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.).

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.