Best 5 Michaels Slightly Salty Pickled Onions Recipes
If you're looking for a simple yet delicious way to add some tang and crunch to your favorite dishes, look no further than Michael's Slightly Salty Pickled Onions. This classic recipe, passed down through generations, yields tender, flavorful onions that are perfect for everything from sandwiches and salads to tacos and burgers. And the best part? They're incredibly easy to make!
But that's not all! This article also features a collection of other pickled onion recipes that are sure to tantalize your taste buds. From the sweet and tangy Honey Mustard Pickled Onions to the spicy and fiery Hot and Spicy Pickled Onions, there's a recipe here for everyone. So, whether you're a fan of classic flavors or prefer something with a little more kick, you're sure to find a pickled onion recipe that you'll love.
MICHAEL'S SLIGHTLY SALTY PICKLED ONIONS
This recipe came from my friend Michael. He got the recipe from his grandmother, and made a few changes to it. (Like figuring out her very cryptic instructions.) These are a different pickled onion than the usual, having no extra spices and having a distinct salty quality. Of course, they don't have nearly as much salt in them as called for by the recipe, but they are definitely not a low-salt pickle. The quantity of brine to onions will depend on the size of your onions; and you will need to make several batches of the brine. (I've listed each batch.) He did not use pearl onions, just regular cooking onions, but small ones.
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.
TRADITIONAL ENGLISH PICKLED ONIONS
Serve with cold ham, bread and cheese. These pickled onions are made with dark malt vinegar and stored for at least 6 weeks before eating.
Provided by AUSSIEMUM1
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT35m
Yield 32
Number Of Ingredients 7
Steps:
- Place the peeled onions in a glass or ceramic bowl and cover with cold water. Drain the water into a saucepan and stir in the salt. Bring just to a boil so that the salt dissolves, then cool slightly and pour over the onions. Cover the bowl with a heavy plate so all of the onions stay submerged. Leave onions to stand for 24 hours.
- Measure the vinegar into a saucepan. Tie the pickling spice into a cloth and add to the vinegar along with the bay leaves. Bring to a boil, then simmer over low heat for 5 minutes.
- Rinse the onions and pat them dry. Add to the saucepan with the vinegar. Simmer for 2 to 3 minutes. Pack the onions into sterile jars and ladle the brine over them until they are covered. Add a dried chile pepper to each jar if you like. Seal with sterile lids and rings and store in a cool dark place for at least 6 weeks before opening.
Nutrition Facts : Calories 27.9 calories, Carbohydrate 6.9 g, Protein 0.4 g, Sodium 12.8 mg, Sugar 1.8 g
PICKLED SWEET ONIONS
These slightly crunchy pickled onions are not only a great gift for Christmas, but also a terrific contribution to a backyard barbecue as a relish for burgers and hot dogs. -Laura Winemiller, Delta, Pennsylvania
Provided by Taste of Home
Time 40m
Yield 4 half-pints.
Number Of Ingredients 5
Steps:
- Place onions in a colander over a plate; sprinkle with canning salt and toss. Let stand 1 hour. Rinse and drain onions, squeezing to remove excess liquid., In a Dutch oven, combine vinegar, sugar and thyme; bring to a boil. Add onions and return to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat., Carefully ladle hot mixture into four hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 36 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 395mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein.
PERFECT PICKLED ONIONS
Fresh, cold, and crisp pickled onions. So easy to make, you should always have these on hand to jazz up sandwiches, salads, charcuterie boards, tacos, and more. The leftover pickling liquid can be used to make dressings or marinades. They add a bright, tangy bite when served alongside rich foods.
Provided by NicoleMcmom
Time 8h30m
Yield 24
Number Of Ingredients 10
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 ONIONS
A tangy and easy little condiment to spice up any dish.
Provided by Bobi
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Bring the onion, red wine vinegar, white vinegar, salt, and sugar to a boil in a saucepan over medium-high heat. Remove from heat and allow mixture to steep until the onion is tender, about 20 minutes. Cool completely before serving.
Nutrition Facts : Calories 18.6 calories, Carbohydrate 4.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1744.8 mg, Sugar 2.2 g
Tips:
- Choose small to medium-sized white or red onions for pickling.
- Use a sharp knife to thinly slice the onions.
- Soaking the sliced onions in cold water for 30 minutes will help to remove some of the sharpness.
- Use a combination of vinegar, water, sugar, and salt to create the pickling liquid.
- Add spices and herbs, such as peppercorns, bay leaves, and dill, to the pickling liquid for extra flavor.
- Bring the pickling liquid to a boil, then let it cool completely before pouring it over the onions.
- Store the pickled onions in a covered jar in the refrigerator for at least 24 hours before eating.
Conclusion:
Pickled onions are a delicious and versatile condiment that can be used in a variety of dishes. They are a great way to add a pop of flavor and crunch to sandwiches, salads, tacos, and more. Pickled onions are also a good source of probiotics, which are beneficial bacteria that can help to improve gut health. With just a few simple ingredients and a little bit of time, you can easily make your own pickled onions at home. So next time you're looking for a new way to add flavor to your meals, give pickled onions a try!
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