PINK ONION RECIPES

Name: Pink Pickled Onions
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 cups
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

PINK PICKLED ONIONS RECIPE - FOOD.COM

Pink Pickled Onions Recipe - Food.com 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.

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

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.).

Nutrition Facts : Calories 144.4, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 440.3, CarbohydrateContent 36.5, FiberContent 1.6, SugarContent 29.8, ProteinContent 1

HOW TO MAKE QUICK PICKLED ONIONS

How To Make Quick Pickled Onions image

These pickled onions are crisp, tangy, and slightly sweet. We use a combination of fresh lime juice and apple cider vinegar. You can use just one acid, but we’ve found the combination adds a touch more complexity. There’s a lot of elbow room when it comes to adding spices or additional flavors. We use cinnamon sticks, cloves and red pepper flakes. Keep it clean and simple and add none or add a combination of the following: cinnamon sticks, whole cloves, crushed red pepper flakes, whole garlic, star anise, bay leaf, mustard seeds, fresh ginger slices, fennel seeds, coriander seeds or cumin seeds.

Provided by Adam and Joanne Gallagher

Total Time 1 hours 10 minutes

Prep Time 1 hours 0 minutes

Cook Time 10 minutes

Yield Makes approximately 3 cups

Number Of Ingredients 8

Ingredients

1 large or 2 medium red onions, halved and thinly sliced
2 cinnamon sticks
6 whole cloves
Pinch crushed red pepper flakes
1 cup (240 ml) apple cider vinegar
1/2 cup (120 ml) freshly squeezed lime juice
3 tablespoons to 8 tablespoons (38 to 100 grams) sugar, see notes
1 tablespoon kosher salt

Steps:

Add sliced onions to a medium bowl. Pour enough boiling water over onions so that they are covered. Count to 5 then drain. Add the onions to glass jars (or a food safe glass container with lid).
Toast cinnamon, cloves, and the red pepper flakes until fragrant in a small saucepan over medium heat, 3 to 5 minutes. Whisk in the vinegar, lime juice, 3 tablespoons of the sugar, and salt.
Bring to a simmer and cook until the sugar and salt have dissolved, 1 to 2 minutes. Taste for sweetness then add more sugar as needed.
Pour brine over the onions. Allow to stand at room temperature until cooled. Serve or cover and refrigerate 2 to 3 weeks.

Nutrition Facts : ServingSize 1/4 cup, Calories 30, ProteinContent 0 g, CarbohydrateContent 7 g, FiberContent 0 g, SugarContent 5 g, FatContent 0 g, SaturatedFatContent 0 g, CholesterolContent 0 mg

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