Pickled Red Onions Recipe - Food Fanatic
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Pickled Red Onions Recipe

      32 Servings


  • 2 Red Onions, peeled and sliced thin
  • 1/2 cup Red Wine Vinegar
  • 1/2 cup Malt Vinegar
  • 2 teaspoons Pure Maple Syrup
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Peppercorn
  • 1/4 teaspoon Allspice Berries
  • 3 sprigs Fresh Rosemary, small
  • 3 cloves Garlic, peeled


  1. Prepare a pot or kettle of boiling water.
  2. Meanwhile, combine the vinegars, syrup and salt in a glass measuring cup. Stir to combine and dissolve the salt. Add the remaining seasonings (peppercorns, allspice berries, rosemary, and garlic) Set aside.
  3. Set a small strainer inside a medium bowl. Place the onions in the strainer. Pour the boiling water over the onions. Carefully (using an oven mitt if needed) lift the strainer out of the bowl. Discard the hot water.
  4. Add the onions to your desired glass container. I used a medium sized glass Weck canning jar. Pour the vinegar mixture over top of the onions, gently mixing to distribute the flavors.
  5. Store in the refrigerator for at least 30 minutes before using. Keep refrigerated in between uses. Onions will keep for approximately 2 weeks.
Pickled red onions photo