Pickled Red Onions
- 1 large red onion, sliced into thin half moons
- 1 cup red wine vinegar
- 1 teaspoon white granulated sugar
- 1 teaspoon yellow mustard seeds
- ¼ teaspoon kosher salt
- 1 star anise
- Combine onion, vinegar, sugar, mustard, salt, and anise in a large container. Cover and shake until sugar and salt dissolve completely. Let sit, covered, for at least 1 hour or up to 24 hours for best flavor. Store in the refrigerator for up to 2 weeks.
All you really need to pickle onions is onions, vinegar, sugar and salt. Everything else is just for additional flavor. Feel free to swap the type of onion or vinegar for different flavors and textures—try a combination of shallots and white wine vinegar, or green onions and rice vinegar.
What others are saying
Aja A says:
Yes, yes, and more yes! I used to buy these already made at the market, but finally made them. One of my favorite toppings to use on tacos. Eating these prove that I will eat anything pickled by itself. You can even top these on some cheese and crackers.
Annie Chambers Myott says:
I served these at our housewarming where we served gourmet tacos. Everyone raved about this topping and said they'd only seen it in restaurants. I didn't want to tell them how easy it was. I didn't have star anise, but they still were perfection. We had them as leftovers and added to almost all our dishes for weeks.
Jen the Mighty says:
Onions are probably my favorite food on everything, and you can't beat a good pickled red onion. Love that I don't have to boil the vinegar to dissolve the sugar and salt, but just shake everything together in one container. Combining with a little mustard and star anise bring a kick that I love. Put these on salads and tacos and get ready to swoon!
Nick Myott says:
This is such a simple recipe, I had to make it in a pinch so didn't have the recommended ingredients, but used apple cider vinegar and honey and it still worked well. Love this for tacos --and well, everything!