Best 7 Pickled Plums And Red Onions Recipes

PICKLED PLUMS

Steps:

• Wash plums. Cut plums in half; pit. Remove root and stem ends from onions. Cut onion in half lengthwise; cut into 1/2-inch-thick slices. Pack plum halves and onion slices into hot, sterilized pint canning jars.
• In a large stainless-steel, enamel, or nonstick heavy saucepan, combine the water and vinegar. Bring to boiling. Add sugar, cinnamon, allspice, cloves, star anise, and salt. Return to boiling, stirring until sugar dissolves. Remove from heat.
• Pour hot liquid over plums and onions in jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
• Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

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.

BIBB SALAD WITH PICKLED ONION, FENNEL, AND PLUMS

Steps:

• Combine vinegar, sugar, and peppercorns in a small saucepan. Cook over medium heat just until sugar dissolves, about 1 minute. Stir in onion and cook 1 minute. Remove from heat; cool completely.
• Arrange lettuce, fennel and fronds, plums, and pickled onion on a platter. Serve with dressing alongside.

PICKLED PLUMS AND RED ONIONS

Steps:

• Pit plums and cut into 1/2-inch wedges. Cut onions into 3/4-inch pieces and transfer with plums to a 10-cup (2 1/2-quart) heatproof glass jar with a lid. In a large saucepan bring water and vinegar to a boil with remaining ingredients, stirring until sugar is dissolved, and immediately pour over plums and onions. Cool mixture, uncovered. Plums and onions may be pickled 1 week ahead and chilled, covered.

PICKLED RED ONION & RADISH

Steps:

• Slice 1 large red onion into thin rings and 12 small radishes into thin slices. Stir in 1 tbsp salt and 1 tbsp golden caster sugar and leave for 20 mins. Warm 100ml cider vinegar and 50ml water in a small saucepan, then pour over the vegetables. Stir to dissolve the sugar and salt, then leave to cool.

PICKLED RED ONIONS

Steps:

• 1. Put on a kettle of water to boil. Cut the onion into very thin slices or a mince and place it in a colander in the sink.
• 2. In a bowl large enough to comfortably fit all the onion, combine the vinegar, sweetener, and salt and whisk until blended.
• 3. Pour the boiling water over the onion and shake to drain. (It's fine if a little water still clings.)
• 4. Add the onion to the vinegar solution and stir to coat. Let it sit for at least an hour or up to several days, covered and refrigerated, occasionally stirring and/or shaking to allow maximum exposure to the liquid. Store in a jar with a tight-fitting lid in the refrigerator.
• Optional Enhancements
• For beautiful, exotic pickled fruit, add fresh or frozen cherries, blueberries, or raspberries-or some small watermelon chunks-to the onion after the first hour of sitting time * Add any of the following to the pickle mixture: Raw broccoli stems, peeled and cut into slender matchsticks * Raw fennel, cut into thin slices * Lightly steamed carrot slices * Lightly steamed cauliflower, cut into 1-inch florets

QUICK PICKLED ONIONS

Steps:

• Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.
• Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar (see tip below). Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened.