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Pickled Red Onions

Pickled Red Onions

Pickled Red Onions

Pickled Red Onions are a very versatile condiment to keep on hand. I use them on everything from smoked salmon to lamb chops and barbecue to avocado toast. They are very simple and quick to make and just require a few ingredients.

Make the Pickling Liquid:

Pickled Red Onions

Combine the red wine vinegar, sugar and spices in a saucepan and bring to a boil. Remove from the heat.

Slice the Red Onions:

Pickled Red Onions

Peel and thinly slice the red onions.

Pickle the Onions:

Pickled Red Onions

An optional step that I sometimes add, is straining the pickling liquid to remove the whole spices. Only do this if you plan to use the onions in the near future and don’t want the hassle of picking through the onions to remove the spices. Normally, I leave the spices in since they continue to add character to the flavor of the onions as they age in the liquid. Pour the pickling liquid over the onions and allow them to cool at room temperature.

Storing the Pickled Red Onions:

Pickled Red Onions

Transfer the red onions and liquid to a canning jar once it has cooled, close the lid and keep refrigerated until needed. The pickled onions will keep for up to a month, and even a bit longer from my experience.


I love the Le Parfait canning jars with the hinge-topped lid and this 1-quart jar is perfect for storing a batch of the Pickled Red Onions.

Uses for Pickled Red Onions:

Lamb Chops

Pickled Red Onions are a very versatile condiment and complement many flavor profiles. They are popular alongside BBQ items, I serve them with Lamb (see above photo) and they pair perfectly with my Flammlachs Salmon pictured below.


Pickled Red Onions

Recipe by Michael SalmonCourse: CondimentsDifficulty: Easy


Prep time


Cooking time




  • 2 cups red wine vinegar

  • 1 cup granulated sugar

  • 1 bay leaf

  • 1/2 teaspoon allspice

  • 2 each star anise

  • 4 whole cloves

  • 2 large red onions


  • Bring all of the ingredients (except for the onions) to a boil in a saucepan. Remove from the heat.
  • Thinly slice the red onions and place in the hot vinegar mixture and cool.

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  1. Pingback: Cold Smoked Salmon - Chef Michael Salmon

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