I have a thing for pink food, and I don’t make enough of it. Truth is, I just love the color pink in general! It’s just so inviting, isn’t it?
I’ve been meaning to pickle some onions for a while, and I just let it slip me by. Not sure why though, because it literally has 3 ingredients (if you don’t count salt) and they are super easy to make!
Pickled onions have an amazing bite to them – with a hint of sweetness that works perfectly to cut through fatty meats – think 2nd cut brisket tacos, fried fish and chips, sandwiches, salads…and probably anything really! It’s one of those condiments that just keeps on giving…
The sweetness depends on you, and if you use a sweeter vinegar, you probably don’t need sugar at all. I used apple cider vinegar, but you can try red wine, sherry, champagne, rice wine – just don’t use balsamic. Obviously you want to preserve the beautiful pink color!
You can experiment with different flavors: garlic, peppercorns, tarragon – the possibilities are endless. I kept this pretty basic for your starting point. Have fun with it!
The vinegar acts as a preservative, so it lasts a while. But, it WON’T! because you. will. love. them!
Once you make this once, I guarantee you will always want to have a jar in your fridge at all times. Also, you don’t HAVE to use a mason jar if you don’t have one, but it sure looks cool. (make sure you use glass!)