINEAPPLE AND QUICK-PICKLED RED ONIONS



Pork Tenderloin Tacos with Pineapple and Quick-Pickled Red Onions image

Provided by Justin Chapple

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

1 small red onion, thinly sliced
3/4 cup distilled white vinegar
4 ice cubes
Kosher salt
1 tablespoon ancho chile or chili powder
1 tablespoon smoked or sweet paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon ground coriander
Freshly ground black pepper
One 1 1/4-pound pork tenderloin
2 tablespoons extra-virgin olive oil, plus more for drizzling
12 to 16 corn tortillas
Sour cream, cilantro leaves, diced pineapple, and hot sauce, for serving

Steps:

  • In a container with a tight-fitting lid, combine the onion with the vinegar, ice, and a generous pinch of salt. Close the container and shake to dissolve the salt. Refrigerate while you prepare the pork.
  • In a small bowl, whisk the chile powder with the paprika, cumin, garlic powder, coriander, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Set the spice mixture aside.
  • Using a sharp knife, butterfly the pork tenderloin: Slice almost in half lengthwise, stopping about 1/2 inch from cutting through; open like a book on a work surface. Using your palm or a meat mallet, pound the tenderloin to an even thickness. Drizzle the pork with olive oil and season with the spice mixture.
  • Heat a large cast-iron skillet, grill pan or griddle over medium-high heat. Add the 2 tablespoons olive oil and then the pork. Cook, flipping once, until charred on the outside and the internal temperature reaches 140 degrees F, 6 to 8 minutes total. Transfer to a carving board and let rest for 5 minutes.
  • Meanwhile, warm the tortillas over an open flame or in the microwave; wrap in a clean kitchen towel to keep warm. Carve the pork against the grain and transfer to a platter. Serve the pork in the tortillas with sour cream, cilantro leaves, diced pineapple, hot sauce, and the pickled red onions.

ENDIVE AND WATERCRESS SALAD WITH QUICK PICKLED RED ONIONS



Endive and Watercress Salad with Quick Pickled Red Onions image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1 medium-size red onion, very thinly sliced (about 1 cup)
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
2 large endives (about 2 cups)
2 small bunches of baby watercress, tough stems removed (about 4 cups)
1 tablespoon extra-virgin olive oil
2 ounces fresh goat cheese, crumbled

Steps:

  • In a small bowl, combine the onion, lemon juice, and a pinch of salt and pepper and set aside.
  • Meanwhile, chop the endives in a cross-hatched fashion, beginning at the base and working to the point. Place the endive and watercress in a large bowl. With a slotted spoon, transfer the onion to the bowl of greens. Whisk the oil in a steady stream into the lemon juice, pour over the greens, and toss, until coated well.
  • Divide the salad among 4 plates and crumble the goat cheese on top.

10 MINUTE QUICK PICKLED RED ONIONS FOR GARNISHING



10 Minute Quick Pickled Red Onions for Garnishing image

A quick way to make 'pickled' red onions.I make these to go on gorditas,sandwiches,enchiladas,with grilled meat-the possibilities are endless.Just make these before you start your meal and by the time you are done cooking they're ready.even though it only takes about 10 minutes for it to develop a good flavor,the longer it sits the better it is.You may want to make a double batch-one for tonight and one to store in the fridge for later.The chile is optional ;sometimes I like to make a spicy pickle,but usually I want a simpler cleaner pickle to contrast with rich and spicy food.Sometimes I like to add a tiny pinch of cloves in place of the allspice.

Provided by strangelittlebeast

Categories     Onions

Time 20m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 6

1 large red onion, peeled
1/2 small red chili pepper (such as a ripe serrano,jalapeno,or you may use a habanero if you really like things spicy) (optional)
1/4 teaspoon sea salt
1/2 teaspoon sugar
1/4 teaspoon ground allspice
1/2 cup apple cider vinegar or 1/2 cup mild white vinegar

Steps:

  • Cut the onion in half,lengthwise and slice into very thin slices.Stem and slice the chile(if using)into paper thin slices,removing the seeds if desired.
  • Mix the remaining ingredients until the sugar dissolves,Mix with onions and chiles.
  • Set aside for at least 10 minutes to marinate.Serve.

Nutrition Facts : Calories 23.6, Fat 0.1, Sodium 148.4, Carbohydrate 4.4, Fiber 0.7, Sugar 2.2, Protein 0.4

QUICK PICKLED RED ONIONS



Quick Pickled Red Onions image

Make and share this Quick Pickled Red Onions recipe from Food.com.

Provided by dicentra

Categories     Onions

Time 40m

Yield 1 quart

Number Of Ingredients 7

2 cups apple cider vinegar
1/3 cup granulated sugar
1/2 cup water
1 teaspoon dried oregano or 1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon ground cumin
2 medium red onions, about 1 1/4 pound

Steps:

  • Combine the first six ingredients in a medium saucepan, and place over medium heat. Bring to a boil.
  • Meanwhile, peel the onions, cut in half, and slice as thinly as possible into half moons.
  • When the brine comes to a boil, add the onion slices and stir. Remove the pan from the heat, cover, and let stand for about 25 minutes.
  • Transfer the onions and brine to a large bowl, and set aside to cool at room temperature.
  • When the onions are fully cooled, pour them and their brine into jars with tight-fitting lids, and store in the refrigerator. These quick pickles are ready to be eaten as soon as they are fully cold.
  • They will keep, chilled, for up to 2 weeks.

Nutrition Facts : Calories 457.5, Fat 0.5, SaturatedFat 0.1, Sodium 2360.3, Carbohydrate 94.4, Fiber 3.6, Sugar 77.9, Protein 2.3

QUICK-PICKLED TEXAS-1015 AND RED ONIONS



Quick-Pickled Texas-1015 and Red Onions image

Although this recipe originally referred to Vidalia onions, no self respecting Texan, pseudo-Texan, Texas resident, or anyone else who has ever tasted a Texas-1015 onion (named for their October 15 planting date) would consider using anything else. Any sweet onion will do in a pinch, however, even Vidalias. Prep time does not include overnight setting time.

Provided by Toby Jermain

Categories     Onions

Time 30m

Yield 2 quarts

Number Of Ingredients 7

3/4 cup water
3 cups cider vinegar or 3 cups white vinegar
6 tablespoons kosher salt (preferred) or 6 tablespoons uniodized salt
6 tablespoons sugar
2 texas- 1015 sweet onions, peeled,sliced 1/4 inch thick,and separated into rings
2 sweet red onions, fixed the same way
1 garlic scapes (entire thing) or 1 clove of mild garlic, peeled and quartered lengthwise

Steps:

  • Wash a half-gallon jar and its lid in hot soapy water; rinse well with very hot water, and let drain.
  • Combine water, vinegar, salt, and sugar in a stainless steel saucepan.
  • Bring to a boil for about 5 minutes, stirring occasionally to ensure that salt and sugar dissolve.
  • Let cool just slightly while performing the next step.
  • Fill the jar half full with both types of onions.
  • Add green garlic shoot, and fill with remaining onions; OR do it by quarters, with the ripe garlic clove.
  • Pack the onions down until there is about 1/2" to 3/4" of head space below the rim of the jar.
  • Slowly pour the hot syrup over the onions, shaking the jar slightly while pouring to release air bubbles.
  • ,until onions are covered by about 1/4".
  • Wipe rim of jar, cover with lid, and let stand until cooled to room temperature.
  • Transfer jar to refrigerator.
  • Allow to set at least overnight before eating.
  • Serve within a couple of weeks.

Nutrition Facts : Calories 373.7, Fat 0.3, Sodium 20978.8, Carbohydrate 77.2, Fiber 4.5, Sugar 60.5, Protein 3.7

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