• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Pickled Pink Onions

March 8, 2010 | Condiments, Vegetables

I gotta tell you, I’m just tickled pink about these pickled pink onions. This may sound like a weird recipe to post, but ever since I last had them with the fish tacos at the Pioneer restaurant near my house, I’ve been meaning to make them at home. Lest you think this is some elaborate Little House on the Prairie type of canning project, rest assured, I wouldn’t take you there!Instead, this is a quick pickle, and it starts with thinly sliced red onions. You can pickle white onions as well, but it’s that red coloring that gets leached out and gives them that lovely pink hue. I sliced mine into half moons, but you can also slice them into rings.Put the onions into a non-reactive (important) stainless steel pot and cover with vinegar and pickling spices. I’ll credit David Liebowitz with the suggestion of star anise and I think it adds a nice subtle background flavor. If you don’t have that, you can omit or use a cinnamon stick or some allspice. I also used cider vinegar instead of white vinegar, a couple of bay leaves, and some peppercorns. Cover, bring to a boil, reduce heat and simmer for 30 minutes.Let the onions cool then store in a covered jar in the refrigerator, making sure to pack the onions in the pickling liquid to preserve them. I’ve read they will last weeks, so I intend to enjoy them on sandwiches, pork chops, scrambled eggs, fish tacos and more!

Pickled Pink Onions
Yields a little more than a pint, or about 6 servings

1 large red onion, sliced into thin half moons or rings
1 cup cider vinegar
1/4 cup sugar
1 teaspoon whole black peppercorns
2 bay leaves
1 star anise

Combine all ingredients in a non-reactive stainless steel pot. Cover, bring to a boil, reduce heat and simmer for 30 minutes. Let cool then pack into a clean glass jar, cover and store in the refrigerator for up to 3 weeks.


2 Responses | TrackBack URL | Comments Feed

  1. i love pickled onions! they spice up every sandwich. for a very quick / instant version i just finely slice an onion, sprinkle sugar on top and let it stand for half an hour (sometimes even less). then add a little vinegar to balance the taste. YUM!


  2. I love the pink colour of the onions! So pretty.


Leave a Reply

About Michele

My Cookbooks


Profile in Colorado Homes & Lifestyles

CHL with books 7-2014

Restaurant Reviews

  • session kitchen denver dining room
  • tapas
  • chinese takeout
  • beast and bottle denver pork tostados
  • taste of the nation vail
  • acorn denver restaurant duck confit tom yum noodle bowl
  • ma peche new york sweetbreads

Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic barbecue basil beans bechamel beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate Christmas cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting rosemary salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini


Click on the Door to Door Organics logo above to sign up for delivery and receive 10% off your first order!

Help End Hunger


Other Stuff

Cooking with Michele

my foodgawker gallery

Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School