Pickled Red Onion

Top just about anything -- from salads to tacos -- with these crunchy, pickled beauties.

  • Yield: Makes about 1 cup

Source: Martha Stewart Weddings, Spring 2007


  • 1 medium red onion, cut into 1/4-inch-thick rounds
  • 3/4 teaspoon coarse salt
  • 1 cup cider vinegar
  • 3 tablespoons sugar
  • 3 whole black peppercorns
  • 1 whole allspice
  • 1 whole clove
  • 1 bay leaf


  1. Put onion into a colander set over a bowl. Toss with salt. Refrigerate 1 hour. Rinse onion under cold water; drain.

  2. Bring vinegar, sugar, spices, and bay leaf to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely.

  3. Add onion to vinegar mixture; bring to a boil. Using a slotted spoon, transfer onion to an airtight container. Let vinegar mixture cool completely, then pour over onion. Refrigerate at least 1 week (up to 3 weeks). Drain to serve; discard bay leaf.


Be the first to comment!