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Pickled Red Onion - Updated

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Our kitchen keeps a few items "in stock" all the time, these pickled onions are on that list. I have been making these for a few years now, and we never grow tired of the taste. Unlike salt and pepper we do not eat them everyday, but they are always in our fridge to add a nice punch of flavor to food.

Pickled Red Onions, use them everywhere, they are that good!
Pickles Red Onions

I have adapted the original recipe I found, a bit. I dice the onions, as that is the shape that I like best and I have increased the herbs as well. The combination of bay leaves, cloves with onion is very pleasant. When the onions have been eaten, we use the brine for marinading chicken or even as a vinegar replacement for salad dressing.


I especially enjoy these onions, because raw onions and I no longer get along. A spoon of these pickled onions are a delicious replacement for fresh onions, with no digestion problems. Raw onions are difficult for many folks to digest. If you seem to be in that group, give this condiment a try. You will be glad you did.

Pickled Red Onion
updated from: Quick Pickled Onions

1 large onion
3/4 c red wine vinegar
2 t salt
3 T sugar
4 whole cloves
3 bay leaves

Dice the onion, set aside.



Combine remaining ingredients, bring to a boil. Stir to dissolve the salt and sugar.


Once I diced the onion, I realized I needed to double the brine, fortunately this is easy to do.


Remove pan from burner, add onions, stir and let mixture cool to room temperature. Pack the onions along with the brine in a large glass jar, refrigerate.

NOTE:  You can achieve a softer crunch, by covering the pan with a lid, while the mixture cools to room temperature.

Enjoy!

You will find pickled red onions in this delicious dish of Scrambled Eggs with Smoked Salmon.

Watch for our Grilled Red Onion Chicken. It is on the menu this weekend.

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this post shared with:
weekend cooking @ beth fish reads
hearth and soul @ apriljharris.com
tuesdays with a twist @ back to basics
our simple homestead blog hop @ our simple homestead
full plate thursday @ miz helen's


4 comments

  1. Interesting idea. I make pickled onion but mine are slices of onion that we use for burgers and on sandwiches. Pickled onion is so delicious and yet so simple to make.. thanks for the update

    ReplyDelete
  2. Oooooh, what a great idea! I'm going to get a bunch of red onions at the farmers market this week and give this a try.

    ReplyDelete
  3. I will definitely be trying this. My nearly-80 mother can't take raw onions either.

    Lisa @ https://hopewellslibraryoflife.wordpress.com/2016/07/12/reinventing-myself-french-eating/

    ReplyDelete
  4. I love Pickled Onions and your recipe awesome! I really appreciate you sharing with us at Full Plate Thursday and hope you have a great weekend!
    Come Back Soon,
    Miz Helen

    ReplyDelete

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