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!
**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.
