Pickled Red Onions

This recipe was shared with us by Lisa Dupar, Chief Creative Officer and owner of Lisa Dupar Catering and owner, with her husband, Jonathan Zimmer, of Pomegranate Bistro in Redmond, WA.


6 lbs. of sliced red onions
2 quarts good red wine vinegar
2 quart seasoned rice wine vinegar
2 quarts sugar
1 T. black peppercorns
3 bay leaves
1/2 Cup mustard seeds

Bring to a simmer (don’t boil or the red vinegar will loose its color). Drop in the sliced red onions; simmer for 30 seconds only. Pull off fire. Let cool in pot. Transfer to plastic tub.

Comments (2)

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    Where are the canning instructions? This does me little good.

    Rous: This recipe is for quick pickles–ones that aren’t canned for shelf storage. These are meant to be eaten soon after making them.