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Pickle Recipe: Pickled Red Onions

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Pickled Red Onions

Pickled Red Onions

Serve Pickled Red Onions with cochinita pibil, pulled pork or your favorite sandwich to give it a little extra tang. You can find it at Guajillo’s at Blanco Road and Loop 410.

1 pound red onions (about 2 medium or 1 large), thinly sliced
1 1/2 cups white vinegar
1/2 cup sugar, or less to taste
1/2 cinnamon stick
5 cloves
1 bay leaf
1 star anise
Dash red pepper flakes

Optional extra spices: fresh ginger slices, allspice berries, oregano, garlic, cumin seeds, mustard seeds, coriander seeds

Blanch red onions in a saucepan of boiling water for 2 minutes. Drain in colander. While the water is heating, in a separate saucepan combine the vinegar, sugar, cinnamon, cloves, bay leaf, star anise, red pepper flakes and any additional spices of your choice. Bring to a boil, reduce heat to simmer, cover and simmer for 5 minutes.

Add blanched, drained onions to the vinegar mixture. Simmer for 1 minute.

Transfer to a glass jar. Allow to stand until cooled. Will keep several weeks refrigerated.

Serve this with cochinita pibil, pulled pork or any kind of roasted meat., from chicken to beef. You can use it on hamburgers, in salads or a small condiment.

Makes 1 1/2 pints.

Pickled Red Onions in a Jar

Pickled Red Onions in a Jar

Adapted from

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One Response to “Pickle Recipe: Pickled Red Onions”


  1. […] My first thought was pork tenderloin, which you can season to your taste and make ahead of time. Just slice it up and serve cold or at room temperature with a few condiments, ranging from mustard to pickled red onions. […]