Pink Onions 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.).
QUICK PICKLED ONIONS
These colourful, spiced sweet and sour onions add piquancy to a ploughman's, or a sharp finish to Mexican food - an ideal edible gift to make ahead and pop in a homemade hamper
Provided by Cassie Best
Categories Side dish
Time 20m
Yield Makes 500g
Number Of Ingredients 8
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.
Nutrition Facts : Calories 34 calories, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Sodium 1.5 milligram of sodium
WILDLY PINK PICKLED RED ONIONS
Wildly pink onions... these sound like just the thing to top a salad, a sandwich or even a creamy winter potaot soup with (diced of course LOL). Chef Tory McPhail of Commander's Palace shared the recipe for these wildly pink onions in The Times-Picayune. I think I'll be canning into pint jars for us though. Love the grnadine idea - that'll turn 'em pink for sure.
Provided by Busters friend
Categories Onions
Time 1h20m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Sterilize a 1-quart Mason jar. Bring first 5 ingredients to a boil. Add onion and return to a boil. Turn off heat. Add grenadine.
- Transfer hot onions to jar. Top up jar with liquid, leaving ½-inch head space. Place top and band on jar. Place jar in boiling water to cover for 45 minutes.
- Remove jar and let cool at room temperature. Tighten lid all the way.
Nutrition Facts : Calories 2245, Fat 0.3, SaturatedFat 0.1, Sodium 56672.5, Carbohydrate 533.6, Fiber 4.6, Sugar 514, Protein 3
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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