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Wildly Pink Pickled Red Onions

The first time I tasted truly exceptional pickled onions, I was at a tiny tapas bar in Seville. They were served alongside salty manchego cheese and crusty bread, their vibrant pink hue practically glowing under the warm Spanish sun. The sweet and tangy crunch was a revelation, a perfect counterpoint to the richness of the cheese. I remember thinking, “I need to learn how to make these.” These Wildly Pink Pickled Red Onions, inspired by a Commander’s Palace recipe, capture that same magic – a burst of flavor and color that elevates any dish.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yields: Approximately 1 quart
Dietary Type: Vegan, Gluten-Free

Ingredients

3 quarts water
1 quart vinegar
½ cup salt
2 ½ cups sugar
2 tablespoons pickling spices, wrapped in cheesecloth
3 large red onions, shaved
2 ounces grenadine (optional, for enhanced color)

Equipment Needed

1-quart Mason jar (or larger, sterilized)
Large pot
Cheesecloth
String or twine
Tongs
Large spoon
Boiling water bath canner (optional, for longer storage)

Instructions

Begin by sterilizing your 1-quart Mason jar. This is crucial for preventing spoilage, especially if you plan on storing the pickled onions for an extended period. You can sterilize the jar by boiling it in water for 10 minutes, or by running it through a hot cycle in your dishwasher. Ensure the lid and band are also sterilized.
In a large pot, combine the water, vinegar, salt, sugar, and pickling spices. Use a piece of cheesecloth to bundle the pickling spices together. Secure the bundle with kitchen string or twine. This makes it easy to remove the spices later.
Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure the salt and sugar dissolve completely. This creates the pickling brine, which will both preserve the onions and infuse them with flavor.
Add the shaved red onions to the boiling brine. Ensure the onions are fully submerged in the liquid. Return the mixture to a boil for just a minute or two.
Once the mixture returns to a boil, turn off the heat immediately. You don’t want to overcook the onions, as they will become too soft.
Stir in the grenadine, if using. The grenadine adds a beautiful, deep pink color to the onions and a subtle sweetness. This step is optional, but highly recommended if you want that vibrant “wildly pink” hue.
Carefully transfer the hot onions and the brine to the sterilized jar. Use a large spoon to scoop the onions into the jar, and then ladle the hot liquid over them, ensuring they are fully covered.
Leave ½-inch of headspace at the top of the jar. Headspace is the space between the top of the food and the lid of the jar. This allows for proper sealing during the canning process.
Remove any air bubbles from the jar by gently tapping it on the counter or by using a non-metallic utensil.
Wipe the rim of the jar with a clean, damp cloth to ensure a good seal.
Place the lid on the jar and secure it with the band, tightening it fingertip tight. This means tightening the band until you feel resistance, and then backing off slightly.
Process the jar in a boiling water bath for 45 minutes. Place the jar in a boiling water bath canner filled with enough water to cover the jar by at least 1 inch. Bring the water to a rolling boil, then process for the specified time. This step is essential for long-term storage at room temperature. If you are not planning to can the onions, you can skip this step and store them in the refrigerator.
Using canning tongs, carefully remove the jar from the boiling water bath and place it on a towel-lined surface to cool.
Let the jar cool completely at room temperature. As the jar cools, you should hear a “popping” sound, which indicates that the lid has sealed properly.
After the jar has cooled completely, check the seal by pressing down on the center of the lid. If the lid doesn’t flex or pop up and down, it’s sealed correctly. If the lid flexes, the jar didn’t seal properly, and you should refrigerate the onions and use them within a few weeks.
Once cooled, tighten the lid all the way.

Expert Tips & Tricks

For a milder onion flavor, soak the shaved red onions in ice water for 30 minutes before pickling. This helps to remove some of the sharpness.
Experiment with different vinegars! White vinegar provides a classic tang, while apple cider vinegar adds a touch of sweetness. Red wine vinegar can also be used for a richer flavor.
Adjust the amount of sugar to your liking. If you prefer a less sweet pickle, reduce the amount of sugar by ¼ cup.
Don’t be afraid to customize the pickling spices. Add a pinch of red pepper flakes for a touch of heat, or a few cloves of garlic for extra flavor.
If you don’t have cheesecloth, you can use a coffee filter to hold the pickling spices.
If you plan on storing the onions for a long time, make sure to use proper canning techniques. This will help to prevent spoilage and ensure that the onions are safe to eat.
To quickly cool the onions, place the jar in an ice bath after removing it from the boiling water bath. This will help to stop the cooking process and prevent the onions from becoming too soft.

Serving & Storage Suggestions

These Wildly Pink Pickled Red Onions are incredibly versatile and can be used in a variety of dishes. They are delicious on salads, sandwiches, tacos, burgers, and even as a topping for grilled meats or fish. They also make a great addition to cheese boards or charcuterie platters.

Storage: If properly canned, these pickled red onions can be stored at room temperature for up to one year. Once opened, refrigerate the jar and use the onions within a few weeks. Uncanned onions should always be stored in the refrigerator and will last for about a month.
Serving: Serve the pickled onions chilled or at room temperature. They are best served after they have had a chance to sit in the brine for at least a few days, which allows the flavors to meld and develop.

Nutritional Information

(Estimated per serving, based on a yield of approximately 1 quart, assuming 16 servings)

Nutrient	Amount per Serving	% Daily Value
Calories	140 kcal	7%
Total Fat	0g	0%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	1417 mg	59%
Total Carbohydrate	35g	12%
Dietary Fiber	0.3g	1%
Sugars	32g	N/A
Protein	0.1g	0%

Variations & Substitutions

Spicy Pickled Onions: Add a pinch of red pepper flakes or a few slices of jalapeno to the brine for a spicy kick.
Sweet and Sour Pickled Onions: Add a tablespoon of honey or maple syrup to the brine for a sweeter flavor.
Herbed Pickled Onions: Add a few sprigs of fresh thyme, rosemary, or oregano to the brine for an herbed flavor.
Other Vegetables: Try pickling other vegetables, such as cucumbers, carrots, or bell peppers, using the same brine.
Vinegar Variations: Malt vinegar would bring a different dimension to the flavor profile.

FAQs (Frequently Asked Questions)

Q: Do I have to use red onions? Can I use white or yellow onions instead?
A: While red onions are preferred for their color and mild flavor, you can use white or yellow onions. Keep in mind that the color will be different, and the flavor may be slightly stronger.

Q: Can I skip the boiling water bath canning process?
A: Yes, you can skip the canning process if you plan to store the pickled onions in the refrigerator. However, they will only last for a few weeks in the fridge, whereas canned onions can be stored at room temperature for up to a year.

Q: What are pickling spices?
A: Pickling spices are a blend of various spices, such as mustard seeds, coriander seeds, bay leaves, peppercorns, and cloves, used to flavor pickles and pickled vegetables. You can find them at most grocery stores or online.

Q: My pickled onions are too salty. What can I do?
A: If the pickled onions are too salty, you can rinse them with water before serving to remove some of the excess salt.

Q: The onions turned blueish. Are they still safe to eat?
A: Sometimes, onions can turn slightly blue or green when pickled due to a chemical reaction between the onion and the vinegar. This is harmless and does not affect the safety or flavor of the onions.

Final Thoughts

These Wildly Pink Pickled Red Onions are more than just a condiment; they are a burst of flavor and color that can elevate any dish. Whether you’re topping a simple salad or adding a zing to your favorite taco recipe, these pickled onions are sure to impress. So, gather your ingredients, sterilize your jars, and get ready to create a batch of these vibrant and delicious pickled onions. Don’t hesitate to experiment with different spices and flavors to create your own unique twist! Share your creations and let me know how they turn out. And why not try them with a rich, slow-cooked chili? They’re a match made in culinary heaven!

Wildly Pink Pickled Red Onions Recipe