Pickled Red Onions

Preparation info

  • Makes about

    3 cups

    • Difficulty


Appears in

Back in the Day Bakery Made With Love

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

  • About

Quick-pickling is easy to do; you get immediate satisfaction, and you don’t have to go through the whole process of canning. We keep these pickled onions in our fridge all the time. The blend of spices and the crunch of the onions make them delicious in salads, and on hot dogs and hamburgers too.


  • 2 pounds red onions, thinly sliced
  • 1 tablespoon red pepper flakes
  • 1


Combine the onions, red pepper flakes, pickling spice, salt, anise seeds, and bay leaf in a large heatproof bowl. Set aside.

In a large nonreactive saucepan, combine the vinegar and sugar and bring to a boil over medium-high heat, stirring to dissolve the sugar. Remove from the heat and pour over the onions, stirring the onions and spices with the liquid. Make sure the onions are submer