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Pickled Onions, My Way

Makes about 2 cups



  • 1½ cups red wine vinegar

  • 1 cup water

  • 2 tablespoons sugar

  • 1 tablespoon Kosher salt

  • 6 whole cloves

  • 2 bay leaves

  • 1 teaspoon ground black pepper

  • 1 teaspoon dried oregano (preferably Mexican)

  • ¼ teaspoon dried red pepper flakes

  • 2 large red onions, thinly sliced



  1. Combine all ingredients except the onions in a heavy medium saucepan and set it over medium-high heat. Bring the mixture to a boil, then add the onion slices, separating them into individual rings. Let the mixture come back to a boil, then reduce the heat and cook until onions soften and wilt, 3 to 4 minutes.

  2. Remove the saucepan from the heat, cover, and let the mixture cool completely. Transfer the onions and their pickling liquid to a quart-size glass jar or divide among Tupperware. Cover and refrigerate for up to 2 weeks in the refrigerator.

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