Pickled red onion

Time 25 minutes
Yields Serves 4
Pickled red onion

Tie the clove, mustard seeds and black peppercorns in a small piece of cheesecloth.


In a medium saucepan, combine the spice bag, ginger, onion, water, vinegar, sugar and salt. Bring to a simmer and cook for about 5 minutes, or until the salt and sugar dissolve. Remove from the heat and let stand 20 minutes. Discard the cheesecloth bundle before serving.

Adapted from Charlie Trotter’s “Workin’. " A large mango (firm but ripe) or two large peaches, peeled and cut into fine dice, can substitute for the onion. French apple cider vinegar can be found at Market Gourmet in Venice, Nicole’s in South Pasadena and Surfas in Culver City. You can substitute white wine vinegar or rice wine vinegar.

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