Pickled pink onions

This recipe for pickled pink onions is quick to prepare and delicious as a side dish with tacos and wraps. You only need a few simple ingredients, and this recipe only takes 10 minutes to prepare!

Just like my Asian cucumber salad you make these pink onions by letting the sugar devolve in warm vinegar and spices.

The vinegar is also what gives the onions their bright pink color.

Ingredients

Red onion - I prefer to use red onions for this recipe. These have a milder flavor, and the vinegar gives them a beautiful pink color.

You can use regular or sweet onions, but your pickled onions won't get a bright pink color.

Vinegar - a neutral vinegar such as white vinegar is fine for making pickled onions, but also try white wine vinegar or apple cider vinegar.

I recommend using white vinegar so that the color of the red onions comes out well.

Sugar - ordinary granulated sugar is perfect for this recipe. For some variation, you can also replace this with honey, cane sugar, or coconut blossom sugar.

Spices - I use black peppercorns in my recipe, but you can also add anise, cardamom, allspice grains, or juniper berries.

Equipment

You will need a saucepan and empty jars for this recipe to store the pickled red onion. I always use empty jam jars when I make this recipe.

You will also need a cutting board and a sharp knife or mandolin. Using a mandolin will give you very thin, even slices.

Storage

In the refrigerator, pickled onions stay good for about a week.

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