Not exact matches
1 - 2 tbsp olive oil or coconut oil 1 red
onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 20 wrinkly black olives, pitted 2 tbsp
pickled capers, drained 2 tbsp finely chopped fresh mint 2 tbsp finely chopped fresh parsley 1 handfull almonds, chopped 2 tbsp lemon
juice 4 tbsp raisins or finely chopped dates 150 g / 1 cup feta cheese (optional)
Add the carrots and
onions and toss them around in the
pickling juice.
cans pinto beans that have been drained and rinsed 1 c. chopped sweet
onion 2 c. chopped tomatoes 1 1/4 c. mayonnaise 1/4 c. sweet
pickle juice 1/2 tsp garlic powder 1/2 tsp black pepper 1/2 tsp salt
If you think the recipe needs a kick (like I suggested) chopped
onions, a few
pickled jalapenos finely minced or a squeeze of fresh lemon
juice would do the trick!
I may be dreaming I realize since right now that category for me basically involves sweet
pickled beets with
onions, (with a fair bit of sugar which acts as a preservative) cabbage slaws, Yemenite chile paste (tons of garlic and jalapeño party) a garlic based fresh lemon salad dressing from Marci Goldman and a sauce for ice cream that merges espresso, Scotch and fresh orange
juice.
cans tuna, packed in water, drained 1/3 cup mayonnaise 2 tbsp
pickle relish 1 tsp mustard 1 tsp fresh squeezed lemon
juice salt and pepper, to taste 1 tomato, sliced 1 red
onion, peeled and sliced 2 slices Natural & Kosher chipotle meunster cheese
Pickled Onions Guacamole (2 ripe avocados mashed,
juice of one lemon, 1 teaspoon Celtic sea salt) Frozen Mocha Lattes (minus the Kahlua)
For the patties: 2 lbs ground chicken breast 1 sweet
onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup
pickled jalapeno
juice from jar 1/4 cup chopped
pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp
onion powder Preheat grill to medium heat.
* 4 Tablespoons butter * 4 cloves garlic, minced * 1 medium
onion, diced * 1/2 cup finely chopped canned
pickled jalapenos,
juices reserved * 1/4 cup
pickled jalapeno
juice * 4 cups cooked and drained black - eyes peas (rinsed, if they were canned) * 8 ounces shredded cheddar cheese (about 2 cups) * salt and pepper
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow
onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish
onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias)
pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosh
pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime
juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red
onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne
PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosh
PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
While beef is cooking, prepare the
pickled radishes by combining radishes, jalapeno, red
onion, lime
juice, salt and cilantro in small bowl.
Jalapeño Chicken Salad --------------- 2/3 cup light mayo 1 tbsp lime
juice 3 cup cooked chicken, shredded 1/2 medium celery rib, finely chopped 1/2 small red
onion, finely chopped 1/2 red bell pepper, seeded and finely chopped 2 tbsps fresh cilantro, chopped 1/4 cup sliced
pickled jalapeno chilies, finely chopped salt and pepper
Meanwhile make the
pickled red
onions: In a small bowl, combine the sliced red
onions and lime
juice.
The Ceviche contained red snapper, grated ginger, Aji Amarillo peppers, red
onion, jalapeno, lime
juice and cilantro, and was garnished with plantain chips and
pickled onions.
1 1/2 pounds ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons granulated
onion 1 1/2 teaspoons granulated garlic 1 teaspoon freshly ground black pepper 4 Miami
onion rolls or Sesame seed rolls, split For the toppings: 8 strips hickory - smoked bacon 2 ripe avocados, sliced 1 teaspoon lemon
juice Coarse kosher salt Freshly ground black pepper 1 large tomato, sliced 8 thin slices red
onion Bread and Butter or dill
pickle slices 1 cup crumbled Bleu cheese 1 cup shredded cheddar cheese 8 leaves iceberg, romaine or red leaf lettuce, cut to fit the rolls
3 pounds beef brisket 1 teaspoon kosher salt 1 teaspoon black pepper 2 tablespoons vegetable oil 5 garlic cloves, peeled and smashed 1 white
onion, halved and thinly sliced 1 tablespoon chili powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4 cup apple cider vinegar 1-1/2 cups water 1 - 14.5 ounce can whole peeled tomatoes with their
juices 2 whole canned chipotle chiles en adobo 2 bay leaves 3 tablespoons molasses 8 - 10 corn tortillas for serving
Pickled red
onions for serving, recipe follows
2 tbsp olive oil 1/2 large yellow
onion, chopped 4 cloves garlic, minced 1 - 2 jalapeno peppers, deseeded and chopped (add the 2nd pepper if you like it hot) 2 c brown basmati rice 1/2 pint
pickled cherry tomatoes 1 pint whole tomatoes canned in their own
juice 2 c vegetable broth 1 tsp cumin 1/2 tsp salt Fresh parsley (or cilantro), chopped
For the Potato Salad 2 pounds small white potatoes, diced Salt 3 - 4 tablespoons grated
onion or minced
onion and its
juice 1 clove garlic, grated or pasted 2 tablespoons white wine vinegar 3 tablespoons Fabanaise, aquafaba chickpea spread or mayonnaise 2 round tablespoons Dijon mustard 1 scant tablespoon extra-virgin olive oil (EVOO) 2 teaspoons Worcestershire sauce 2 round tablespoons
pickle relish 2 tablespoons small capers in brine, drained 3 store - bought hard - boiled eggs 2 tablespoons chopped thyme Bibb lettuce leaves, to serve Thinly sliced cornichons and minced parsley, to serve For the Asparagus 1 bundle asparagus, trimmed of tough ends Salt 1 lemon, half thinly sliced 2 tablespoons butter
1 cup raw sunflower seeds (I could only find roasted, so I used them and it was delish) 1 cup raw almonds 1/8 cup lemon
juice 1 teaspoon kelp or dulse 1 teaspoon sea salt 1/4 of an
onion, processed to yield 1/4 cup finely chopped approximately 2 - 3 stalks celery processed to yield 1/2 cup finely chopped small handful of parsley processed to yield 1/2 cup finely chopped optional: 2 teaspoons sweet
pickle relish or to taste
Ingredients: 1 bag cranberries 1 granny smith apple 1/8 medium red
onion 1/2 large red pepper 1/4 large green pepper 2 tablespoons
pickled jalapeño 3 tablespoons chopped cilantro 1/2 cup sugar 1 teaspoon lemon
juice 1/3 cup apple
juice
bell pepper, cashew, cucumber, dressing, garlic, hemp seed, kale, lemon
juice, olive,
onion,
pickle, raw, raw bell pepper, salad, sun - dried tomato, vegan, vegetarian
1/2 cauliflower head 1/3 cup mayonnaise 1/4 cup extra light olive oil 2 cloves garlic, crushed 2 tablespoons
pickle juice from sugar - free bread and butter
pickles 1 teaspoon salt or vege sal Tabasco sauce to taste — a few dashes 1/4 cup diced red
onion 1 small green bell pepper, diced 2 celery ribs, diced 1/4 cup chopped sugar - free bread and butter
pickles 3 hard - boiled eggs
* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced *
juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon
juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white
onion, minced 1/2 cup thinly sliced or diced dill
pickle Amba (
pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)
For veggies, a real quick and simple mixture is simply a couple tablespoons of Chobani nonfat plain greek yogurt mixed with a small amount of dill
pickle juice, with as much herbs and
onions in the
juice as possible.
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow
onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow
onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white
onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (
juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup
pickled jalapeno pepper (minced) 1 lime (
juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
Pickled onions can be purchased in store, or you can make them at home if you've got vinegar (or lime
juice), salt and sugar.
Note for Nutrition Analysis: After
pickling, 1/3 cup of
pickling juice remained (2/3 cup of
pickled onions were left when separated from the
pickling juice).
Ingredients For the burgers: 1 pound ground pork 1 pound fresh chorizo (not cured) * 1 garlic clove, grated or minced 1/2 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt For the smashed avocado: 1 1/2 ripe (but not mushy) California Avocados, peeled, pitted and sliced
Juice of 1/2 lime 1 teaspoon mayo 1 tablespoon chopped cilantro Kosher salt Freshly ground black pepper For serving: toasted brioche buns,
pickled red
onions, cotija cheese Instructions Add ground pork and chorizo to a large bowl along with the grated garlic, smoked paprika, ground cumin and salt.
Once you've
pickled the
onions add the
onions without the brine to the large mason jar then pour the
juice until it covers all the
onions.
Other garnishes can include Mexican crema or sour cream, crumbled Cotija,
pickled onions, and / or radishes tossed with lime
juice and salt.
Kajioka tosses chunks of red snapper in coconut milk and lime
juice, then sprinkles on cracked macadamia nuts and sweet
pickled onions for a most luxurious poke (see the recipe).
Tartar sauce Ingredients 1 cup mayonnaise 1 tablespoon sweet
pickle relish 1 tablespoon minced
onion 2 tablespoons lemon
juice 1 tablespoon Dijon mustard salt and pepper to taste
Only changes; didn't make
pickled onions because I had the soup and used high quality toasted hamburger rolls for the sandwich's, helped absorb the nice
juices, my boyfriend had seconds of everything and between the lunch and the race and his couch he looked like he had been drugged with love!
Remove the
onions to a heatproof bowl and pour the
pickle juice over them.
6 russet potatoes, peeled and cubed 1 1/2 cups water 4 eggs 1/4 cup chopped
onion 1 cup mayonnaise 2 tablespoons finely chopped fresh parsley 1 tablespoon dill
pickle juice 1 tablespoon mustard Salt and pepper to taste
I threw together a quick coconut curry dressing and did a quick
pickle of chopped red
onions in a bit of lime
juice to add some tang and acidity and cut the sweetness of the squash.
Ingredients 2 pounds red potatoes, halved 1/4 cup olive oil 1 tablespoon Red Chile Rub (see recipe) Kosher salt and freshly ground black pepper 1 large cactus leaf 1 medium red
onion, thickly sliced 1 medium jicama, peeled and diced 1 teaspoon sliced
pickled red jalapeño, seeded and chopped 1/4 cup freshly squeezed lime
juice (2 to 3 limes) 1/4 cup extra-virgin olive oil 1 tablespoon adobo sauce (from a can of chipotles in adobo sauce) 1/2 cupped chopped fresh cilantro
toppings (pick as few or as many as you desire): avocado, quick
pickled onions or radishes, cilantro, toasted pumpkin seeds, raw
onion, hot sauce, lime wedges, crema (coco yogurt thinned with a little water + lime
juice, zest, and salt) or cashew crema, baked or fried tortilla strips, chopped tomatoes, chopped jalapeños.....
beet, bulgur, cashew, garlic, ketchup, lemon
juice, lentil, miso, mixed green, mustard, Old Bay seasoning,
onion, oregano,
pickle, potato, rolled oats, salad, smoke paprika, sun - dried tomato, thyme, tomato, vegan, vegetarian
In a large bowl, blend together the
onion, mayo, mustard,
pickle relish, lemon
juice and chipotle.
Drizzle generously with olive oil, the vinegar from
pickling the
onion and the reserved citrus
juices.
2 cups diced red pepper 1 cup diced poblano pepper 1 cup diced tomatillo 1 cup diced Vidalia
onion 1/4 cup olive oil Salt and black pepper 8 cups chopped dill
pickles 1/4 cup prepared horseradish 1/4 cup maple syrup 1/4 cup prepared yellow mustard 2 tablespoons
pickle juice 2 tablespoons apple cider vinegar
In a small bowl, stir together the
onion,
pickles, Paleo mayonnaise, honey, and lemon
juice.
With spice of chipotle, fresh toppings,
pickle onion, dollop of sour cream and splash of lime
juice....
Toss ribbons in a bowl with coleslaw mix,
onion slices, vinegar, chopped
pickled ginger, ginger
juice, and sesame oil to coat.
In a bowl, mix the
pickled jalapeños, carrots,
onions, lime
juice, oregano, vinegar, and tequila; marinate for two minutes.
Ingredients: 1 cup vegan mayonnaise 1 medium sized tomato 2 TBSP sweet
pickle relish 1 tsp finely diced
onion 1 garlic clove, minced 1/2 teaspoon lemon
juice 1/4 teaspoon Wright's salt, Himalayan Salt, Real Salt, or Celtic Sea Salt 1/4 teaspoon ground black pepper 1/8 teaspoon paprika Instructions: All all ingredients to a blender, and mix together... Read More»
One 26 oz container Pomi chopped tomatoes 1/4 cup finely chopped red
onion 2 tablespoons chopped
pickled jalapenos 1 garlic clove, minced 1 teaspoon salt 1 teaspoon agave 1/4 teaspoon coriander 1/2 teaspoon chili powder 1/4 teaspoon cumin 1 teaspoon lime
juice A few dashes chipotle Tabasco sauce
● 1/2 pound ripe tomatoes, any variety ● 2 stalks celery ● 2 avocados, ripe but firm ● 2 red bell peppers ● 1 cup
pickled onions ● 1 large English cucumber, seeds removed ● 1/2 cup flat - leafed parsley, chopped ● 2 tablespoons fresh oregano, chopped ● 1/3 cup extra virgin olive oil ● 1/4 cup lemon
juice ● salt and pepper to taste
You might also see them in dried vegetables,
pickled onions, fruit
juice, vinegar, lemon and lime
juice, fruit bars, gravy, pizza dough, deli meat, shrimp, lobster, and gelatin.