Zutaten für Pink Pickled Onions
- Red Onions
- Fresh Rosemary
- Champagne Vinegar
- 1 1/2 cups water
- 1/2 cup granulated sugar
- Whole Mixed Pickling Spices
- Kosher Salt
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Zubereitung von Pink Pickled Onions
- Sterilize a large jar with a tight-fitting lid.
- Layer 1/3 of the thinly sliced red onions in the jar.
- Add 2 sprigs of fresh rosemary.
- Repeat layers twice more with the remaining onions and rosemary, ending with onions.
- In a medium saucepan, combine 2 cups apple cider vinegar, 1 1/2 cups water, 1/2 cup sugar, 2 tablespoons pickling spice, and 1 tablespoon kosher salt.
- Bring the mixture to a boil over high heat, stirring constantly until the sugar dissolves completely.
- Reduce heat to low and simmer for 2 minutes, stirring frequently.
- Carefully pour the hot pickling liquid over the onions in the jar, pressing down gently to submerge them completely.
- Add cold water if necessary to ensure all the onions are fully covered by the liquid.
- Let the jar cool completely to room temperature.
- Secure the lid tightly on the jar.
- Refrigerate for at least 24 hours (longer is better for deeper flavor!), before enjoying.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
119g
Fat
0g
Carbs
12g
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