Pickled Red Onions

Preparation info
  • Makes —

    1 jar

    • Difficulty


    • Ready in

      30 min

Appears in
Masu: Fresh, contemporary, accessible Japanese for the home cook

By Nic Watt

Published 2016

  • About

This pickled red onion dish has been with me for years. You can vary the flavour by using malt vinegar. Make a bigger batch and keep it in the fridge.


  • 400 ml (14 fl oz) sushi vinegar
  • 50 g (


Warm the sushi vinegar, brown sugar, green chilli and star anise in a saucepan over a medium heat to infuse and dissolve the sugar.

Add the sliced red onion to the hot vinegar. Allow to cool and store in a jar until needed.

These onions will keep for two weeks in the fridge.