Go Back

Pickled Red Onions

Course Side Dish
Keyword pickled red onions
Author adapted from "The Clean Plate" by Gwyneth Paltrow


  • 1 medium red onion, thinnly sliced
  • 3/4 cup water
  • 1 tablespoon whole black peppercorns
  • 1 teaspoon kosher salt
  • 1 clove garlic, peeled and crushed
  • 1 star anise
  • 1/2 teaspoon coriander seeds
  • 1-1/4 cups apple cider vinegar
  • 1-1/2 teaspoon fine white sugar


  • Put the red onion slices in a medium bowl
  • In a medium saucepan, combine water, peppercorns, salt, garlic, star anise,  coriander seeds, and sugar.  Bring mixture to a boil. Remove from heat and add the vinegar, stir. Pour the mixture over the onions.
  • Cool completely and then refrigerate. Pickled onions will keep for a few days in a covered jar in the refrigerator.