Ingredients
-
2
-
6
-
2
-
1 1/2
-
1
-
1 1/2
-
2
-
-
-
-
-
-
-
-
Directions
Pink Pickled Onions, An addictive new (to me) substance that I can’t seem to stop eating Fantastic on tacos/tortillas, hamburgers/dogs, as a relish to smoked or barbecued meats, on salads, in salsas, and just plain good straight from the jar From epicurious/Bon Appetit , So easy to make and turned out great!! I had some on a BBQ chicken sandwhich then a few days later I had some on top of a slaw dog I can’t wait to find more uses for these! I did cut the recipe in half and made 2 quart sized jars I gave one to my neighbor and can’t wait to hear what she has to say about them! Made for THINK PINK 2010!
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Steps
|
1
Done
|
Place 1/3 of Onions in Large (at Least 2-Quart) Jar With Tight-Fitting Lid. |
|
2
Done
|
Add 2 Rosemary Sprigs. |
|
3
Done
|
Repeat Layering Twice More With Remaining Onions and Rosemary. |
|
4
Done
|
Bring Vinegar, 1 1/2 Cups Water, Sugar, Pickling Spice, and Salt to Boil in Medium Saucepan Over High Heat, Stirring Until Sugar Dissolves. |
|
5
Done
|
Reduce Heat and Simmer 2 Minutes, Stirring Often. |
|
6
Done
|
Pour Hot Liquid Over Onions, Pushing Onions Down Into Liquid. |
|
7
Done
|
If Necessary, Add Just Enough Cold Water to Cover Onions. |
|
8
Done
|
Cool. |
|
9
Done
|
Place Lid on Jar; Refrigerate at Least 1 Day. |
|
10
Done
|
(can Be Made 2 Weeks Ahead; Keep Chilled.). |
