Califonia Bountiful
Side Dish

Rosemary pickled red onions

Onions never looked (or tasted) so good! Try these atop a burger or in a salad. You can also use the brine as a vinaigrette.

Executive Chef Ed Glebus
San Diego State University

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2 red onions, sliced into
1/2-inch thick rings
4 cups water
2 cups red wine vinegar
1/2 cup red wine
4 tbsp. pickling spice
3 tbsp. kosher salt
2 tbsp. sugar
5 cloves garlic, peeled
1 sprig rosemary


Combine all ingredients except onions in a stainless steel pot and bring to boil. Stir in onions, remove from heat and let cool to room temperature. Once cooled, place in a glass or plastic container and refrigerate for 3 days to fully pickle. Use pickled onions on your favorite burger or mix into a green salad. For best results, use within about 2 weeks.

Serves 4 to 6

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