Picked red onions

Pickled red onions

This is a classical garnish, ideal for cheese. They serve it with cheese boards on restaurants. It is so easy to make and should be part of your basic recipes for all occasions – even when you need to light up a busy week day. And use the left overs for other dishes, see the tip at the end of the post.

Picked red onions
The taste of summer: On the board we had a creamy brie, a Swiss cave aged cheese and a pecorino with truffles. And pickled red onions and apricot compote. Together with cherries from the garden.

Pickled onions have sweetness, acidity and a bit of crunchiness. They pair well with hard matured cheeses but also with other types of cheeses.

You can use all types of vinegar – but let your taste buds tell you if you need more sugar or a dash of salt.

Pickled red onions


  • 1 red onion
  • 0.2 cup / ½ dl white wine vinegar
  • 0.2 cup / 1 dl sugar


  • Peel the onion and cut into thin slices or very slim wedges.
  • Pour vinegar and sugar into a pot. Bring it to boil until the sugar has dissolved. Pour over the onion and let it infuse for at least an hour (or longer).
  • Drain and serve with your favourite cheeses.
Pickled red onions

A tip for you

Do yourself a favour and make a larger portion. Try the onions in a burger, on a pizza, in a pie or a sandwith or as garnish for hot dishes with meat or vegetables.

Leave a Comment

Your email address will not be published. Required fields are marked *