Pickled Pink Onions Recipes

Steps:

• Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.
• Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar (see tip below). Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened.

Steps:

• Place 1/3 of onions in large (at least 2-quart) jar with tight-fitting lid.
• Add 2 rosemary sprigs.
• Repeat layering twice more with remaining onions and rosemary.
• Bring vinegar, 1 1/2 cups water, sugar, pickling spice, and salt to boil in medium saucepan over high heat, stirring until sugar dissolves.
• Reduce heat and simmer 2 minutes, stirring often.
• Pour hot liquid over onions, pushing onions down into liquid.
• If necessary, add just enough cold water to cover onions.
• Cool.
• Place lid on jar; refrigerate at least 1 day.
• (Can be made 2 weeks ahead; keep chilled.).