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Quick Pickled Red Onions

Pickled Red Onion
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.
Heidi Gibson and Nate Pollak

Prep 10 mins
Cook 4 hrs
Total 4 hrs 10 mins


  • 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


  • 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.