Quick Pickled Onions


  • 1 cup red wine vinegar
  • 1 tablespoon kosher salt
  • 1 teaspoon sugar
  • 1 red onion, sliced into rings
  • 1 fresh chile pepper, such as red Fresno or jalapeño, sliced
  • 2 fresh bay leaves
  • 1 teaspoon coriander seeds


In a medium saucepan, combine the vinegar and 1 cup water and bring to a bubble. Add the salt and sugar and stir to dissolve.

In a glass jar (or even a deli container), layer in the onion, chile, bay leaves, and coriander seeds. Pour the hot vinegar on top.

Allow to cool, then cover and refrigerate for at least 2 hours and up to 2 days before using.

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