Hot Pink Pearl Onion Pickles Recipes
PINK PICKLED ONIONS
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
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 ONIONS
A tangy and easy little condiment to spice up any dish.
Provided by Bobi
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Bring the onion, red wine vinegar, white vinegar, salt, and sugar to a boil in a saucepan over medium-high heat. Remove from heat and allow mixture to steep until the onion is tender, about 20 minutes. Cool completely before serving.
Nutrition Facts : Calories 18.6 calories, Carbohydrate 4.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1744.8 mg, Sugar 2.2 g
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.)
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