Ingrédients pour Wildly Pink Pickled Red Onions
- 1/2 cup water
- Vinegar
- 1 tablespoon salt
- 1/4 cup sugar
- Pickling Spices
- Red Onions
- 2 tablespoons grenadine
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Comment préparer Wildly Pink Pickled Red Onions
- Sterilize one 1-pint mason jar.
- In a medium saucepan, combine 1 cup white vinegar, 1/2 cup water, 1/4 cup sugar, 1 tablespoon salt, and 1 teaspoon black peppercorns. Bring to a boil over medium-high heat.
- Add 1 large red onion, thinly sliced, to the boiling liquid. Return to a boil.
- Reduce heat to low and simmer for 5 minutes.
- Remove from heat and stir in 2 tablespoons grenadine. Let cool slightly.
- Carefully transfer the hot pickled onions to the sterilized jar using a slotted spoon.
- Top up the jar with the remaining pickling liquid, leaving 1/2-inch headspace.
- Secure the lid and band on the jar.
- Process in a boiling water bath for 15 minutes (adjust processing time based on your altitude – check a canning guide for precise instructions).
- Remove the jar from the boiling water and let cool completely at room temperature. You should hear a 'pop' as the lid seals.
- Once completely cool, check to ensure the lid is sealed. Store in a cool, dark place. Refrigerate after opening.
Nutrition Information (Approximate per serving)
Sodium
2361 g
Sugar
2056g
Fat
0g
Carbs
177g