Best 6 Pickled Pink Onions Recipes

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Brighten up your salads, tacos, sandwiches, and more with these tangy and slightly sweet pickled pink onions. Made with red onions, vinegar, sugar, and spices, these pickled onions are incredibly easy to make and can be ready to enjoy in just a few hours.

In this article, you'll find three different recipes for pickled pink onions:

1. Classic Pickled Pink Onions: This is the basic recipe for pickled pink onions, made with red onions, vinegar, sugar, salt, and peppercorns.

2. Spicy Pickled Pink Onions: If you like a little heat, try this recipe for spicy pickled pink onions. It includes red onions, vinegar, sugar, salt, peppercorns, and a pinch of cayenne pepper.

3. Sweet Pickled Pink Onions: For a sweeter version of pickled pink onions, try this recipe. It includes red onions, vinegar, sugar, salt, and a touch of honey.

No matter which recipe you choose, you're sure to enjoy these delicious and versatile pickled pink onions. They're a great way to add a pop of flavor and color to your favorite dishes.

Let's cook with our recipes!

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

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.).

HEARTY BRISKET TACOS WITH PINK PICKLED ONIONS



Hearty Brisket Tacos with Pink Pickled Onions image

Provided by Molly Yeh

Categories     main-dish

Time 3h40m

Yield 6 to 8 servings

Number Of Ingredients 22

3 tablespoons canola or vegetable oil
One 3- to 4-pound piece brisket
Kosher salt and freshly ground black pepper
3 tablespoons canola or vegetable oil, for searing
1 large onion, sliced
2 large carrots, large dice
2 ribs celery, large dice
4 cloves garlic, minced
2 cups beef broth
1/2 orange, juiced
1/2 cup red wine
2 bay leaves
One 26.46-ounce package crushed tomatoes, such as Pomi
Tortillas, warmed if desired, for serving
Pink Pickled Onions, recipe follows
Queso fresco, lime wedges, cilantro leaves, hot sauce, salsa, sour cream, shredded purple cabbage tossed with a splash of vinegar, lettuce and any other fixings you'd like, for serving
1 cup warm water
1/2 cup apple cider vinegar
1 1/2 tablespoons sugar
Kosher salt
1 large red onion, thinly sliced
Hot sauce, for seasoning

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.

WILDLY PINK PICKLED RED ONIONS



Wildly Pink Pickled Red Onions image

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

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)

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



Pink Pickled Onions image

Categories     Onion     Summer     Bon Appétit

Yield Makes about 8 cups

Number Of Ingredients 7

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 ONIONS!



Tickled pink....pickled onions! image

I have played around with this recipe till I got it just right! And the drained juice from the onions is so good it any Mexican dish. NOTE: If I am not going to use the onions right away "in a few days" I'll drain the onions and keep them in an air tight container. Depending on how big your onions are,you may need more or...

Provided by Irisa Raina 9

Categories     Other Side Dishes

Time 15m

Number Of Ingredients 5

1 medium red onion
1 medium sweet white onion
12 limes
1 tablespoon white sugar
1 tablespoon sea salt

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



Pickled Pink Onions image

These transparent onions are so good on your chili, or burgers or hot dogs, pizza etc...The more toppings you can brings to any party or picnic the better and these will be the hit of the party..be ready to give up the recipe!

Provided by Pat Duran

Categories     Other Salads

Time 10m

Number Of Ingredients 7

2 large red onions, thinly sliced
4 c water
4 Tbsp vinegar, divided
2 Tbsp vegetable oil
1 tsp mustard seeds
1/2 tsp cumin seeds
to taste salt

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.

Tips:

  • Use a mandoline or sharp knife to thinly slice the onions.
  • Use a glass jar or container with a tight-fitting lid.
  • Make sure the onions are completely covered by the vinegar solution.
  • Store the pickled onions in a cool, dark place.
  • The pickled onions will keep for up to 2 months.
  • Use pickled onions as a condiment for tacos, sandwiches, burgers, or salads.

Conclusion:

Pickled pink onions are a delicious and versatile condiment that can be used to add a pop of color and flavor to a variety of dishes. They are easy to make and can be stored for up to 2 months. So next time you're looking for a quick and easy way to add some flavor to your meal, give pickled pink onions a try!

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