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John Setzler

Pickled Onions

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**** SEE UPDATE BELOW FOR UPDATED RECIPE ****

 

Pickled onions make a great addition to a LOT of dishes.  I personally like adding them to a pulled pork BBQ sandwich or even a good cheeseburger.  Try this easy recipe for a nice tangy picked onion!

 

  • 1 medium red onion, sliced 1/4″ thick
  • 1 1/2 cup white vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • 1 clove garlic, sliced
  • 10 black peppercorns
  • 10 allspice berries
  • 1/4 tsp dried thyme
  • 1/4 tsp red pepper flakes
  •  

Break apart your onion slices into rings or strands, whichever you prefer.  In a 1 pint mason jar, add the vinegar and seasonings and shake to dissolve salt and sugar.  Stuff in the onion rings or strips and cap the jar and let sit on the counter for an hour before putting in the refrigerator.  These will keep for 3-4 weeks in the fridge.

 

Enjoy!

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I tweaked this recipe into something I like slightly better....

 

  • 1 large red onion, sliced 1/4″ thick
  • 3 cup white vinegar
  • 2 tsp sugar
  • 2 tsp salt
  • 2 cloves garlic, sliced
  • 20 black peppercorns
  • 1/2 tsp dried thyme
  • 1/2 tsp pickling spice

I put the vinegar, salt, and sugar in a mixing bowl and stirred to dissolve the salt and sugar.  I put the rest of the ingredients in a quart mason jar and added about a half cup of the liquid to the jar... I sliced my onions on the mandolin and then cut the rings into half ring strips... stuffed them all in the jar and poured in the rest of the liquid to fill the jar.  I let that sit out on the counter for a couple hours at room temp and then tossed these  in the fridge.  These are great on sandwiches and I am serving them on pulled pork sandwiches at work tomorrow night....

 

 

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And the Allspice berries?

On 7/15/2017 at 6:51 AM, John Setzler said:

 

I never could get the spice level where I thought it was just perfect so I took out the red pepper flakes.  It's a tad sweeter with this blend.

 And the Allspice berries? What flavor do they contribute?

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On 7/14/2017 at 9:01 PM, John Setzler said:

I put the vinegar, salt, and sugar in a mixing bowl and stirred to dissolve the salt and sugar.  I put the rest of the ingredients in a quart mason jar and added about a half cup of the liquid to the jar... I sliced my onions on the mandolin and then cut the rings into half ring strips... stuffed them all in the jar and poured in the rest of the liquid to fill the jar.  I let that sit out on the counter for a couple hours at room temp and then tossed these  in the fridge.  These are great on sandwiches and I am serving them on pulled pork sandwiches at work tomorrow night....

 

 

 

I am wondering if Rice Wine Vinegar would enhance this a bit?   My wife has a bad habit of well,  let"s call it shopping. While she can always remember that there is a large jug of Vinegar sitting on the shelf downstairs, she can never remember that she bought a bottle of Red Wine Vinegar, Rice Vinegar, Cider Vinegar or Sherry Vinegar for a recipe three weeks ago,  Hence we always seem to have a couple of each laying around.  I"d love to use one up and the Rice Wine seems like it would fit this profile nicely.  Perhaps less sugar would be needed... comments anyone?

 

Maybe I'll play with this later in the week.

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10 hours ago, &roid said:

@John Setzler have you tried doing these in your chamber vacuum sealer? You can short cut the first few days of them sitting in the vinegar by just pulling a good vacuum on them and releasing two or three times. 

 

No real need.. these things are basically ready to go an hour or two after you mix it all up...

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4 hours ago, JeffieBoy said:

 

I am wondering if Rice Wine Vinegar would enhance this a bit?   My wife has a bad habit of well,  let"s call it shopping. While she can always remember that there is a large jug of Vinegar sitting on the shelf downstairs, she can never remember that she bought a bottle of Red Wine Vinegar, Rice Vinegar, Cider Vinegar or Sherry Vinegar for a recipe three weeks ago,  Hence we always seem to have a couple of each laying around.  I"d love to use one up and the Rice Wine seems like it would fit this profile nicely.  Perhaps less sugar would be needed... comments anyone?

 

Maybe I'll play with this later in the week.

 

Never tried it

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