"Pinkled"- Pink Pickled Onions
4
servings5
minutesMy homemade pink pickled onions (affectionately known as pinkled onions!) are the perfect quick pickles to partner with salads, tacos, sandwiches, burgers, curries, chili, and so much more!
By adding these vibrant pink onions to your next dish, not only do you elevate its visual appeal—perfect for your next Instagram photo—but you also introduce a delightful tang that complements various flavuors.
Crafting these quick pickled onions takes just 5 minutes, though I recommend letting them sit for about an hour before digging in. Rest assured, they will last for months stored in an airtight container in the fridge.
BIFF, BOSH, NOSH!
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Ingredients
1 large Red onion
250 ml White Wine Vinegar
3 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Mustard seeds - optional
1 teaspoon Cardomon pods - optional
- Tools
Mandolin
Saucepan
Jar
Directions
- Add the vinegar, sugar & salt to a boil in the small saucepan on high heat until the sugar has all dissolved.
- Whilst the pickle is heating up, add the sliced onions to a well-cleaned/sterilised glass jar or Tupperware box with a lid.
- Then, pour the pickle into the jar of onions and let stand at room temperature until cooled. Cover and pop in the fridge for up to 3/4 weeks (if they last that long)!!
Notes
- Get a mandolin for evenly sliced pickles. You will thank me for the new kitchen addition.
- If you follow the same recipes above but add 1tsp turmeric to white onions instead of red onions, you'll have a bright yellow pickled onion. I like to add dried chillis and cardomon to this recipe.
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