Pickled Red Onions - Rachael Ray In Season

Pickled Red Onions

Pickled Red Onions
  • 4Servings


  • 1 large red onion, peeled, halved lengthwise and sliced 1/8-inch thick
  • 1 cup white vinegar
  • 3 bay leaves
  • 3 allspice berries
  • 2 teaspoons sugar
  • 1 1/2 teaspoons coarse salt


Stack onion slices in 1-qt. glass canning jar. In medium saucepan, bring remaining ingredients and 1 1/4 cups water to boil, stirring, until sugar and salt dissolve. Pour over onions, pressing to submerge. Let stand 3 hours. (Can be refrigerated, covered, for up to 1 month.) Use as a condiment for hot dogs or tacos.