Vibrant, tangy, and irresistibly crunchy, pink pickled onions are more than just a pretty garnish: they’re a flavor-packed addition that can elevate almost any hearty dish. Their striking color comes naturally from red onions and a quick pickling brine, making them both visually appealing and delicious. Quick to make and endlessly versatile, these pickled onions bring a punch of acidity and a touch of sweetness that can transform everyday meals into something extraordinary.
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What can you do with the pink pickled onions?
Pink pickled onions are perfect for adding brightness and crunch to your creations. They’re a great topping for tacos, sandwiches and burgers, providing a refreshing addition to rich or savory flavors. Sprinkle them over salads, buddha bowls, soups or roasted vegetables. Add the pink pickled onions anytime a dish could use a pop of color and a burst of flavor, like skewers or burgers. They work like a charm on my Banh mi sandwich.
PINK PICKLED ONIONS
Recommended Equipment
Ingredients
- 2 large red onions
- 240 ml water
- 120 ml apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon salt
Instructions
- Cut the onions into half rings and place them in a clean container (500ml) with a lid.
- Heat up the water, apple cider vinegar, maple syrup and salt and (doesn’t have to boil) and pour over the onions. Let it cool down, put the lid on and put the jar in the fridge.
- You can eat the onions very soon, but they will have their most beautiful color after about 24 hours. They should last for approximately 2 weeks.
Are you planning a buffet? Check out my 12 ideas for your perfect vegan buffet.
