Pink pickled onions

These pretty pink pickled onions are so handy to have on hand. They go great with cheese and crackers, on meat or in salads.
Prep Time 5 minutes
Cook Time 5 minutes
Course Snacks and Sides
Dairy Free, Gluten Free


  • 2 cups white vinegar
  • 1 cup water
  • ¾ cup sugar
  • 1 tablespoon caraway seeds
  • 4 red onions peeled and sliced into thin rings


  • Pour the vinegar into a medium saucepan and add the water. Add the sugar and stir in seeds, and simmer until sugar dissolves.
  • Place the onion in a large bowl. Pour warm pickling liquid over onions and let stand overnight to allow the colour to come out.
  • Transfer onions and liquid to jars, cover with lids and refrigerate. Onions will keep for up to 3 weeks.
  • Serve as a bright, colourful garnish on cheese and crackers.


These pink pickled onions will keep for up to three weeks in the fridge.
This recipe comes from the August/September issue of NADIA magazine.