Pickled Red Onions

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Onions pickled with chiles, star anise, Szechuan and black peppercorns.
Recipe By: Chefs Anne and David Gingrass
  • PrepN/A |
  • TotalN/A |
  • ServesMakes about 4 pints


    • 4 cups Red onions
    • 2 cups Rice wine vinegar
    • 1 cup Sugar
    • 2 pc Star anise
    • 2 each Bay leaves
    • 20 each Black peppercorns
    • 20 each Szechuan peppercorns
    • 2 each Thai Chilies


Peel onions and slice about 1/8" thick on a slicer across the grain.

Combine all other ingredients and bring to a boil. Remove from the fire and add the onions. Allow to sit at room temperature until cool and then refrigerate.
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