Let’s face it – everything is better in shades of pink! Around here, pink is a neutral, and we’re always looking for ways to include more of it in our daily lives. Que this super simple, super pink recipe!
Pink pickled onions are a great way to add flavour and a pop of pink colour to almost any food you can think of. We’ve served them here atop avocado toast (a breakfast staple at HQ) but they work with everything from salad and rice bowls to tacos and sandwiches. Baking potatoes? Put some pink on them. Serving hors d’oeuvres at your next soirée? Put some pink on them!
The secret to this rosy-hued recipes lies within the beet juice, our favourite pinkifying ingredient. Feel free to play around with adding less or more beet to alter the shade of your onions, and though they only need overnight to taste delicious, they’ll turn more pink the longer you let them sit.
Scroll down for the recipe!
What you’ll need //
1 medium size red onion
1/2 cup of apple cider vinegar
1/2 cup water
1 tablespoon cane sugar
1 teaspoon pink salt
2 teaspoons beet juice
Chop 1 red onion into small strips, separating from each other as you go. Fill a glass jar with tight-fitting lid 3/4 full.
In a separate jar stir the vinegar, sugar, salt and water together. Add about two teaspoons of beet juice until the liquid turns bright pink. Now stir well and pour the liquid over the chopped onions in the other jar. Seal the lid tightly and shake it up until all the onions are covered. Leave it in your fridge for about a week and you’re ready to enjoy on all your favourite snacks! We used them on a simple avocado toast, along with candy cane beet and a sprinkling of nutritional yeast.