Wildly Pink Pickled Red Onions Recipes

PINK PICKLED ONIONS

Pink Pickled Onions image

An addictive new (to me) substance that I can't seem to stop eating. Fantastic on tacos/tortillas, hamburgers/dogs, as a relish to smoked or barbecued meats, on salads, in salsas, and just plain good straight from the jar. From epicurious/Bon Appetit.

Provided by skat5762

Categories Lunch/Snacks

Time 25m

Yield 8 cups

Number Of Ingredients 7

Ingredients

2 lbs red onions, thinly sliced,separated into rings
6 sprigs fresh rosemary (4-inch)
2 cups champagne vinegar or 2 cups white wine vinegar
1 1/2 cups water
1 cup sugar
1 1/2 tablespoons whole mixed pickling spices
2 teaspoons kosher salt

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.).

PICKLED RED ONIONS

Pickled Red Onions image

Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Time 10m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

3/4 cup water
2/3 cup white wine or cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
1 medium red onion, thinly sliced
Optional: fresh rosemary, thyme or dill sprigs, whole black peppercorns, small dried chili or garlic clove

Steps:

In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.

Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

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