Mmmmm... Got the Pickled Red-Onions ready! (Recipe in #9)
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UncleEd
Member
I'm sure the pickled red onions
are good but I've come to abhor
the red onion. It's everywhere in
restaurants, on every hamburger,
etc.
I want the Spanish, the Walla Walla,
the Vidalia or even the humble little
yellow critters.
America has not been the same since
the widespread use of the red.
are good but I've come to abhor
the red onion. It's everywhere in
restaurants, on every hamburger,
etc.
I want the Spanish, the Walla Walla,
the Vidalia or even the humble little
yellow critters.
America has not been the same since
the widespread use of the red.
Love me some pickled red o’s, and by sight, those look spot on. Salty/sweet/sour balance is antirely different thing the eye cannot reckon. But i’m Glad you spiked it. If you want my restauraunt recipe pm me and I’ll send it. You can compare and/or contrast. But when you done good you done good! Victory.
So many onions, so little time. Ramps to Leeks, pearls to Vidalias. I hear you man, but I can’t hate on the red any more than an another.....
Ruthie makes sweet/sour pickled pearl onions. Good stuff!
OP
Thank you all!
OP
The Recipe
Makes one pint
Ingredients
¾ cup White Wine Vinegar (or Rice Vinegar, or Apple Cider Vinegar)
¾ cup Water
2 Tblsp Sugar
1½ tsp Kosher Salt
1 Bay Leaf
6 – 12 Whole Pepper Corns (6 lg or 12 sm)
1 Medium Red-Onion
4 cups Water (or enough to cover onions)
Procedure
Add Vinegar, ¾ cup Water, Sugar, Salt, Bay Leaf, and Pepper Corns to a small non-reactive pot. Heat the brine on high, stirring to dissolve the Sugar and Salt, until it is just starting to boil. Remove from the heat and set aside to cool some.
Bring the 4 cups of Water to a boil.
Meanwhile, halve Onions from root end to flower end (pole to pole). Cut each half in half at the equator (making quarters). Peel off skins and slice each quarter into thin (1/8”) strips. Add strips to mixing bowl. Pour boiled water over onions to just cover. Let the onions sit for one (1) minute to just soften the onions. Drain the onions through a sieve. Shake off excess moisture and return to now empty bowl.
Place the onions into a one (1) pint glass canning jar (or similar). Move the bay leaf into the jar. Pour partially cooled brine over the onions until the onions are fully covered. Be sure the pepper corns get into the jar also. Put a lid on the jar, just barely tightened. Let cool on counter top for about an hour or so. Place in refrigerator for at least 12 hours. Remove bay leaf. Will last refrigerated for two (2) to four (4) weeks.
There are many other ingredient options. Just do internet or recipe book search for ideas. This is my basic recipe.
Makes one pint
Ingredients
¾ cup White Wine Vinegar (or Rice Vinegar, or Apple Cider Vinegar)
¾ cup Water
2 Tblsp Sugar
1½ tsp Kosher Salt
1 Bay Leaf
6 – 12 Whole Pepper Corns (6 lg or 12 sm)
1 Medium Red-Onion
4 cups Water (or enough to cover onions)
Procedure
Add Vinegar, ¾ cup Water, Sugar, Salt, Bay Leaf, and Pepper Corns to a small non-reactive pot. Heat the brine on high, stirring to dissolve the Sugar and Salt, until it is just starting to boil. Remove from the heat and set aside to cool some.
Bring the 4 cups of Water to a boil.
Meanwhile, halve Onions from root end to flower end (pole to pole). Cut each half in half at the equator (making quarters). Peel off skins and slice each quarter into thin (1/8”) strips. Add strips to mixing bowl. Pour boiled water over onions to just cover. Let the onions sit for one (1) minute to just soften the onions. Drain the onions through a sieve. Shake off excess moisture and return to now empty bowl.
Place the onions into a one (1) pint glass canning jar (or similar). Move the bay leaf into the jar. Pour partially cooled brine over the onions until the onions are fully covered. Be sure the pepper corns get into the jar also. Put a lid on the jar, just barely tightened. Let cool on counter top for about an hour or so. Place in refrigerator for at least 12 hours. Remove bay leaf. Will last refrigerated for two (2) to four (4) weeks.
There are many other ingredient options. Just do internet or recipe book search for ideas. This is my basic recipe.
I got hooked on pickled onions about 40 years ago at a little fish and chips joint in the town of Lompoc, California, called Alfie's. No matter how long I searched, I could never find pickled onions that tasted as good as the ones from Alfie's.
I just Googled them. By golly, they're still there. You've got my mouth watering, so I'm going to give 'em a call and see if they'll ship a couple of jars out to Utah.
UPDATE:
Rats!!
Just called Alfie's and got some little high school girl on the phone. The conversation went something like this:
So, I guess I won't be getting pickled onions for a while. Darn it, ASA, you got my mouth watering for pickled onions!
Oh well. I'll try again in three weeks...if I remember.
I just Googled them. By golly, they're still there. You've got my mouth watering, so I'm going to give 'em a call and see if they'll ship a couple of jars out to Utah.
UPDATE:
Rats!!
Just called Alfie's and got some little high school girl on the phone. The conversation went something like this:"Hello. Alfie's. This is Bimbi."
Me: "Uh, hello, Bimbi. Do you folks still carry your pickled onions?"
Bimbi: "We don't have 'em."
Me: (pause) "Do you mean you don't carry them anymore or you're just out of them at the moment?"
Bimbi: "Yeah. That's it."
Me: "Bimbi, what's it? You don't carry them anymore?"
Bimbi: "No. The other one you said."
Me: "Oh. You're just out of them at the moment."
Bimbi: "Yeah."
Me: "Do you happen to know when you'll be getting some more in?"
Bimbi: "I dunno. We might be gettin' a shipment in three weeks. I dunno. I'll have to ask my boss."
Me: "By any chance, do you ship your pickled onions?"
Bimbi: "I said we were getting a shipment in three weeks."
Me: "I know, but I live in Utah. Do you ship your onions to individuals who place orders outside of the store?"
Bimbi: "I dunno."
Me: "Can you find out?"
Bimbi: "I guess I could."
Me: "Should I hold?"
Bimbi: "For what?"
Me: "For you to find out?"
Bimbi: "I'll have to ask my boss."
Me: "Okay. I'll hold while you ask him."
Bimbi: "He's not here."
Me: "Do you know when he'll return?"
Bimbi: "Return what?"
Me: "Return to the store."
Bimbi: "I dunno. I guess I could have him call you if you want."
Me: "No, that's okay. You've been very helpful. I'll probably call back in three weeks when your shipment arrives."
Bimbi: "Yeah, okay. Have a good one."
Me: "Uh, hello, Bimbi. Do you folks still carry your pickled onions?"
Bimbi: "We don't have 'em."
Me: (pause) "Do you mean you don't carry them anymore or you're just out of them at the moment?"
Bimbi: "Yeah. That's it."
Me: "Bimbi, what's it? You don't carry them anymore?"
Bimbi: "No. The other one you said."
Me: "Oh. You're just out of them at the moment."
Bimbi: "Yeah."
Me: "Do you happen to know when you'll be getting some more in?"
Bimbi: "I dunno. We might be gettin' a shipment in three weeks. I dunno. I'll have to ask my boss."
Me: "By any chance, do you ship your pickled onions?"
Bimbi: "I said we were getting a shipment in three weeks."
Me: "I know, but I live in Utah. Do you ship your onions to individuals who place orders outside of the store?"
Bimbi: "I dunno."
Me: "Can you find out?"
Bimbi: "I guess I could."
Me: "Should I hold?"
Bimbi: "For what?"
Me: "For you to find out?"
Bimbi: "I'll have to ask my boss."
Me: "Okay. I'll hold while you ask him."
Bimbi: "He's not here."
Me: "Do you know when he'll return?"
Bimbi: "Return what?"
Me: "Return to the store."
Bimbi: "I dunno. I guess I could have him call you if you want."
Me: "No, that's okay. You've been very helpful. I'll probably call back in three weeks when your shipment arrives."
Bimbi: "Yeah, okay. Have a good one."
So, I guess I won't be getting pickled onions for a while. Darn it, ASA, you got my mouth watering for pickled onions!
Oh well. I'll try again in three weeks...if I remember.
Last edited:
OP
That was funny!
You could just try my recipe above.
I got hooked on pickled onions about 40 years ago at a little fish and chips joint in the town of Lompoc, California, called Alfie's. No matter how long I searched, I could never find pickled onions that tasted as good as the ones from Alfie's.
I just Googled them. By golly, they're still there. You've got my mouth watering, so I'm going to give 'em a call and see if they'll ship a couple of jars out to Utah.
UPDATE:
Rats!!
"Hello. Alfie's. This is Bimbi."
Me: "Uh, hello, Bimbi. Do you folks still carry your pickled onions?"
Bimbi: "We don't have 'em."
Me: (pause) "Do you mean you don't carry them anymore or you're just out of them at the moment?"
Bimbi: "Yeah. That's it."
Me: "Bimbi, what's it? You don't carry them anymore?"
Bimbi: "No. The other one you said."
Me: "Oh. You're just out of them at the moment."
Bimbi: "Yeah."
Me: "Do you happen to know when you'll be getting some more in?"
Bimbi: "I dunno. We might be gettin' a shipment in three weeks. I dunno. I'll have to ask my boss."
Me: "By any chance, do you ship your pickled onions?"
Bimbi: "I said we were getting a shipment in three weeks."
Me: "I know, but I live in Utah. Do you ship your onions to individuals who place orders outside of the store?"
Bimbi: "I dunno."
Me: "Can you find out?"
Bimbi: "I guess I could."
Me: "Should I hold?"
Bimbi: "For what?"
Me: "For you to find out?"
Bimbi: "I'll have to ask my boss."
Me: "Okay. I'll hold while you ask him."
Bimbi: "He's not here."
Me: "Do you know when he'll return?"
Bimbi: "Return what?"
Me: "Return to the store."
Bimbi: "I dunno. I guess I could have him call you if you want."
Me: "No, that's okay. You've been very helpful. I'll probably call back in three weeks when your shipment arrives."
Bimbi: "Yeah, okay. Have a good one."
So, I guess I won't be getting pickled onions for a while. Darn it, ASA, you got my mouth watering for pickled onions!
Oh well. I'll try again in three weeks...if I remember.
You could just try my recipe above.
500SNW
Member
IDK what the problem is, but I used to really like Red Onions. They're a necessity for a good Greek Salad. Problem is, lately all the Red Onions I've bought have made my eyes water and literally ruined any dish I used them in. They're just plain HOT anymore. I wish I could find the old school ones that had a nice flavor with just a hint of sweetness and just a hint of hotness. Maybe it's a seasonal thing and they will get better when the growing season is here.
Grip_Maker's_Wife
Member
ASA335, thank you for sharing the recipe. What do you eat the pickled onions with?
Grip_Maker's_Wife
Member
500SNW, I agree with you that the flavor of red onions seems to be stronger than they used to be. I also used to use them in a lot of my cooking and have mostly changed them out for sweet onions.
OP
Many goodies!
Sausages, sandwiches, salads, edible garnish on lots of things, for some examples.
This pickling makes the onion flavor milder, with a slightly sweet but still sour additional flavor.
Sausages, sandwiches, salads, edible garnish on lots of things, for some examples.
This pickling makes the onion flavor milder, with a slightly sweet but still sour additional flavor.
My mother did not pickle but she did put out a bowl of.......
Sliced Onion and Cucumbers that had soaked in oil and vinegar for a day or so, with S&P.
At first it was hard to handle as young kids but we learned to like it more
as we grew up.
Sliced Onion and Cucumbers that had soaked in oil and vinegar for a day or so, with S&P.
At first it was hard to handle as young kids but we learned to like it more
as we grew up.
susieqz
Absent Comrade
you know, if you have jalapinos around that need to be used up, you can use this recipe for them.
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