Raspberry Pickled Onions

Serves Raspberry Vinegar yields 2 cups; Pickled Raspberry Onions yield 16 ounces or 10, 1 ½ ounce servings


For Raspberry Vinegar:

1 cup frozen raspberries

2 cups vinegar


For Pickled Raspberry Onions:

½ cup Raspberry Vinegar

1 teaspoon olive oil

2 tablespoons sugar

2 teaspoons salt, kosher

1 pound onions, sweet, peeled, and julienne

1 cup frozen raspberries, partially thawed


3 to 7 days prior to the cooking demo OR 2 hours prior to cooking demo:

Make the Raspberry Vinegar. Combine the frozen raspberries and vinegar together in a clean glass container; cover tightly. Refrigerate for 3 to 7 days prior to use. (Note: for a quick pickle allow to sit at room temperature for up to 2 hours.)

During the cooking demo:

Pour the vinegar through a fine strainer or a cheesecloth-lined strainer into a clean glass container. Cover the container tightly and store in the refrigerator.

Combine the vinegar, oil, sugar and salt together in a medium size non-reactive container. Stir to dissolve sugar. Add the onions and raspberries. Toss well to blend and coat onions.


Nutrition Info

  • Vinegar: Raspberry
  • Nutrition per once:
  • calories; 0g fat; 0g Saturated Fat; 0mg Cholesterol, 0mg Sodium, 4g Carbohydrates, 0g Fiber, 4g Sugar, 0g Protein: 20
  • Raspberry Onions: Pickled
  • Nutrition per 1 ½ once:
  • Calories, 0g Fat, 0g Saturated Fat, 0mg Cholesterol, 170mg Sodium, 6g Carbohydrates, 1g Fiber, 4g Sugar, 1g Protein: 30


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