Easy as can be, these quick pickled red onions are a Mexican staple that can be strewn on practically anything you can think to eat.
Pickled red onions are a classic condiment in Mexican culture. They’re quick and easy and pretty and can be draped atop tacos, flung onto roast chicken or pork, or, natch, slipped into this epic grilled cheese sandwich. There are about as many versions of pickled red onions as there are home cooks in Mexico. Some pickled red onions are spare and simple in both taste and execution whereas others, such as the recipe that follows, have something of a flourish thanks to spices, herbs, and chiles. Up to you.–Renee Schettler Rossi
Quick Pickled Red Onions
- Quick Glance
- 10 M
- 4 H, 10 M
- Makes about 2 cups
- 3/4 cup (180 milliliters) white vinegar
- 1 tablespoon granulated sugar
- 1 small cinnamon stick
- 3 whole cloves
- 1 bay leaf
- 1 whole star anise
- 1/4 teaspoon red pepper flakes
- 1 medium red onion, thinly sliced
- 1. In a small saucepan over medium heat, stir together the vinegar, sugar, cinnamon stick, cloves, bay leaf, star anise, and red pepper flakes. Bring to a boil and then promptly remove the pan from the heat. Cover the pan and let the spices steep for 5 minutes.
- 2. Toss the onion slices in the saucepan and toss to coat. Pour the mixture into a 1-quart (960-milliliter) glass jar and cover tightly. Refrigerate for at least 4 hours before serving. The quick pickled red onions will keep for up to a few weeks in the fridge.