Pickled Onions

  • Serves

    serves 4

This preparation from New York City's Gramercy Tavern turns humble cipollini onions and red beets into a piquant garnish for tacos, sandwiches, or flat-bread pizzas.


  • 1 whole star anise
  • 1 cup white wine vinegar
  • 2 Tbsp. red verjus
  • 1 Tbsp. sugar
  • 2 large red beets, peeled and thinly sliced croswise
  • 4 cipollini onions, thinly sliced crosswise into rings (or 3 oz. yellow onions)
  • Kosher salt


Step 1

In a 2-qt. saucepan, toast star anise over medium-high heat, swirling frequently, for 2 minutes. Add vinegar, verjus, sugar, beets, and 1⁄2 cup water to pan and bring to a boil. Strain liquid through a sieve into a large bowl, discarding solids. Submerge onions in cooking liquid and season with salt. Cover with plastic wrap; refrigerate for at least 2 hours or overnight.

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