Herbed Pickled Red Onions
Red Onions are pickled with garlic, olive oil and Greek herbs. Herbed Pickled Red Onions can be their own ingredient in sandwiches, salads or serve on cheese and crackers.
It does seem unusual to add olive oil to pickled vegetables, this recipe was inspired by the Greek pickled vegetables, toursi. This Greek pickled vegetable recipe includes olive oil.
Whole garlic cloves are heated in vinegar and water along with honey, dried oregano and fresh rosemary then poured over thinly sliced red onion and allowed to pickle. These onions are a delicious flavor enhancing condiment.
I love all things pickled, in England we have our own version of Pickled Onions (< click text for link) that are small pearl onions pickled in malt vinegar which is a popular side dish.
If you love all things pickled too, I published an easy recipe for Beet Relish (< click on text for link) which you will also become a fan of.
The past few days I’ve been enjoying these onions in my Summer Greek Pasta Salad (< click on text for link) and served them with charcuterie which a selection of cheeses.
How do you remove the strong bite of an onion?
Quick pickling any onions is a great way to remove the strong onion bite.
How long to pickled onions last?
Any pickled vegetable can be kept, sealed and refrigerated for up to 3 months.
If you’ve tried these Herbed Pickled Red Onions or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!
- 1 cup (236ml) white vinegar
- 1 cup (236ml) water
- 2 tablespoons olive oil
- 2 garlic cloves, peeled
- 2 tablespoons honey
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2, 4-inch (10 cm) sprigs fresh rosemary
- 11 ounces red onion, sliced very thin
- Add the vinegar, water, olive oil, garlic, honey, oregano and salt to a pan. Bring to a simmer, remove from the heat.
- Add the rosemary sprigs to 2-16 ounce (500 ml) sterilized jars (see notes how to sterilize jars). Fill with the sliced onions. Pour over the hot vinegar mix and seal and allow to cool.
- Once cooled, refrigerate for up to 2 weeks.
**To sterilize the jars, wash with warm soapy water and rinse well. Arrange the jars and lids onto a baking sheet and leave in a preheated, 175 degree F/80 degree C oven for 25 minutes. Or, boil the jars and lids in large saucepan of boiling water for 15 minutes. Allow to dry completely.
Amount Per Serving Calories 70Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 268mgCarbohydrates 9gFiber 1gSugar 6gProtein 1g