Best Tickled Pinkpickled Onions Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TICKLED PINK....PICKLED ONIONS!



Tickled pink....pickled onions! image

I have played around with this recipe till I got it just right! And the drained juice from the onions is so good it any Mexican dish. NOTE: If I am not going to use the onions right away "in a few days" I'll drain the onions and keep them in an air tight container. Depending on how big your onions are,you may need more or...

Provided by Irisa Raina 9

Categories     Other Side Dishes

Time 15m

Number Of Ingredients 5

1 medium red onion
1 medium sweet white onion
12 limes
1 tablespoon white sugar
1 tablespoon sea salt

Steps:

  • 1. Mix the sugar and salt together.
  • 2. Slice the onions thin and place them in a glass bowl, add the sugar/salt mixture and toss to coat. Let sit on the counter for 15 minutes tossing occasionally.
  • 3. Juice the limes and pour over the onions. Let sit about 1 hour on the counter. Mixing every 15 minutes or so.
  • 4. Then cover and place in the refrigerator. You'll want to mix or toss the onion, lime juice mixture oh about every few hours the first couple of days.
  • 5. Once you see the red onions start to bleed out some color & start to turn rosy you can leave them in the lime juice " no more than a couple of days " till you are ready to use them.
  • 6. When you are ready to use them, drain them from the lime juice, " do not discard the juice " freeze it for another use.
  • 7. These should last for several weeks in the refrigerator.

PERFECT PICKLED ONIONS



Perfect Pickled Onions image

Fresh, cold, and crisp pickled onions. So easy to make, you should always have these on hand to jazz up sandwiches, salads, charcuterie boards, tacos, and more. The leftover pickling liquid can be used to make dressings or marinades. They add a bright, tangy bite when served alongside rich foods.

Provided by NicoleMcmom

Time 8h30m

Yield 24

Number Of Ingredients 10

3 medium red onions
2 cloves garlic, or to taste
1 medium jalapeno pepper, sliced, or to taste
2 bay leaves
½ teaspoon crushed red pepper flakes, or to taste
3 cups apple cider vinegar
1 ½ cups water
⅓ cup white sugar
4 teaspoons kosher salt
1 teaspoon whole black peppercorns

Steps:

  • Cut onions into very thin slices; place in two 1-quart glass jars or one large bowl, packing them tightly together. Add garlic cloves, jalapeno slices, bay leaves, and pepper flakes.
  • Combine vinegar, water, sugar, salt, and peppercorns in a medium saucepan over medium-high heat. Bring to a simmer. Cook, stirring often until sugar and salt dissolve. Remove from the heat and let stand for 10 minutes.
  • Pour warm liquid over the onions and press down if necessary to submerge. Cover and refrigerate, 8 hours to overnight. Serve immediately or store in the refrigerator for up to 1 month.

Nutrition Facts : Calories 23.5 calories, Carbohydrate 4.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 322.6 mg, Sugar 3.5 g

Related Topics