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Pink Pickled Onions




Source of Recipe


Marla


List of Ingredients




Pink Pickled Onions


2 Pounds Red Onions, thinly sliced,
And Separated into Rings
6 Fresh Rosemary Sprigs - (4" Long)
2 Cups Champagne Vinegar (or White Wine Vinegar)
1 1/2 Cups Water
1 Cup Sugar
1 Tablespoon Mixed Pickling Spice - (heaping)
2 Teaspoons Coarse Kosher Salt

Recipe





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.)