Wildly Pink Pickled Red Onions Recipe #368505
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.
1½ hours | 20 min prep
1 quart
- 3 quarts water
- 1 quart vinegar
- 1/2 cup salt
- 2 1/2 cups sugar
- 2 tablespoons pickling spices, wrapped in cheesecloth
- 3 red onions, shaved (large ones)
- 2 ounces grenadine (optional)
- 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.
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5 stars