Name: Wildly Pink Pickled Red Onions
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 quart
Ingredients: 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)

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Recipe by Busters friend

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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
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ingredients

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)

directions

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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RECIPE MADE WITH LOVE BY

@Busters friend

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@Busters friend

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"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."

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review by Sydney Mike

10/19/2009

Made this recipe as written then divided the onions into four 1-cup containers & gave away 3 of them as gifts ~ Wanted to get feed-back & also see how long they do without the actual canning! So far we've managed to string our portion out for a full week, & they're still very nice tasting! Thanks for a great keeper of a recipe! [Tagged, made & reviewed in Think PINK event for this October]

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creation by Busters friend

4/29/2009

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.