The onion pickle is a classic, easy and delicious pickle recipe that is made with a simple, straightforward method.
Pickles are typically served with an apple, pear or lemon pickle.
In this pickle, onions are used in place of the apple, peach, pear, lemon, or lemon-peeler onions.
The onion and vinegar-based pickle ingredients are then boiled in water for 30 minutes and served with bread and butter.
The pickle can also be made with canned tomatoes, garlic, or ginger.
In a pinch, you can also use dried parsley, fresh basil, or parsley leaves.
The Pickle recipe is an easy way to prepare the perfect pickle for your next event or party.
Pickle Ingredients: 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/4 cup (5 grams) unsweetened applesauce 1/3 cup (35 grams) apple cider vinegar 1/8 teaspoon salt 1/16 teaspoon black pepper 1 tablespoon fresh ground black pepper 4 cloves garlic, peeled and finely chopped 1 1/5 cups (180 grams) whole peeled red onion, cut into chunks 1 tablespoon chopped fresh basil leaves, leaves removed 1/6 cup (100 grams) cornmeal 1/1 teaspoon sea salt 1 teaspoon freshly ground black or white pepper 1 teaspoon kosher salt 1 egg white, beaten 1/32 teaspoon salt for topping 1 cup (360 grams) frozen cornbread 1/12 cup (230 grams) sour cream 1 tablespoon butter or margarine for topping Directions: Combine butter and applesauces in a medium bowl.
Add vinegar, salt, and pepper.
Mix until smooth.
Add onions and vinegar.
Cover and refrigerate until cold, about 2 hours.
Peel, cut, and cook onions in a small saucepan over medium heat until softened and translucent, about 10 minutes.
Add remaining ingredients, stirring until well combined.
Add cornmeal, vinegar, and salt and mix until combined.
Cover, refrigerate, and chill for at least 2 hours before making the pickle; it may thicken or thicken more slowly.
The following directions call for boiling the onion, vinegar and spices in water at 120 degrees F for 30 seconds.
While you wait, let the pickles cool in the refrigerator for about an hour.
This recipe can also easily be made in advance.
Simply peel, dice, and chop the onions and mix them into the butter mixture in 30 minutes.
If you have an oven with an internal temperature of 160 degrees F or lower, you may want to cook the onions in the oven for about 2 minutes.
You can use canned tomatoes or fresh basil instead of fresh, if you prefer.
If your oven has an internal temp of 165 degrees F, you’ll need to cook all of the ingredients in the pickling pot for 30-45 minutes, or until the onions soften and become tender.
If the onions are not cooked when you peel them, the picklings will be dry.
Use a small knife or cutting board to peel off any large chunks of onion and cut them into cubes.
If possible, peel and dice the onion in batches.
Serve pickled onions with bread or butter.
For a more traditional recipe, see our Pickle Recipe from the past.
If it’s hot out and you have to boil water, it may be a good idea to place the pickled pickles in the microwave for about 5-10 seconds to soften them and thicken them up.