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Raspberry Vinegar Pickled Onions

The perfect addition to a charcuterie board. The onions are not too sweet or vinegary.
Course Appetizer
Keyword raspberry vinegar pickled onions
Author Jane, adapted from "Graze" by Suzanne Lenzer


  • 1/4 cup extra virgin olive oil
  • 2 large red onions, peeled and thinly sliced
  • kosher salt
  • 1/4 cup raspberry vinegar


  • In a large sauté pan, heat the olive oil over medium-high heat for a few minutes. Add the onions and season with salt. Reduce the heat to medium-low, cook, and stir occasionally until the onions are very soft but not taking on any color, about 10-15 minutes.
  • Add the vinegar and continue to cook, stirring, until the onions break down to a jammy consistency, about another 20 minutes. Taste for seasoning. Let cool. Onions can be kept in the refrigerator for up to 2 weeks in an airtight container.