pink pickled onions

These pink pickled onions really are this colour when you make them. They are so pretty and will look beautiful adorning anything with their pinkness. I first had these in a Mexican restaurant with refried beans on corn tortillas and they were delicious in a sort of burger relish kind of way. They are crunchy, tangy and delicious, perfect as a kind of low calorie relish. They are amazing on salads, on a chilli,  in a burrito, with any fish or meat or even in a toasted cheese sarnie. They are the easiest thing to make and great to have in the fridge.


Makes approximately one jam jar full.

1 medium sized red onion
1 ½ teaspoons of salt
1 cup of warm water
3 tablespoons of maple syrup or 2 tablespoons of sugar
½ cup Apple cider vinegar
1 old jam jar with lid


Thinly slice the onion, I use a mandolin as it’s quicker, but it’s fine with just a knife.
In a glass or ceramic bowl, mix all the rest of the ingredients till the salt is dissolved, then put the onion in the jar and pour the vinegar mixture over it to the top then put the lid on. Place them in fridge for at least a day before using.

The onions will keep for a few weeks in the fridge. Lastly, I eat these on salads, on top of guacamole and on a canapé.


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