Pink onions are a fine thing, especially if you’re looking for great ways to enhance dishes. I often feel like I want to add that little extra flavor on my recipes. For this purpose, these bright pink bulbs are definitely suitable. They are not only a highlight in terms of taste, but also visually an eye-catcher. It’s super easy to make and the only thing you need is a little patience. I really like them on a topped slice of sourdough bread or as a topping on a mixed salad. I hope that I have piqued your interest with this and would say, let’s get started together.
The list of ingredients for our onion is short. Red onion, white wine vinegar or other light vinegar of choice, water, raw cane sugar and salt. The red onion is cut into rings and put into a canning jar. For the broth, I put white wine vinegar, water, sugar and salt in a small pot and bring it to a boil. Once the sugar has dissolved, pour the broth directly over the onion in the canning jar.
The glass is immediately screwed and goes directly into the refrigerator. Here, the onions are allowed to soak for one night and the next day they are suddenly no longer dark red, but pink. Now they can be consumed immediately. For me, they end up on a fresh piece of sourdough bread, salads or bowls.
TIP: If you don’t have white wine vinegar at home, you can also use apple cider vinegar. Please note that the brew may then become somewhat cloudy. Clear vinegars work best for this recipe.
Make fermented onion yourself
By the way, red onion not only look beautiful, but also very healthy:
- Rich in antioxidants that neutralize free radicals in the body. Red onion contain twice as many as other varieties of onions.
- Rich in potassium, B vitamins, vitamin C, iron and trace elements
- Best eaten raw, only in this way they unfold their health-promoting potential
- The regular of onion is said to help with gout and arthritis
- Have a blood pressure lowering effect and can lower cholesterol levels
Here are some more suggestions of what you could dress up with the pink onions:
- Mixed salad with crackers
- Summer quinoa bowl
- Vegan guacamole
- Avocado tahini bread with mushrooms
- Buckwheat crêpes with spinach and pizen
- Spicy lentils on puree
- Creamy vegan salad with sweet potatoes and kale
- Asian noodles with hoisin sauce
Let’s get started with these delicious, versatile pink onions. I hope you enjoy making it and of course about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes
- Preserving jars (500ml)
- 340 g red onion peeled and cut into fine rings
- 250 ml White wine vinegar
- 250 ml Water
- 3 tbspn Raw cane sugar or other sugar of your choice
- ½ tbspn Salt
- Provide a large sterilized canning jar.
- Add onion (cut into rings) and set aside.340 g red onion
- Place small pot on the stove. Pour in white wine vinegar, water, raw cane sugar and salt. Bring to a boil and stir until sugar is dissolved. Remove from heat and pour directly over onions.250 ml White wine vinegar, 250 ml Water, 3 tbspn Raw cane sugar, ½ tbspn Salt
- Seal and place directly in the refrigerator. Leave to infuse for 24 hours. Remove and use directly.
- Store in an airtight container in the refrigerator for up to one month.