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Pickled Onion Slices

Use these to top our Blue Cheese, Potato, and Green-Apple Danish Sandwiches, as well as our Salami Danish Sandwiches.

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, January 2007


  • 1/2 cup white-wine vinegar
  • 1/4 cup sugar
  • 1 bay leaf
  • 1/4 teaspoon whole black peppercorns
  • 1/2 teaspoon coarse salt
  • 1 large white or red onion (about 12 ounces), very thinly sliced (about 2 cups)


  1. Stir vinegar, 1/4 cup water, the sugar, bay leaf, peppercorns, and salt in a saucepan. Bring to a boil. Add onion; return to a boil. Cook, stirring, 30 seconds. Remove from heat; let cool completely.

Cook's Notes

Onion slices can be refrigerated in their liquid in an airtight container up to 2 weeks.

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