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Rosemary pickled red onions

Recipe by:Executive Chef Ed Glebus
San Diego State University


  • 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

Califonia Bountiful