There’s no condiment quite like pickled red onions. Sweet, tangy, piquant, pickled and pink like carnivale, they don’t just make hundreds of dishes taste better, they make them look better, too. Pictured after the jump on a pizza with olive oil, prosciutto, goat cheese, and jalapeños they also turn tacos into folded nirvana. Put them on top of rice and beans and it becomes gourmand. Stand in the cool air of the open refrigerator and eat them alone with a fork. Nobody will slight you, for they are utter deliciousness and you made them yourself. Find out how below.

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Some recipes will tell you to use just vinegar and salt, others say to add sugar and spices. It is totally up to you, but here is how we made these.

1 red onion
2 c rice vinegar
1/2 Tbsp kosher salt
2-3 Tbsp sugar
1 tsp fennel seeds
3 tsp crushed red pepper flakes
2 tsp dried oregano

Slice the onion thinly and put all of the other ingredients in a sauce pan over medium-high heat. When the mixture comes to a boil, reduce the heat to low and stir to make sure all of the sugar dissolves. Add the onions and stir again to get them all coated. Let them simmer for a couple of minutes. They will turn pinkish and get limp rather quickly.

Transfer to a glass jar and refrigerate. They are ready to eat whenever you are ready to be transported to a place of pickled perfection.

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