Pickled Red Onions

June 22, 2010

I know what you are thinking. Does that hot pink color really occur in nature? Yes, it does. Isn’t it marvelous? It’s the result of adding apple cider vinegar to raw red onions. Elle Woods would be jealous.

I love summer barbecues. I have a group of immensely talented friends who like to spice up the typical BBQ with treats like grilled marinated zucchini, corn with herb butter, homemade pickles. It’s quite delicious. So to be a bit different, I thought I’d make some pickled red onions to go atop some burgers and brats at the last barbecue. Then I proceeded to forget to bring them. But they are still in my fridge and I am certain there is another barbecue on the horizon where others can enjoy them. They keep for 2-3 months refridgerated.

Pickled red onions can also be used to spice up a potato salad, to garnish a green salad, or to be used as a side for fried food. Pickled vegetables cut the grease of deep fried food. Perhaps that’s why I can eat so many fried pickle chips. Don’t knock ’em ’til you’ve tried ’em!

PICKLED RED ONIONS (adapted slightly from David Lebovitz’s Pickled Red Onions)

Makes 2 pint jars


1.75 cups apple cider vinegar

6 tablespoons sugar

pinch of salt

2 bay leaves

10 allspice berries

10 whole cloves

2 small, dried chile peppers

2 large red onion, peeled, and thinly sliced into rings

1. In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling.
2. Add the onion slices and lower heat, then simmer gently for 30 seconds.
3. Remove from heat and let cool completely.
4. Transfer the onions and the liquid into a jar then refrigerate until ready to use.


One Response to “Pickled Red Onions”

  1. Sarah Says:

    I am intrigued and will definitely try this soon. Re: bright girlie colors occurring in nature, I just made a beet hummus recipe off of simplyrecipes.com which left my kitchen spotted with neon purple.

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