A Symphony of Flavors that Starts on the Humble Note of an Onion and Ends With Tears of Joy: Pink Pickled Onions


Picture this: a humble kitchen, the air thick with the anticipation of something extraordinary. You find yourself face to face with a jar of what can only be described as life-altering – the Pink Pickled Onions.

You grab a fork, pull out a crimson ring of tangy goodness, and brace yourself for the onslaught of flavors. That first bite is like a flavor explosion that hits you square in the taste buds. It’s not just about the crunch or the subtle sweetness, no; it’s a full-blown symphony of acidity, salt, and sweetness, playing together like the rockstars of the condiment world.

Red onions take a plunge into a brine of red wine vinegar, apple cider vinegar, ginger, bay leaves, cloves, mustard seeds, salt, and just a hint of sugar. The spice blend? That’s your playground. The only rule is nailing the vinegar, salt, and sugar ratio; the rest is a dance of imagination.

And me? I’m currently vibing with a combo of ginger, bay leaves, cloves, and those tiny flavor bombs called mustard seeds. Oh, did I mention those mustard seeds get pickled too?

Brace yourself for a symphony in your mouth, especially when they join forces with some delectable seafood. But more on that later.

To bring this masterpiece to life you’ll need:

Pink Pickled Onions


  • 1 1 l Preserving jar sterilized
  • 1 Knife
  • 1 Medium-sized cooking pot
  • 1 Measuring jug


  • 5-6 Medium-sized Red onions
  • 200 ml Red wine vinegar
  • 200 ml Apple cider vinegar
  • 2 large Bay leaves
  • 2 3 mm slices Fresh ginger
  • 3 heaped tbsp Mustard seeds
  • 2 whole Cloves
  • 2 tbsp Salt
  • 1 tbsp Sugar


  • Peel and slice the onions into fine rings.
  • In your pot, combine vinegar with the remaining ingredients and heat. Let it simmer for about 1 minute until the salt and sugar are dissolved. Remove from heat.
  • Place the onions in the warm mixture and mix well, let them marinate for about 10-15 minutes.
  • Fill the sterilized preserving jar with the onions, including ginger and bay leaves, top up with the marinade – and you're done!
  • The onions should sit for at least 30 minutes, but they taste even better if they can marinate overnight.

Believe me, soon you’ll willingly stand in the kitchen, shedding tears while chopping onions because you’re afraid you won’t have pickled onions for dinner… Welcome to my world.

This recipe is dedicated to Jesper, the biggest fan of my pickled onions recipe <3

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