Pickled onions

TNHarley

Diamond Member
Joined
Sep 27, 2012
Messages
69,986
Reaction score
16,009
Points
2,180
Need some help guys.
We are doing a "12 days of Christmas" at work. People double up and bring meals every day.
Me and a buddy teamed up. I am making smoked ham sliders with a pineapple aioli and pickled onions. He is pairing it with potato soup.
I have tried pickling onions before(panera bread turned me on to it) and it didnt turn out too well. They stayed too crispy and were too oniony. That was even after resting in the fridge for a couple days..
I am thinking maybe i need to cook the onions a bit? I did last time but only for a couple minutes in a skillet. Maybe cook them until they are almost soft?
IDK
 

OldLady

Diamond Member
Joined
Nov 16, 2015
Messages
65,539
Reaction score
16,333
Points
2,220
Need some help guys.
We are doing a "12 days of Christmas" at work. People double up and bring meals every day.
Me and a buddy teamed up. I am making smoked ham sliders with a pineapple aioli and pickled onions. He is pairing it with potato soup.
I have tried pickling onions before(panera bread turned me on to it) and it didnt turn out too well. They stayed too crispy and were too oniony. That was even after resting in the fridge for a couple days..
I am thinking maybe i need to cook the onions a bit? I did last time but only for a couple minutes in a skillet. Maybe cook them until they are almost soft?
IDK
I've never made pickles, but the first hit I got on pickled onions says if you want them soft, slice them really thin. Like 1/8 inch. Make sure your pickling brine is really hot, too, I'd imagine. Boiling.

Also, use white onions, which are milder than yellow or red. And the freshest ones you can find. They all get stronger as they age. Any farmers markets still open down your way?

 

Unkotare

Diamond Member
Joined
Aug 16, 2011
Messages
96,230
Reaction score
10,795
Points
2,030
Slice your onions then submerse them in cold water for 20 min. - 1hr.
 
OP
TNHarley

TNHarley

Diamond Member
Joined
Sep 27, 2012
Messages
69,986
Reaction score
16,009
Points
2,180
Need some help guys.
We are doing a "12 days of Christmas" at work. People double up and bring meals every day.
Me and a buddy teamed up. I am making smoked ham sliders with a pineapple aioli and pickled onions. He is pairing it with potato soup.
I have tried pickling onions before(panera bread turned me on to it) and it didnt turn out too well. They stayed too crispy and were too oniony. That was even after resting in the fridge for a couple days..
I am thinking maybe i need to cook the onions a bit? I did last time but only for a couple minutes in a skillet. Maybe cook them until they are almost soft?
IDK
I've never made pickles, but the first hit I got on pickled onions says if you want them soft, slice them really thin. Like 1/8 inch. Make sure your pickling brine is really hot, too, I'd imagine. Boiling.

I did both of those last time.
 

JackOfNoTrades

Diamond Member
Gold Supporting Member
Joined
Nov 30, 2019
Messages
9,006
Reaction score
7,607
Points
1,940
Location
Granite State
Need some help guys.
We are doing a "12 days of Christmas" at work. People double up and bring meals every day.
Me and a buddy teamed up. I am making smoked ham sliders with a pineapple aioli and pickled onions. He is pairing it with potato soup.
I have tried pickling onions before(panera bread turned me on to it) and it didnt turn out too well. They stayed too crispy and were too oniony. That was even after resting in the fridge for a couple days..
I am thinking maybe i need to cook the onions a bit? I did last time but only for a couple minutes in a skillet. Maybe cook them until they are almost soft?
IDK
I've pickled red onions in a mixture of sugar, salt, warm water, and apple cider vinegar. Mix it up and lest the onions rest in it for an hour before you pickle them. They've normally come out very tasty. And last for a few weeks in the fridge.
Just make sure to slice the onions really thin. Invest in a good mandoline slicer. Not a cheap one.
 

OldLady

Diamond Member
Joined
Nov 16, 2015
Messages
65,539
Reaction score
16,333
Points
2,220
Need some help guys.
We are doing a "12 days of Christmas" at work. People double up and bring meals every day.
Me and a buddy teamed up. I am making smoked ham sliders with a pineapple aioli and pickled onions. He is pairing it with potato soup.
I have tried pickling onions before(panera bread turned me on to it) and it didnt turn out too well. They stayed too crispy and were too oniony. That was even after resting in the fridge for a couple days..
I am thinking maybe i need to cook the onions a bit? I did last time but only for a couple minutes in a skillet. Maybe cook them until they are almost soft?
IDK
I've never made pickles, but the first hit I got on pickled onions says if you want them soft, slice them really thin. Like 1/8 inch. Make sure your pickling brine is really hot, too, I'd imagine. Boiling.

I did both of those last time.
Good luck then.
 
OP
TNHarley

TNHarley

Diamond Member
Joined
Sep 27, 2012
Messages
69,986
Reaction score
16,009
Points
2,180
Need some help guys.
We are doing a "12 days of Christmas" at work. People double up and bring meals every day.
Me and a buddy teamed up. I am making smoked ham sliders with a pineapple aioli and pickled onions. He is pairing it with potato soup.
I have tried pickling onions before(panera bread turned me on to it) and it didnt turn out too well. They stayed too crispy and were too oniony. That was even after resting in the fridge for a couple days..
I am thinking maybe i need to cook the onions a bit? I did last time but only for a couple minutes in a skillet. Maybe cook them until they are almost soft?
IDK
I've pickled red onions in a mixture of sugar, salt, warm water, and apple cider vinegar. Mix it up and lest the onions rest in it for an hour before you pickle them. They've normally come out very tasty. And last for a few weeks in the fridge.
Just make sure to slice the onions really thin. Invest in a good mandoline slicer. Not a cheap one.
By "before you pickle them" i assume you mean adding pickling spice?
 
OP
TNHarley

TNHarley

Diamond Member
Joined
Sep 27, 2012
Messages
69,986
Reaction score
16,009
Points
2,180
Need some help guys.
We are doing a "12 days of Christmas" at work. People double up and bring meals every day.
Me and a buddy teamed up. I am making smoked ham sliders with a pineapple aioli and pickled onions. He is pairing it with potato soup.
I have tried pickling onions before(panera bread turned me on to it) and it didnt turn out too well. They stayed too crispy and were too oniony. That was even after resting in the fridge for a couple days..
I am thinking maybe i need to cook the onions a bit? I did last time but only for a couple minutes in a skillet. Maybe cook them until they are almost soft?
IDK
I've never made pickles, but the first hit I got on pickled onions says if you want them soft, slice them really thin. Like 1/8 inch. Make sure your pickling brine is really hot, too, I'd imagine. Boiling.

I did both of those last time.
Good luck then.
IKR? Thats my problem
Maybe panera bread will sell me a bag lol
 

mudwhistle

Diamond Member
Joined
Jul 21, 2009
Messages
98,079
Reaction score
26,140
Points
2,220
Location
Tested Negative For COVID-19
Need some help guys.
We are doing a "12 days of Christmas" at work. People double up and bring meals every day.
Me and a buddy teamed up. I am making smoked ham sliders with a pineapple aioli and pickled onions. He is pairing it with potato soup.
I have tried pickling onions before(panera bread turned me on to it) and it didnt turn out too well. They stayed too crispy and were too oniony. That was even after resting in the fridge for a couple days..
I am thinking maybe i need to cook the onions a bit? I did last time but only for a couple minutes in a skillet. Maybe cook them until they are almost soft?
IDK
I've never made pickles, but the first hit I got on pickled onions says if you want them soft, slice them really thin. Like 1/8 inch. Make sure your pickling brine is really hot, too, I'd imagine. Boiling.

I usually slow cook anything I pickle inside the jars by placing them in a pan of simmering water on the stove. I cook everything for at least 20-30 mins to kill off any jerms or bacteria and I put the cap on loosely while this is cooking. Then when I take them out of the hot water I screw down the caps tight so that it creates a vacuum. My mom used a pressure cooker....but I just use a big enough pan to cover 2/3rds of the jar. I pickle eggs alot....and they turn out pretty good in about 2-3 weeks. I've never pickled onions. I usually buy those.
 
OP
TNHarley

TNHarley

Diamond Member
Joined
Sep 27, 2012
Messages
69,986
Reaction score
16,009
Points
2,180
Need some help guys.
We are doing a "12 days of Christmas" at work. People double up and bring meals every day.
Me and a buddy teamed up. I am making smoked ham sliders with a pineapple aioli and pickled onions. He is pairing it with potato soup.
I have tried pickling onions before(panera bread turned me on to it) and it didnt turn out too well. They stayed too crispy and were too oniony. That was even after resting in the fridge for a couple days..
I am thinking maybe i need to cook the onions a bit? I did last time but only for a couple minutes in a skillet. Maybe cook them until they are almost soft?
IDK
I've never made pickles, but the first hit I got on pickled onions says if you want them soft, slice them really thin. Like 1/8 inch. Make sure your pickling brine is really hot, too, I'd imagine. Boiling.

I usually slow cook anything I pickle inside the jars by placing them in a pan of simmering water on the stove. I cook everything for at least 20-30 mins to kill off any jerms or bacteria and I put the cap on loosely while this is cooking. Then when I take them out of the hot water I screw down the caps tight so that it creates a vacuum. My mom used a pressure cooker....but I just use a big enough pan to cover 2/3rds of the jar. I pickle eggs alot....and they turn out pretty good in about 2-3 weeks. I've never pickled onions. I usually buy those.
Where do you buy pickled onions?!!
 

JackOfNoTrades

Diamond Member
Gold Supporting Member
Joined
Nov 30, 2019
Messages
9,006
Reaction score
7,607
Points
1,940
Location
Granite State
Need some help guys.
We are doing a "12 days of Christmas" at work. People double up and bring meals every day.
Me and a buddy teamed up. I am making smoked ham sliders with a pineapple aioli and pickled onions. He is pairing it with potato soup.
I have tried pickling onions before(panera bread turned me on to it) and it didnt turn out too well. They stayed too crispy and were too oniony. That was even after resting in the fridge for a couple days..
I am thinking maybe i need to cook the onions a bit? I did last time but only for a couple minutes in a skillet. Maybe cook them until they are almost soft?
IDK
I've pickled red onions in a mixture of sugar, salt, warm water, and apple cider vinegar. Mix it up and lest the onions rest in it for an hour before you pickle them. They've normally come out very tasty. And last for a few weeks in the fridge.
Just make sure to slice the onions really thin. Invest in a good mandoline slicer. Not a cheap one.
By "before you pickle them" i assume you mean adding pickling spice?
Sorry. I meant before you put them in a jar to store them. Incorrect use of terminology.
I slice the onions up and leave them to sit in the mixture for an hour in a large ceramic bowl before I put them in a jar.
 
OP
TNHarley

TNHarley

Diamond Member
Joined
Sep 27, 2012
Messages
69,986
Reaction score
16,009
Points
2,180
Need some help guys.
We are doing a "12 days of Christmas" at work. People double up and bring meals every day.
Me and a buddy teamed up. I am making smoked ham sliders with a pineapple aioli and pickled onions. He is pairing it with potato soup.
I have tried pickling onions before(panera bread turned me on to it) and it didnt turn out too well. They stayed too crispy and were too oniony. That was even after resting in the fridge for a couple days..
I am thinking maybe i need to cook the onions a bit? I did last time but only for a couple minutes in a skillet. Maybe cook them until they are almost soft?
IDK
I've pickled red onions in a mixture of sugar, salt, warm water, and apple cider vinegar. Mix it up and lest the onions rest in it for an hour before you pickle them. They've normally come out very tasty. And last for a few weeks in the fridge.
Just make sure to slice the onions really thin. Invest in a good mandoline slicer. Not a cheap one.
By "before you pickle them" i assume you mean adding pickling spice?
Sorry. I meant before you put them in a jar to store them. Incorrect use of terminology.
I slice the onions up and leave them to sit in the mixture for an hour in a large ceramic bowl before I put them in a jar.
I asked because last time i used pickling spice and i dont think i am going to this time.
Thanks.
 

Unkotare

Diamond Member
Joined
Aug 16, 2011
Messages
96,230
Reaction score
10,795
Points
2,030
OP
TNHarley

TNHarley

Diamond Member
Joined
Sep 27, 2012
Messages
69,986
Reaction score
16,009
Points
2,180
Slice your onions then submerse them in cold water for 20 min. - 1hr.
What will that do? Will i still need to cook them?
It will take out some of that 'onion' bite. Do everything the same after that.
Would you suggest cooking them until almost soft?
Not too close to "almost soft." You don't want to make baby food.
Good point lol. I will just do it a bit longer than a couple minutes like i did last time.
 
OP
TNHarley

TNHarley

Diamond Member
Joined
Sep 27, 2012
Messages
69,986
Reaction score
16,009
Points
2,180
Our day is the 14th. Guess i will go ahead and start trying now. So after a couple screw ups, i will figure it out lol
 
OP
TNHarley

TNHarley

Diamond Member
Joined
Sep 27, 2012
Messages
69,986
Reaction score
16,009
Points
2,180
What kind of onion? I used red last time
 

Most reactions - Past 7 days

Forum List

Top