Pink Onions Recipes

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Steps:

• Method 1. Fill and boil the kettle. Peel and slice the onions as thinly as possible. Pop them into a bowl. 2. Pour over enough boiling water from the kettle to cover the onions and leave for 2 mins to soften. 3. In a jug, mix together the salt, sugar and vinegar. 4. Drain the onions and shake off any remaining water. Transfer them to a large jar. 5. Drop in the bay leaf into the jar with the onions then pour over the vinegar mixture. Pop the lid on tightly and shake the jar gently. Pop in fridge for at least 20 min till bright pink. 6. Add the pickled pink onions to any dish that needs a touch of tang or a bit of bite. 7. TICKLED PINK · Top ramen, Buddha bowls, dals and curries · Add tang to tacos, burrito bowls and chilli · Fill your favourite burger · Toss into a wok of stir-frying veg · Fold into potato salad · Toss through green salads (the pickling liquid is a fab dressing) · Add to a cheese platter or, of course, a cheese sandwich · Stir through yogurt and serve with a curry · Chop and stir through softened butter to top lamb or beef steaks 8. Store in the fridge, making sure the onions are covered by the liquid, for up to 2 weeks. Drizzle over a little of the pickling liquid when serving, for extra flavour

QUICK PICKLED ONIONS

Steps:

• Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.
• Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar (see tip below). Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened.

SAUTEED ONIONS (& MORE ONION RECIPES!)

Steps:

• Slice the onions.
• In a large sauté pan or skillet, heat the olive oil or butter over medium high heat. Add the onion and cook for 4 minutes, stirring occasionally.
• Add the kosher salt and fresh ground black pepper and cook another 4 to 5 minutes, stirring occasionally. Taste to assess doneness and add a few pinches or salt until the flavor pops.

PINK PICKLED ONIONS

Steps:

• Place 1/3 of onions in large (at least 2-quart) jar with tight-fitting lid.
• Add 2 rosemary sprigs.
• Repeat layering twice more with remaining onions and rosemary.
• Bring vinegar, 1 1/2 cups water, sugar, pickling spice, and salt to boil in medium saucepan over high heat, stirring until sugar dissolves.
• Reduce heat and simmer 2 minutes, stirring often.
• Pour hot liquid over onions, pushing onions down into liquid.
• If necessary, add just enough cold water to cover onions.
• Cool.
• Place lid on jar; refrigerate at least 1 day.
• (Can be made 2 weeks ahead; keep chilled.).