Meet your new favorite cocktail garnish: homemade cocktail onions.. This pink cocktail onion recipe delivers crisp, tangy-sweet bites that go far beyond the typical jarred variety. The secret is in the pickling brine—a balanced mix of vinegar, spices, and a splash of red wine that gives these onions their signature hue and a subtle depth of flavor. They’re an ideal match for our Pink Vodka Gibson made with dry vermouth, adding just the right pop of sweetness and acidity to balance the cocktail. Whether you’re crafting the perfect Gibson Martini or looking for a standout addition to your snack board, this vibrant take on the classic cocktail onion is as eye-catching as it is delicious.

A glass jar with pickled pink cocktail onions

This cocktail onion recipe was born from a cocktail I haven’t stopped thinking about since last year—sipped in a tiny, futuristic bar tucked into a quiet street in Hong Kong. The Gibson arrived perfectly chilled, garnished with a pink onion unlike anything I’d tasted before: delicately sweet, with a gentle vinegar snap and a satisfying crunch. It was such a small thing, but it stole the show. That one bite sent me down a rabbit hole of testing and tinkering, determined to recreate the same crisp texture and layered flavor in a homemade version I could keep in my fridge and use to recreate the incredible Gibson from Hong Kong.

Looking to shake up your martini game? Our Tequila Sour or Empress Gin Martini offer a fun, modern twist on classic cocktails.

Why You’ll Love This Pickled Cocktail Onion Recipe

Striking Pink Color – Thanks to a splash of red wine in the pickling brine, these homemade cocktail onions take on a vibrant pink hue that adds instant visual appeal to any dish or drink.
Perfect for Gibsons – These are tailor-made for the classic Gibson, adding flavor and style to every sip.
Crisp Texture – Unlike store-bought versions, these onions stay satisfyingly crisp with every bite.

Ingredients (and Substitutes)

Ingredients to make the cocktail onion recipe

Here’s what you’ll need to make these pink pickled cocktail onions:

Red pearl onions: These small, mild onions are perfect for cocktails and turn a gorgeous pink in the brine. If red pearl onions are hard to find, white pearl onions work too—just note the color will be a bit lighter.
Rice wine vinegar: Mild and slightly sweet, rice wine vinegar is ideal for pickling without being too harsh. You can substitute with white wine vinegar or apple cider vinegar, though both will have a sharper flavor. I would avoid using regular white vinegar as it is too strong.
Dry red wine: This is what gives the onions their pretty blush and a little added depth. Use any dry red wine you’d drink—a light Pinot Noir or even a Cabernet works well. Avoid anything sweet or heavily oaked.
Water: Helps mellow the acidity of the vinegar and balance the brine.
Sugar: Adds sweetness to balance the vinegar. If you prefer less sugar, reduce slightly or use honey or agave syrup.
Salt: Fine sea salt or kosher salt dissolves easily and won’t cloud the brine.
Peppercorns: Add a subtle warmth and complexity. A mixture of black, pink, and white peppercorns works great.
Spices: We recommend using coriander seeds and whole cloves; these will add a citrusy note that plays beautifully with the onion and wine. If you prefer a different flavor profile, you could try substituting juniper berries or mustard seed.

A glass jar with pickled pink cocktail onions and two pickled onions on a toothpick

Questions about making this cocktail onion recipe at home

How can I easily peel pearl onions?

Peeling pearl onions might seem tedious, but it’s easier than it looks! The secret is a quick blanch: boil the onions (skins on) for about 30–60 seconds, then plunge them into ice water. The sudden chill loosens the skins, so you can simply squeeze or pop each onion to slide the peel right off. This method works well to make peeling the onions faster, but makes the onions slightly softer, so if you prefer a crunchy onion, we recommend individually peeling each one.

What type of onions should I use to make this cocktail onion recipe?

No need to panic if you can’t find red pearl onions—they’re mostly for color. Yellow or white pearl onions taste virtually the same and work perfectly in this recipe. You can also use sliced white or red onions for a slightly different texture, but the same great flavor and gorgeous color. Just note that sliced onions are thinner and will pickle more quickly, so you can shorten the resting time if needed. The flavor will be great either way, so use whatever mild onion you have on hand!

How do I store these pickled onions?

Once your onions are pickled, storing them is a breeze. Just keep them in their own brine inside a clean mason jar or a container with a tight-fitting lid in the refrigerator. They’ll stay crisp and flavorful for several weeks, often up to a couple of months. So you’ll have a handy stash of cocktail onions ready whenever you want. Just be sure to keep the onions submerged in the pickling liquid and use clean utensils when you serve them, and they’ll stay fresh and tasty.