Pink Pickled Onions

READY IN: 25mins
Recipe by skat5762

An addictive new (to me) substance that I can't seem to stop eating. Fantastic on tacos/tortillas, hamburgers/dogs, as a relish to smoked or barbecued meats, on salads, in salsas, and just plain good straight from the jar. From epicurious/Bon Appetit.

Top Review by canarygirl

OMG! Amazing flavor, S'kat! This was so easy to make too! I ended up having to make the pickling spice from scratch, and used Moxie's recipe #57233. I served with Mean Chef's Pulled Pork #26257 and we were in heaven! I am thinking of all the wonderful things I can do with this new fabulous thing! Thank you!!!

Ingredients Nutrition


  1. Place 1/3 of onions in large (at least 2-quart) jar with tight-fitting lid.
  2. Add 2 rosemary sprigs.
  3. Repeat layering twice more with remaining onions and rosemary.
  4. Bring vinegar, 1 1/2 cups water, sugar, pickling spice, and salt to boil in medium saucepan over high heat, stirring until sugar dissolves.
  5. Reduce heat and simmer 2 minutes, stirring often.
  6. Pour hot liquid over onions, pushing onions down into liquid.
  7. If necessary, add just enough cold water to cover onions.
  8. Cool.
  9. Place lid on jar; refrigerate at least 1 day.
  10. (Can be made 2 weeks ahead; keep chilled.).

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