Pickled Red Onions with Fresh Herbs

You can use these onions for "just about anything—in sandwiches, with grilled meats, in grain bowls, you name it," says chef Josef Centeno from BäcoShop.
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pickled red onions with fresh herbs

Recipe by Josef Centeno

  • Cook Time
  • Prep Time
  • Makes about 2 cupsServings


  • 1 red onion, thinly sliced
  • 3/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/2 Serrano chile, thinly sliced, seeded
  • 1 1/2 tsp. sugar
  • 6 fresh mint leaves, torn
  • 6 fresh basil leaves, torn


Place the onion in a large heatproof bowl. In a small saucepan, bring the vinegar, oil, chile, sugar and 1/2 tsp. salt to a boil over high heat, stirring until the sugar and salt dissolve. Pour over the onions. Stir in the mint, basil and 3 grinds of black pepper. The pickled onions can be used right away, or transfer them to a pint-size jar with a lid, cover and refrigerate up to 1 week.