Wildly Pink Pickled Red Onions

“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.”
READY IN:
1hr 20mins
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

  • 3 quarts water
  • 1 quart vinegar
  • 12 cup salt
  • 2 12 cups sugar
  • 2 tablespoons pickling spices, wrapped in cheesecloth
  • 3 red onions, shaved (large ones)
  • 2 ounces grenadine (optional)

Directions

  1. 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.
  2. 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.
  3. Remove jar and let cool at room temperature. Tighten lid all the way.

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