Wildly pink onions... these sound like just the thing to top a salad, a sandwich or even a creamy winter potaot soup with (diced of course LOL). Chef Tory McPhail of Commander's Palace shared the recipe for these wildly pink onions in The Times-Picayune. I think I'll be canning into pint jars for us though. Love the grnadine idea - that'll turn 'em pink for sure.

Ingredients

quarts water↗3 quarts
quart vinegar↗1 quart
cup salt↗1⁄2 cup
cups sugar↗2 1⁄2 cups
pickling spices, wrapped in cheesecloth2 tablespoons
red onions, shaved↗3
(large ones)
grenadine2 ounces
(optional)

Step-by-step instructions

1
Sterilize a 1-quart Mason jar. Bring first 5 ingredients to a boil. Add onion and return to a boil. Turn off heat. Add grenadine.
2
Transfer hot onions to jar. Top up jar with liquid, leaving ½-inch head space. Place top and band on jar. Place jar in boiling water to cover for 45 minutes.
3
Remove jar and let cool at room temperature. Tighten lid all the way.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App