Pioneer Woman Pickled Onions

This Pioneer Woman Pickled Onion dish is a national treasure in the United Kingdom. Pickling raw onions change them from pungent and crunchy to deliciously tart and crisp. The onions may be found with fish and chips, a Ploughman’s Lunch, savory pies, and just about any other food. They go well with tacos, burgers, salads, and other dishes.

There are hundreds of commercial types on grocery shelves, but nothing beats a jar of Pioneer Woman Pickled Onions.

What Onions To Use For The Pioneer Woman Pickled Onions?

Red onions and shallots are my favorite onions to utilize because of the oink color they provide to your pioneer woman pickled onions recipes. If you only have white or yellow onions and a raw beet, you may add a few slices to get that lovely pink color. However, there are several alternatives that you may experiment with or utilize with what you already have.

• Red Onions: These are my favorite onions to use since they provide a beautiful pink hue.
• White Onions: once pickled, they will have a stronger taste.
• Sweet Onions: provide natural sweetness.
• Shallots: with a pale pink color, they will provide a richer and more pungent taste to your recipes.

Ingredients That You’ll Need:

Before we get to the whole Pioneer Woman Pickled Onions recipe, here are a few notes on the things you’ll need to prepare this easy Pioneer Woman Pickled Onions dish…

• Onions: As previously said, any onion is OK, but you can use red onions, one big red onion, or two little red onions, which should be sliced vertically as thinly as possible. (If you have a mandoline, now is the time to put it to good use!) Alternatively, finely slice the onions using a chef’s knife.)
• Vinegar: When pickling onions, I like the sweeter flavor of apple cider vinegar. However, you may also use rice vinegar, white vinegar, or apple cider vinegar (or a combination of kinds of vinegar instead).
• Sweetener: White (granulated) sugar is commonly used in Mexican cuisine to prepare pickled red onions, but feel free to substitute maple syrup, honey, or agave for a more natural sweetener.
• Salt: We’ll add just a little to bring out all of those delectable tastes.
• Water: We will also add some water to the brine. If you want your onions to have a softer taste, you may par-blanch them in boiling water before adding them.

Best Vinegar For Pioneer Woman Pickled Onions

Pioneer Woman Pickled Onions may be made using any kind of vinegar. If you want to try something new, now is the moment! I recommend using two types of vinegar, one strong and one more mellow, for a smoother, tangier taste.

• Rice vinegar is my favorite vinegar to use because of its mild taste.
• Apple Cider Vinegar will give the onions a more funk taste.
• White vinegar has the greatest taste; I would use a lower vinegar-to-water ratio.

What Is The Easiest Way To Peel Onions?

Peeling your onions for your Pioneer Woman Pickled Onions recipe is a tedious and time-consuming task. To expedite the process:

1. Cut the onions in half and tail them.
2. Place the onions in a large heatproof dish and cover with boiling water.
3. Leave to cool, and the skins will simply rub away after the water has cooled.
4. Drain the onions and wipe them dry with a kitchen towel. If you leave the onions in the water after they have cooled, they will become mushy when preserved. Continue with the Pioneer Woman Pickled Onions recipe after it has dry.

How To Make Pioneer Woman Pickled Onions?

1. Warm up the vinegar mixture. In a small saucepan, combine the vinegar, water, salt, and sweetener to taste. Cook until the mixture reaches a simmer over medium-high heat. (Alternatively, the mixture can be heated in the microwave.)
2. Combine all ingredients in a jar. Fill a mason jar halfway with finely sliced onions. Pour the hot vinegar mixture over the onions, screw on the lid, and shake quickly to coat the onions evenly with the vinegar mixture.
3. Marinate. Allow 30 minutes for the onions to marinade. (If necessary, push the onions down with a spoon to ensure that they are completely buried in the vinegar mixture.)
4. Serve. Serve immediately, or store the onions in a covered container in the refrigerator for up to 2 weeks.

Can You Use Vegetables For The Pioneer Woman Pickled Onions Recipe?

This recipe for Pioneer Woman Pickled Onions isn’t exclusive to red onions! You can pickle nearly any vegetable, as I did as a youngster, and turn it into a sour, acidic, and sweet garnish. Replace the onions with your favorite, or try one of these alternatives:

• Cucumbers, thinly sliced
• Thinly sliced or quartered radishes
• Carrots cut into matchsticks
• Broccoli (for this, I add a few cloves of garlic, fresh dill, and a bay leaf)
• Daikon radish, finely sliced or chopped into matchsticks

Pioneer Woman Pickled Onions Serving Ideas

Pioneer Woman Pickled onions are the finest way to add a brilliant burst of flavor to practically any meal. These Pioneer Woman Pickled Onions may be used in a variety of ways. Simply said, they’re delicious on avocado toast, but your possibilities don’t stop there. Here are a couple of my favorite applications:

• Breakfast foods: scrambled or fried eggs, chilaquiles, huevos rancheros, breakfast sandwiches, breakfast casseroles, breakfast tacos or a breakfast burrito, and more
• Add them to a salad: roasted cauliflower salad and grilled potato salad show them off well.
• Stuff them in a sandwich: Pair them with any bright sandwich filling like egg salad, chickpea shawarma, paninis, wraps, or even avocado toast.
• Pile them on a burger: I like them with my favorite veggie burger, these falafel burgers, and my classic black bean burger.
• Top them onto any Mexican dish: They’d be delicious with these sweet potato tacos, these many-veggie tacos, tostadas, burritos, quesadillas, enchiladas, fajitas, chimichangas, flautas, nachos, sopes and more
• Side dishes: refried beans, rice, elote, potato salads, roasted veggies, and more.
• Add them to a bowl! Try them in this grain bowl or this buddha bowl, or top them onto a DIY-burrito bowl with cauliflower rice or cilantro-lime rice, black beans, pico de gallo, mango or tomatillo salsa, guacamole, and your favorite veggies!

Recipe Variations

There are several ways to personalize your Pioneer Woman Pickled Onions recipe. You may, for example,

• Par-blanch the onions: Bring 2 cups of water to a boil if you want to soften the taste of the onions. Then, in a fine-mesh strainer over the sink, pour the hot water gently and evenly over the raw onions, then drain before mixing them with the vinegar brine.
• Use thicker onions: If you like the crispness of thicker onions, be sure to soak them in the pickling marinade for at least twice as long.
• Make it hot: In Mexico, fresh habanero peppers are often added to pickled red onions to give them a (very) fiery kick. However, for milder heat, add a slice or two of jalapeno peppers, or even just a sprinkling of crushed red pepper flakes.
• Add a clove or two of finely sliced garlic to make it garlicky.
• Add a few whole peppercorns or a few twists of freshly cracked black pepper to make it spicy.
• Make it herby: Add a couple of sprigs of fresh herbs or a handful of your favorite dried herbs/seasonings (I almost always add a few bay leaves to my pickled onions, plus whatever seasonings go with my accompanying recipe).
• Use a citrus base (rather than vinegar): In the Yucatan, Seville (sour) orange juice is traditionally used instead of vinegar. If your local store has Seville oranges, just substitute 3/4 cup freshly squeezed Seville orange juice for the vinegar. If you can’t find Seville oranges in your market, you may use 1/2 cup freshly squeezed naval (normal) orange juice + 1/4 cup freshly squeezed lime juice.
• Use a different color of onion: For a distinct twist, use white or yellow onions for the red onions.

What Is The Best Way To Store Pioneer Woman Pickled Onions?

The best method to keep Pioneer Woman pickled onions is dependent on how they were prepared and packed:

• The fridge is the ideal place to keep your Pioneer Woman pickled onions.
• For the best taste, keep your Pioneer Woman Pickled Onions in the fridge for at least 2-4 weeks.
• Always use a clean utensil when taking them out of the jar and storing them in the coldest portion of the fridge (avoid the door).
• To avoid deterioration, place the jar in the fridge after opening it, and consume it within a couple of months.
• If you vacuum seals your Pioneer Woman Pickled Onions, you may keep them in the pantry for up to 2 years.

Recipe Tips

• The Pioneer Woman Pickled Onions will be ready to consume in about a month, but they will be nicer if preserved for two months. Once opened, keep it in the refrigerator.
• Rinse your onions: By rinsing the onions before pickling, you may avoid the strong onion taste. I just squeeze them in warm water before adding them to the jar.
• Depending on the size of the onions, a 1-pound jar will provide around 10 servings.
• Slicing the onions: If you have a mandoline, it is a terrific method to finely slice the onions. Otherwise, a chef’s knife will suffice. The quicker the onions pickle, the thinner you slice them. Furthermore, the thinner the onions are, the faster they absorb the vinegar and pickle.
• Microwave option: You may also cook the vinegar mixture in the microwave until it reaches a simmer before adding it to the onions.
• Reuse the liquid: Once your first batch of pickled onions is finished, you may reuse the pickling liquid up to four times. After adjusting the vinegar and salt, add some hot water to the next batch.

FAQ Section

Try More Recipes:

• Pioneer Woman Beef Stew Crockpot
• Portobello Mushroom Chicken Texas Roadhouse

Pioneer Woman Pickled Onions Nutrition Facts

Amount Per Serving

• Calories 33.3
• Total Fat 0g
• Saturated Fat 0g
• Cholesterol 0mg
• Sodium 766.7mg
• Potassium 0mg
• Total Carbohydrate 6.7g
• Dietary Fiber 0g
• Sugars 6.7g
• Protein 0.7g
• Vitamin A 0%
• Vitamin C 6.7%

Pioneer Woman Pickled Onions

Author: Erin Table for Seven Cuisine:American Courses:Sides

Difficulty:BeginnerPrep time: 5 minutesCook time: 30 minutesRest time: minutesTotal time: 35 minutesServings:4 servingsCalories:33.3 kcal Best Season:Suitable throughout the year

Description

This Pioneer Woman Pickled Onion dish is a national treasure in the United Kingdom. Pickling raw onions change them from pungent and crunchy to deliciously tart and crisp. The onions may be found with fish and chips, a Ploughman’s Lunch, savory pies, and just about any other food. They go well with tacos, burgers, salads, and other dishes.

Ingredients

• 1 large red onion, peeled and very thinly sliced*
  
• 3/4 cup apple cider vinegar
  
• 1/4 cup water
  
• 1 teaspoon fine sea salt
  
• 1–2 tablespoons sweetener (such as maple syrup, honey, sugar, etc.)

Instructions

1. Warm up the vinegar mixture. In a small saucepan, combine the vinegar, water, salt, and sweetener to taste. Cook until the mixture reaches a simmer over medium-high heat. (Alternatively, the mixture can be heated in the microwave.)
   
2. Combine all ingredients in a jar. Fill a mason jar halfway with finely sliced onions. Pour the hot vinegar mixture over the onions, screw on the lid, and shake quickly to coat the onions evenly with the vinegar mixture.
   
3. Marinate. Allow 30 minutes for the onions to marinade. (If necessary, push the onions down with a spoon to ensure that they are completely buried in the vinegar mixture.)
   
4. Serve. Serve immediately, or store the onions in a covered container in the refrigerator for up to 2 weeks.

Notes

• The Pioneer Woman Pickled Onions will be ready to consume in about a month, but they will be nicer if preserved for two months. Once opened, keep it in the refrigerator.
• Rinse your onions: By rinsing the onions before pickling, you may avoid the strong onion taste. I just squeeze them in warm water before adding them to the jar.
• Depending on the size of the onions, a 1-pound jar will provide around 10 servings.
• Slicing the onions: If you have a mandoline, it is a terrific method to finely slice the onions. Otherwise, a chef’s knife will suffice. The quicker the onions pickle, the thinner you slice them. Furthermore, the thinner the onions are, the faster they absorb the vinegar and pickle.
• Microwave option: You may also cook the vinegar mixture in the microwave until it reaches a simmer before adding it to the onions.
• Reuse the liquid: Once your first batch of pickled onions is finished, you may reuse the pickling liquid up to four times. After adjusting the vinegar and salt, add some hot water to the next batch.

Keywords:Pioneer Woman Pickled Onions