Best 5 Tickled Pinkpickled Onions Recipes

Are you looking for a delectable and unique pickling recipe that will add a burst of flavor to your culinary creations? Look no further than Tickled Pink Pickled Onions. This tangy and vibrant condiment is a delicious addition to any meal, from tacos and sandwiches to salads and charcuterie boards. Its delightful combination of sweet and tangy flavors, along with its eye-catching pink hue, makes it a standout among other pickled onion recipes. Whether you're a seasoned pickling enthusiast or just starting to explore the world of fermented foods, this guide will provide you with everything you need to create the perfect batch of Tickled Pink Pickled Onions.

Here are our top 5 tried and tested recipes!

PERFECT PICKLED ONIONS

Perfect Pickled Onions image

Fresh, cold, and crisp pickled onions. So easy to make, you should always have these on hand to jazz up sandwiches, salads, charcuterie boards, tacos, and more. The leftover pickling liquid can be used to make dressings or marinades. They add a bright, tangy bite when served alongside rich foods.

Provided by NicoleMcmom

Time 8h30m

Yield 24

Number Of Ingredients 10

Ingredients

3 medium red onions
2 cloves garlic, or to taste
1 medium jalapeno pepper, sliced, or to taste
2 bay leaves
½ teaspoon crushed red pepper flakes, or to taste
3 cups apple cider vinegar
1 ½ cups water
⅓ cup white sugar
4 teaspoons kosher salt
1 teaspoon whole black peppercorns

Steps:

Cut onions into very thin slices; place in two 1-quart glass jars or one large bowl, packing them tightly together. Add garlic cloves, jalapeno slices, bay leaves, and pepper flakes.
Combine vinegar, water, sugar, salt, and peppercorns in a medium saucepan over medium-high heat. Bring to a simmer. Cook, stirring often until sugar and salt dissolve. Remove from the heat and let stand for 10 minutes.
Pour warm liquid over the onions and press down if necessary to submerge. Cover and refrigerate, 8 hours to overnight. Serve immediately or store in the refrigerator for up to 1 month.

Nutrition Facts : Calories 23.5 calories, Carbohydrate 4.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 322.6 mg, Sugar 3.5 g

PICKLED ONIONS

Pickled Onions image

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

Ingredients

1 red onion, finely chopped
½ cup red wine vinegar
3 tablespoons distilled white vinegar
1 ½ tablespoons salt
2 teaspoons white sugar

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

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

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.).

PINK PICKLED ONIONS

Pink Pickled Onions image

Categories Onion Summer Bon Appétit

Yield Makes about 8 cups

Number Of Ingredients 7

Ingredients

2 pounds red onions, thinly sliced, separated into rings
6 4-inch fresh rosemary sprigs
2 cups Champagne vinegar or white wine vinegar
1 1/2 cups water
1 cup sugar
1 heaping tablespoon mixed pickling spice
2 teaspoons coarse 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.)

TICKLED PINK PICKLED EGGS OR PRETTY IN PINK PICKLED EGGS

Tickled Pink Pickled Eggs or Pretty in Pink Pickled Eggs image

My mom made these all the time when I was a little girl and I loved them. These eggs are such a pretty color when they're done and although they look nice they're very spicy and bite you back when you bite into them! They're quite pretty sliced over a salad or as an appetizer on the buffet table or just eat the yummy things for no other reason than the fact that you want a cute, spicy, pickled egg! They get their gorgeous color from the beets which are delish too. The onion rings can be used to garnish a salad as well. Heck, use all the goodies from the jar; you just can't go wrong with this one.

Provided by Piper Lee

Categories Vegetable

Time P5DT30m

Yield 24 pickled eggs plus beets and onions, 24 serving(s)

Number Of Ingredients 5

Ingredients

2 dozen hard-boiled eggs, shelled
2 (15 ounce) cans whole baby beets, undrained (use a good quality canned beet for the best color and can size is approximate.)
1 (8 ounce) jar hot chili peppers (these are small hot yellow peppers and jar size is approximate)
1 large onion, sliced into rings
apple cider vinegar

Steps:

In a gallon jar dump in the yellow chili peppers, juice and all.
Then dump in the undrained beets over the peppers.
Place the sliced onion rings on top of the beets.
Then place the shelled, whole eggs in on top of the onion rings.
Pour vinegar over everything to cover, making sure that all the ingredients are immersed in the vinegar, beet juice & chili juice.
Put the lid on the jar or cover it with plastic wrap and refrigerate for 5 to 7 days.
As I said, these are just gorgeous sliced and the beets and onions are yummy too. I don't eat the peppers because they're just too hot for me, but the brave may want to munch on them as well.
Enjoy!

Nutrition Facts : Calories 99, Fat 5.4, SaturatedFat 1.6, Cholesterol 186.5, Sodium 90.6, Carbohydrate 5.4, Fiber 1.2, Sugar 3.7, Protein 7.1

Tips:

Choose firm, small pickling onions for the best results.
Use a sharp knife to slice the onions thinly and evenly.
Make sure the vinegar solution is completely covering the onions in the jar.
Let the onions pickle for at least 24 hours before eating, but the longer you pickle them, the better they will taste.
Store the pickled onions in a cool, dark place for up to 2 months.

Conclusion:

Pickled onions are a delicious and versatile condiment that can be used to add a tangy, briny flavor to a variety of dishes. They are especially popular as a topping for tacos, burgers, and sandwiches, but they can also be used in salads, slaws, and even cocktails. With just a few simple ingredients and a little bit of time, you can easily make your own pickled onions at home. So next time you're looking for a way to add some extra flavor to your meal, give pickled onions a try!