Recipe Swap

Bill Miller Tx. Onions

This was posted several years back on this site  n thought others would enjoy. Thanks to the person who posted it - I don’t have the name. 

"My daughter worked at Bill Miller’s here in San Antonio and says that the recipe is just onions

(Vadalia, if not..add some sugar to taste),

1 part oil to

2 parts white vinegar

 salt, pepper and parsley to taste.

I keep a big jar of these in the refrigerator all the time and change out pretty often...they need to be made and refrigerated for at least 24 hours before eating.
Cut onions thin
Hope this helps...

 Below in direction section are two more pickled onion recipes. YOU HAVE any to share or any recipes to share?

~Light Hue Jalapeño Pickled Onions Awesome ñ Habañero Onions

2 medium red onions , halved lengthwise, root ends removed, and thinly sliced (about 5 cups

1/2 c. freshly squeezed lime juice (from about 4 medium limes

1 c. freshly squeezed orange juice (from about 5 medium oranges

1 tsp. granulater sugar

1 T. kosher salt

1 jalapeno pepper, halved lengthwise, seeds removed, and very thinly sliced

Bring  small pot of water to  boil over high heat. Add onions and blanch for about 15 seconds. Drain well and set aside.

Combine lime juice, orange juice, sugar, and salt in a large nonreactive bowl, and stir until sugar is dissolved. Add blanched onion slices and jalapeño, and stir to coat thoroughly. Cover and refrigerate at least 1 hour before serving

Or

~Habañero Pickled onions

The actual recipe is red onions very finely diced, fine brunois.

Mix lime juice, enough to cover the onions with about a handful of kosher salt.

The mixture of salt vs lime should be that of salty pickle juice.

Add about 1/2 cup dried oregano

 2 ripe habanero peppers very finely diced as well.

Last add 1 tsp. sesame seed oil.

Mix well and cover onions. Marinate over night in a refrigerator. I learned this from a world class chef in Mexico city