Pink pickled onions
- Published: 27 Jul 22
- Updated: 18 Mar 24
Learn how to make pink pickled onions with this easy recipe. Use the bright pink, tangy onions to adorn burgers, salads and tacos.
Add a few pickled onions to this epic Kiwi beef burger with pickled beetroot and a fried egg.
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Makes enough to fill a 250ml sterilised jar -
Hands-on time 5 min, plus pickling
Nutrition
- Calories
- 16kcals
- Fat
- 0.1g (0g saturated)
- Protein
- 0.4g
- Carbohydrates
- 2.9g (2.4g sugars)
- Fibre
- 0.7g
- Salt
- 0.1g
delicious. tips
This recipe is easily scaled up – fill a jar with them and use them to adorn all sorts of tacos, sandwiches and salads.
These onions are ready to eat after 20 minutes but make them up to 3 days in advance for a more pronounced, almost fluorescent pink colour.
Pouring boiling water on raw sliced onions removes some of their astringency and breaks them down a little, making it easier for the lime juice to do its pickling magic. Try this method whenever you’re serving raw onions in salads or burgers to mellow out their raw flavour.