Pickled Rose' Red Onions

Pickled Rose' Red Onions

 Pickled Rose' Red Onions 

This Pickled Rose' Red Onions recipe elevates the ordinary to extraordinary. By replacing sugar with the delicate notes of Berkshire Wine Jelly's, Rose' Wine Jelly with hints of peach and strawberry, these pickled onions bring a touch of sophistication to any dish. As you savor their tangy sweetness, remember that red onions also offer impressive nutritional benefits. 


Did you know that red onions are not only packed with flavor but also boast impressive nutritional benefits? These vibrant bulbs contain a powerful antioxidant called quercetin, which has been linked to potential anti-inflammatory and immune-boosting properties. Additionally, red onions are a good source of fiber, vitamin C, and other essential nutrients, making them a healthy and delicious choice to incorporate into your meals.

Get ready to enjoy the versatility and elegance


  • 2 large red onions
  • 1 cup apple cider vinegar
  • 1/4 cup Berkshire Wine Jelly Rose' Wine Jelly with hints of peach and strawberry
  • 1 teaspoon salt
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 1 bay leaf


  • Start by thinly slicing the red onions. You can either use a sharp knife or a mandoline slicer for this.
  • In a small saucepan, combine the apple cider vinegar, Berkshire Wine Jelly Rose' Wine Jelly, salt, black peppercorns, mustard seeds, coriander seeds, and bay leaf. Bring the mixture to a gentle simmer over medium heat, stirring until the jelly has dissolved completely.
  • Add the sliced red onions to the saucepan and stir to coat them with the pickling liquid.
  • Reduce the heat to low and let the onions simmer in the liquid for about 5 minutes. You want them to soften slightly but still retain some crunch.
  • Remove the saucepan from the heat and allow the pickled onions to cool to room temperature.
  • Once cooled, transfer the pickled onions and the liquid to a clean, sterilized jar. Make sure the onions are fully submerged in the liquid.
  • Seal the jar tightly and refrigerate for at least 24 hours before using. The longer you let the onions pickle, the better the flavors will develop.
  • The pickled red onions will last for several weeks in the refrigerator. Serve them as a topping for burgers, sandwiches, salads, tacos, or any dish where you want a tangy, sweet, and slightly fruity flavor.

Keep Refrigerated!

Enjoy your homemade pickled red onions with the delicious twist of Berkshire Wine Jelly Rose' Wine Jelly!

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