Hearty Brisket Tacos With Pink Pickled Onions Recipes

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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

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.).

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