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Pink Pickled Onions

Pink Pickled Onions

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  • 2 pounds red onions, thinly sliced, separated into rings
  • 6 4-inch fresh rosemary sprigs
  • 2 cups Champagne vinegar or white wine vinegar
  • 1 heaping tablespoon mixed pickling spice
  • 2 teaspoons coarse kosher salt

Recipe Preparation

  • Place 1/3 of onions in large (at least 2-quart) jar with tight-fitting lid. Add 2 rosemary sprigs. Repeat layering twice more with remaining onions and rosemary.

  • Bring vinegar, 1 1/2 cups water, sugar, pickling spice, and salt to boil in medium saucepan over high heat, stirring until sugar dissolves. Reduce heat and simmer 2 minutes, stirring often. Pour hot liquid over onions, pushing onions down into liquid. If necessary, add just enough cold water to cover onions. Cool. Place lid on jar; refrigerate at least 1 day. DO AHEAD Can be made 2 weeks ahead; keep chilled.

Reviews Section

Watch the video: Pickled Red Onions (June 2022).


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