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A jar full of pickled red onions sitting on a counter
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5 / 3 votes

Quick Pickled Red Onions

These tangy and bright quick pickled red onions will add zip to nearly anything you can think of. A staple in Mexican dining, you'll find that they work especially well with spicy food.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Condiments
Cuisine: American
Servings: 8 servings (makes about 2 cups)
Calories: 18

Ingredients

  • 3/4 cup 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
US - Metric

Instructions

  • 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.
  • 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.

Nutrition

Serving: 1serving | Calories: 18kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Trans Fat: 0.001g | Sodium: 3mg | Fiber: 1g | Sugar: 2g