Pickled Red Onions

Chef Richard 1 Servings 30 minutes

The best and easiest Pickled Red Onions you’ll ever make—and eat!


  • 2 cups distilled white vinegar
  • 1 cup sugar
  • 4 whole cloves
  • 4 allspice berries
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • ½ teaspoon yellow mustard seeds
  • 2 medium red onions, sliced into thin rings


  • In a medium nonreactive saucepan, combine the vinegar, sugar, cloves, allspice, bay leaves, peppercorns and mustard seeds and bring to a boil. Cook over moderate heat, stirring until the sugar dissolves, about 5 minutes. Remove from the heat and let cool completely, about 30 minutes.
  • Layer the onion rings in a 2-cup jar or plastic container. Strain the brine into the jar and let stand at room temperature for 1 hour. Drain the onions and serve.

Make Ahead:The pickled onions can be refrigerated in the brine for up to 3 days.