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Pickled Pink Onion Relish
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Pickled Pink Onion Relish

This pickled pink onion relish is the perfect way to add a burst of vibrant, tangy flavor to salads, burgers, and more! And you only need four ingredients to make it.
Prep Time5 mins
Cook Time5 mins
Chilling Time2 hrs 30 mins
Total Time2 hrs 40 mins
Course: Condiments
Keyword: pickled onion, relish
Servings: 16
Calories: 15kcal
Author: Diabetic Foodie


  • 6 cups water
  • 1 teaspoon coarse kosher salt
  • 1 red onion (cut in half from stem to root, then cut crosswise and thinly sliced)
  • ½ cup seasoned rice vinegar


  • Bring water and salt to a boil in a large pot over high heat.
  • Add the onions, wait until the water returns to a boil, then boil for about 1 minute.
  • Drain and transfer the onions to a glass jar.
  • Add the vinegar, then stir to mix well. Let the onions cool to room temperature, stirring occasionally.
  • Once fully cooled, cover and refrigerate for at least 2 hours to allow the flavors to develop.


This recipe is for 16 servings of onion relish.
To reduce the sodium, substitute a lower-sodium vinegar.
Leftovers can be stored in an airtight container in the refrigerator for several weeks.


Serving: 1serving | Calories: 15kcal | Carbohydrates: 4g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 385mg | Potassium: 10mg | Fiber: 0g | Sugar: 3g | Vitamin A: 0IU | Vitamin C: 0.8mg | Calcium: 0mg | Iron: 0mg | Net carbs: 4g