Pink Pickled Onions

Posted by    |  April 19, 2010  |  Filed under: Home, Recipes

Adapted from recipe number 73203.  Originally published on

A week or so after I made these, Sally, my five-year-old, was griping that she didn’t want to eat pizza for dinner.  We were ordering out that Friday night and she actually hates pizza.  When I told her to find something in the fridge that she’d prefer, she said she just wanted to eat the “onion pickles.” Huh?  “Sure,” I replied, convinced she’d figure out that this was not a good idea on her own.  Invariably distracted, I never realized that she ate the whole jar until I found it in the dishwater.

“Where did the onions go that were in this jar?” I asked.

“Silly momma.  That was my dinner,” replied Sally.

“All of them??!”

“Of course.  They’re yummy.”

Yikes!  No night-night smooches for you tonight!

These are delicious not just on the Puerco Pibil, but really as a condiment to any grilled meat or fish.  They are gorgeous, and could be preserved in canning jars- properly sealed- for a long time.  We’re just keeping ours in the fridge, since I haven’t yet tackled the nuances of canning.  It still intimidates me.

2 lbs red onions, thinly sliced,separated into rings
6 sprigs fresh rosemary (4-inch)
2 cups champagne vinegar or white wine vinegar
1 1/2 cups water
1 cup sugar
1 1/2 tablespoons whole mixed pickling spices I just added some of my favorite whole spices- cumin, coriander, peppercorns, cloves, allspice, etc.
2 teaspoons kosher salt


  1. Place 1/3 of onions in large (at least 2-quart) tempered jar or container 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.

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