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Refrigerator Pickled Red Onions

a Mountain Rose Herbs Recipe

These spiced pickled onions "cook" in the refrigerator overnight.



1 tbsp coarse sea salt

1 large organic red onion, thinly sliced

1 tsp organic whole black peppercorns

1 tsp organic dried oregano leaf

1 tsp organic cumin seeds

1/8 tsp organic red chili flakes

1 organic bay leaf

3 cloves organic garlic, peeled and halved

1 ½ cups organic red wine vinegar




Toss salt and sliced onions together in a bowl. Allow to sit for 20 minutes or until the onion begins to release juice. In a sterilized glass pint jar, mix together the peppercorns, oregano, cumin, bay leaf, chili flakes, and garlic. Add the onion, salt, and juice to the jar and pour vinegar to the top. Be sure to cover the onion completely. Seal with a plastic lid or a regular metal lid with wax paper between the liquid and the lid to keep the vinegar from corroding the metal. Refrigerate overnight before using.


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