Best 5 Pickled Red Onions With Cilantro Recipes

**Pickled Red Onions with Cilantro: A Tangy and Vibrant Culinary Delight**

Elevate your culinary creations with the vibrant and tangy flavors of pickled red onions and cilantro. These versatile condiments add a delightful burst of flavor to a wide range of dishes, from tacos and salads to sandwiches and grilled meats. With their eye-catching color and crisp texture, pickled red onions and cilantro bring a touch of sophistication and freshness to any meal. Dive into our collection of carefully curated recipes, each offering a unique twist on this classic culinary staple. Discover the perfect balance of sweet, sour, and spicy flavors as you explore our recipes for Classic Pickled Red Onions, Spicy Pickled Red Onions with Jalapeños, and Pickled Red Onions with Cilantro and Lime. Whether you're looking for a quick and easy side dish or a versatile ingredient to enhance your favorite recipes, our pickled red onion and cilantro creations are sure to delight your taste buds.

Let's cook with our recipes!

PICKLED "RED" ONIONS

Pickled

Provided by Bobby Flay

Categories side-dish

Time 1h5m

Yield 4 servings as a side dish

Number Of Ingredients 6

Ingredients

1 large onion, finely sliced
1/4 cup red wine vinegar
1 tablespoon honey
2 tablespoons olive oil
1 tablespoon finely chopped cilantro
Salt and pepper

Steps:

Place all ingredients in a small bowl and season with salt and pepper to taste. Let sit at room temperature for 1 hour.

PULLED PORK TACOS WITH PICKLED RED ONIONS AND CILANTRO PESTO

Pulled Pork Tacos With Pickled Red Onions and Cilantro Pesto image

My goodness, the rub recipe on this pulled pork is a real knock-out! Filled with brown sugar, Adobo seasoning, cumin, cinnamon, cayenne, and paprika, it gives the meat an authentic Adobo Mexican flavor. After marinating overnight, the flavors permeate the meat. The pork is pulled and placed into toasted soft corn tortillas. Top with yummy cilantro pesto and delicately pickled red onions and you have got one truly incredible bite in each pulled pork taco.

Provided by Danielle Williams @dwilliams1983

Categories Pork

Number Of Ingredients 21

Ingredients

10 pound(s) pork butt, bone in or boneless
1/2 cup(s) brown sugar, firmly packed
4 teaspoon(s) salt
4 teaspoon(s) black pepper
2 teaspoon(s) cayenne pepper
2 teaspoon(s) cinnamon
2 tablespoon(s) cumin
2 teaspoon(s) Sazon adobo seasoning
2 teaspoon(s) paprika
1/4 tablespoon(s) olive oil
2 cup(s) dark beer
2 cup(s) chicken stock
1/2 - red onion, sliced
3 1/4 cup(s) fresh cilantro
2 cup(s) apple cider vinegar
3 clove(s) garlic, chopped
1/2 cup(s) pumpkin seeds, toasted
1/4 cup(s) water
2 tablespoon(s) sour cream
1 tablespoon(s) lime juice
20 - tortillas, corn

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.

PERUVIAN PICKLED ONIONS (SALSA CRIOLLA)

Peruvian Pickled Onions (Salsa Criolla) image

A pretty simple recipe, quick and easy to prepare, salsa criolla is the perfect accompaniment to many dishes. The lime juice is what makes this onion salsa/relish special. It adds a bright flavor that sweetens the onions and livens up everything else on the plate. Great summer dish! Store in the refrigerator for up to 2 days.

Provided by Rich Girl 319

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 1h10m

Yield 4

Number Of Ingredients 11

Ingredients

1 teaspoon sea salt
2 red onions, sliced very thinly into half moons
2 large English cucumbers, halved and sliced very thinly
1 large tomato, halved and thinly sliced
2 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon white wine vinegar
1 jalapeno pepper, sliced into very thin matchsticks, or more to taste
1 tablespoon chopped fresh cilantro
1 ½ teaspoons olive oil
cracked black pepper to taste

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.

Nutrition Facts : Calories 70.9 calories, Carbohydrate 13.1 g, Fat 2.1 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 448.3 mg, Sugar 6.1 g

PICKLED RED ONIONS

Pickled Red Onions image

Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Time 10m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

3/4 cup water
2/3 cup white wine or cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
1 medium red onion, thinly sliced
Optional: fresh rosemary, thyme or dill sprigs, whole black peppercorns, small dried chili or garlic clove

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.

Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

PICKLED RED ONIONS WITH CILANTRO

Pickled Red Onions with Cilantro image

Categories Condiment/Spread Onion Quick & Easy Backyard BBQ Vinegar Summer Seed Gourmet

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1 cup cider vinegar
1/2 cup sugar
1 teaspoon cumin seeds, toasted
1 teaspoon salt
3 medium red onions, cut into 1-inch pieces
3 tablespoons chopped fresh 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.

Tips:

Use fresh, red onions for the best flavor and texture.
Slice the onions thinly and evenly so that they pickle evenly.
Use a clean jar and lid for storing the pickled onions.
Make sure the pickling liquid covers the onions completely.
Store the pickled onions in the refrigerator for at least 24 hours before eating.
Use pickled red onions as a condiment for tacos, sandwiches, salads, and more.

Conclusion:

Pickled red onions are a delicious and versatile condiment that can be used to add flavor and color to a variety of dishes. They are easy to make and can be stored in the refrigerator for up to 2 months. So next time you're looking for a way to add some extra flavor to your meal, try making a batch of pickled red onions. You won't be disappointed!