Pickled Red Onions

This simple, piquant condiment is wonderful with grilled or baked meat or seafood, including Garlic-Rubbed Spareribs.

Slideshow:More Condiment Recipes

  • Total Time:
  • Servings: makes about 1 quart

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  • Kosher salt
  • 2 1/2 quarts water
  • 5 medium red onions, thinly sliced
  • 1/2 cup extra-virgin olive oil
  • 10 bay leaves
  • 10 allspice berries
  • 6 marjoram sprigs
  • 1 1/2 tablespoons dried oregano, preferably Mexican
  • 1 teaspoon freshly ground pepper
  • 1/2 cup cider vinegar

How to make this recipe

  1. In a large bowl, dissolve 2 tablespoons of salt in the water. Add the onions, let soak for 10 minutes and drain well.

  2. Heat the olive oil in a large skillet. Add the onions, bay leaves, allspice, marjoram, oregano and pepper and cook over moderately high heat, stirring, until the onions are tender, about 10 minutes. Remove from the heat and stir in the vinegar. Season with salt and let cool. Discard the allspice, marjoram and bay leaves before serving.

Make Ahead

The pickled onions can be refrigerated for up to 1 week.

Contributed By Photo © Maura McEvoy Published December 2003

467245 recipes/pickled-red-onions-quintana 2013-12-06T23:41:46+00:00 Patricia Quintana barbecue-cookout|mexican|sauces-and-condiments|fast|make-ahead december-2003,Patricia Quintana,pickled onions,Mexican food,red onions,condiment recipe recipes,pickled-red-onions-quintana 467245

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