These easy,beautiful and zesty pink onion ribbons are the perfect addition to your next family meal!
One of my favorite tacos in Los Angeles is from Pink Taco. They are known for their signature “pink onions” and because I can’t quite make it out to the Sunset Strip with a one year old, I had to bring the pink taco onions to my kitchen! These are not only SUPER simple, but they keep in your refrigerator for weeks (If they last that long)! They look super fancy like you put in all this effort, but they are one of the easiest sides ever. I hope you enjoy this vibrant condiment as much as The Eclectic Kitchen and I do!
PINK PICKLED ONIONS
Recipe by: Skylar Edberg in collaboration with The Eclectic Kitchen
Yield: 4 servings
Prep time: overnight
Cook time: 5 minutes
2 small red onions, very thinly sliced
1 cup hot water
1 cup white wine vinegar
3 tablespoons granulated cane sugar, raw preferably
2 teaspoons kosher salt
½ teaspoon dried thyme leaves
Place the onion slices in a large mason jar, use two if necessary. In a separate bowl or large liquid measuring cup, whisk together the hot water, vinegar, sugar, salt and dried thyme leaves until sugar and salt are dissolved, about 1 minute. Pour the mixture over the onions, tightly seal the lid to the jar/jars and allow the onions to pickle in the refrigerator for at least 2 hours or overnight for best results.