Best 6 Pickled Pink Onions Recipes

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.).

HEARTY BRISKET TACOS WITH PINK PICKLED ONIONS

Steps:

• Preheat the oven to 325 degrees F.
• Season the brisket on both sides with salt and pepper. Heat an oven-safe Dutch oven over medium-high heat and coat the bottom with canola oil. Sear the brisket until browned on each side, 4 to 6 minutes. Remove and set aside. Add the onion, celery and carrots to the pot and cook until soft, 5 to 7 minutes. Add the garlic and cook, stirring, for 2 more minutes. Return the brisket to the Dutch oven, fat-side up. Add the broth, orange juice, wine, bay leaves and tomatoes. Cover and place in the oven until fork-tender, 3 to 4 hours.
• Remove the brisket from the pot and place it on a cutting board. Slice thinly and then shred using two forks. Remove the bay leaves and discard. Return the shredded brisket to the pot and simmer until ready to serve, about 10 minutes.
• Assemble your tacos with the tortillas, brisket and Pink Pickled Onions. Add all your favorite toppings and enjoy!
• Whisk together the water, vinegar, sugar and 1 teaspoon salt. Add the onion, cover, and let sit at room temperature for 1 hour or in the refrigerator overnight. add tabasco sauce to taste.

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.)

WILDLY PINK PICKLED RED ONIONS

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.

TICKLED PINK....PICKLED ONIONS!

Steps:

• 1. Mix the sugar and salt together.
• 2. Slice the onions thin and place them in a glass bowl, add the sugar/salt mixture and toss to coat. Let sit on the counter for 15 minutes tossing occasionally.
• 3. Juice the limes and pour over the onions. Let sit about 1 hour on the counter. Mixing every 15 minutes or so.
• 4. Then cover and place in the refrigerator. You'll want to mix or toss the onion, lime juice mixture oh about every few hours the first couple of days.
• 5. Once you see the red onions start to bleed out some color & start to turn rosy you can leave them in the lime juice " no more than a couple of days " till you are ready to use them.
• 6. When you are ready to use them, drain them from the lime juice, " do not discard the juice " freeze it for another use.
• 7. These should last for several weeks in the refrigerator.

PICKLED PINK ONIONS

Steps:

• 1. In a 2 to 3 quart saucepan over high heat, bring the water and 3 Tablespoons of the vinegar to a boil. Add the sliced onions, and push them down into the liquid.
• 2. Return to a boil and cook, uncovered for 2 to 3 minutes. Drain well and let cool. --- In a large bowl combine onions with remaining ingredients, salting to taste. Stir to coat evenly.
• 3. Cover loosely with foil and refrigerate until well chilled- even overnight.