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
Yields:
Units:

ingredients

  • 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

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Busters friend
Contributor
@Busters friend
Contributor
"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Sydney Mike
    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]
    Reply
  2. Busters friend
    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.
Advertisement