Recipe: Pink Pickled Onions
Last updated: October 17, 2024, at 6:53 p.m. PT
Originally published: January 21, 2021, at 11:09 a.m. PT
These pretty pickled onions are a wonderful addition to salads, sandwiches or on top of grilled fish.
INGREDIENTS
- 1 large red onion, sliced into half moons
- 1 teaspoon salt
- 1/4 cup honey
- ½ cup apple cider vinegar
- 1/2 cup water
- 1/4 teaspoon whole black peppercorns
- 1/8 teaspoon crushed red pepper flakes
- 2 cloves garlic, sliced
INSTRUCTIONS
- Heat salt, honey, vinegar and water in a small saucepan until sugar has dissolved.
- Add peppercorns, red pepper flakes and garlic to a pint-sized glass jar and top with onions, packing down as needed.
- Pour warm vinegar mixture over the onions, topping with a bit of hot water if needed.
- Close lid and store in the refrigerator for at least 2 hours.
NOTES
Onions are ready as soon as they have cooled down and will last for at least a month in the fridge.
Locations:
Auburn Valley YMCA
Bellevue Family YMCA
Coal Creek Family YMCA
Dale Turner Family YMCA
Downtown Seattle YMCA
Matt Griffin YMCA
Meredith Mathews East Madison YMCA
Northshore YMCA
Sammamish Community YMCA
Snoqualmie Valley YMCA
University Family YMCA
West Seattle & Fauntleroy YMCA
Kent YMCA
Camp Colman
Camp Orkila
Category:
Recipes
Condiments
Salad
Sides
Vegetarian
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