Pink Pickled Onions

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“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.”
8 cups

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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