For Your Valentine - Pink Onions

Count Down to Valentine's Day

Onions for your Valentine?  Too silly for words but this sweet-tart little condiment will put your Valentine's Day menu in the pink.  Extra quick and extra easy to make. 

Pink onions piled high on
an Eggs Benedict and Hash Brown
Potato brunch sandwich 
Pile them on a cheesy, rare roast beef sandwich.  Mound them on a crisp green salad.   Add yum to a dreary plate of meat loaf.

Looking for a great grilled fish topper?  Just before serving, toss some chopped fresh tomato, mango or pineapple (or add them all) with the pink onions and pile on the fish.  Yum!

They'll last several weeks in the fridge so you'll always have something pink to top a hot off the grill burger or a light, fluffy omelet.

Worried about onion breath?  Follow up by chewing a couple of spring of fresh parsley.  You'll be kissing sweet!

Pink Onions
The onions magically change from red to pink as they marinate.

Makes about 2 1/2 cups

3 1/2 cups thinly sliced red onions (lightly packed to measure - about 3 two inch in diameter onions)
1/4 cup sugar
1 1/2 cups apple cider vinegar (other vinegars not recommended)
1 cup tepid tap water
2 teaspoons mixed pickling spice

A canning funnel makes
it easy to fill the jar
Put the onions into a 1 quart canning jar. 
Add the remaining ingredients.  Cap. 

Add the pickling spices


Refrigerate at least 24 hours (longer is better) to marinate and pink up the onions. 

If you think about it (but if you don't, it's OK) shake the jar once or twice during the 24 hours to keep the juices blending.

Karla's Tips:
What's thinly sliced?  1/8 inch thick.  We do them in the food processor. You can do them by hand, too.

No pickling spice around the house?  You can leave it out. 
If you happen to have some mustard seed - which you won't if you don't have mixed pickling spice because they both are for the same kind of cooking and/or canning -  you can use 1 teaspoon of that and a 1/2 a bay leaf, crumbled instead of the mixed pickling spice.  But think twice before substituting other herbs and spices.  Sometimes they work out and sometimes they don't. 
Cap the jar with
a non reactive lid.
We save lids from
mayonnaise jars.
 They're just the right size.

We like to put this into a 1 quart canning jar.  The recipe fits exactly and then we can just keep it in the fridge. 

No canning jar?  No problem!
Toss everything together in a non reactive bowl.  A non reactive bowl is stainless steel, ceramic or glass. (So why didn't I just say stainless steel, ceramic or glass?)

Make sure the bowl has a tight fitting cover or the smells will get out and make everything in the fridge taste like pickled onions.  Don't use foil as a cover.  The acid from the vinegar and onions will pit aluminum foil.  So much to know for such a short recipe!


Popular Posts