Pickled Red Onions – a delicious recipe with Red Onions, kosher salt, bay leaf, granulated sugar, black peppercorns, rice wine vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a nice stock pot place all the ingredients except for the onions into the pot
2
Bring to a boil then shut it off and let it steap like tea for 15 min.
3
As you are waiting for the liquid to boil and steap for 15 min start preparing the red onions peal and cut thinly as we say as chefs julienne size
4
Place onions In a big enough container because it's going to cover the onions with the liquid
5
After the 15 min are up bring back to a boil and then once at a boil place your container in your clean sink and through a strainer strain your liquid into the onions
6
Place a dish of some type to help submerge the onions to keep under the liquid as best you can and let the liquid cook the onions once it has cooled off just through it in the fridge and when nice and cold it's ready
935
kcal
Calories
225
g
Carbs
13
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 quart Red Onions, 6 tbsp kosher salt, 3 each bay leaf, 3 cup granulated sugar, and more.
Yes, Pickled Red Onions falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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