Pink Pickled Onions

"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."
photo by Chef Jean photo by Chef Jean
photo by Chef Jean
photo by skat5762 photo by skat5762
Ready In:
8 cups




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

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  1. 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!!!
  2. So easy to make and turned out great!! I had some on a BBQ chicken sandwhich then a few days later I had some on top of a slaw dog. I can't wait to find more uses for these! I did cut the recipe in half and made 2 quart sized jars. I gave one to my neighbor and can't wait to hear what she has to say about them! Made for THINK PINK 2010!
  3. Fantastic, and fun! Allspice and cloves together was a bit much for us, so cloves were eliminated after the first try (Pickling spice #57233). I used an even mix of white and cidar vinegar's to replace the water, and used 3/4 cup brown sugar instead of the 1c. this gives me enough acidity to store safely without refrigerating, and reduces the pure sweetness ever so slightly.


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