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Pickled and preserved onions

Pickled red onions add a vibrant pop of colour and a bite of acidity to any meal.



  • 1/2 red onion, thinly sliced
  • 1/4 cup golden raisins
  • 3 tablespoons pine nuts, toasted
  • 1 small sprig rosemary
  • 3/4 cup red wine vinegar
  • 1 tablespoon kosher salt
  • 2 teaspoons sugar
  • 1/4 teaspoon black pepper
  • Olive oil


  1. Add the onions, raisins, pine nuts, and rosemary to a small non-reactive bowl (i.e. not metal) and toss to combine.
  2. In a small saucepan or skillet, combine the vinegar, salt, sugar, and pepper and bring to a simmer over medium heat. Cook for one to two minutes or until the salt and sugar have dissolved. Pour the hot vinegar mixture over the onion mixture, making sure to fully cover the onions. Set aside to cool completely to room temperature.
  3. Using a fine mesh sieve, drain away the vinegar and transfer the onion mixture into a glass jar or lidded container. Cover completely with olive oil and store in the fridge for at least one day or for up to two weeks.
  4. Before serving, leave the jar on the counter for 30 minutes to allow the oil to liquify. Serve as a topping on crostini with seared or smoked salmon, as a side with chicken or pork, or as a relish on a cheese board. Enjoy!

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