New This Month

Sweet Pickled Red Onions

Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Rings of red onion have a refreshing bite.

Source: Martha Stewart Living, August 2004


  • 2 pounds red onions
  • 1 tablespoon coarse salt
  • 3 cups cider vinegar
  • 1 1/2 cups sugar
  • 15 whole black peppercorns
  • 4 whole cloves
  • 2 cinnamon sticks
  • 6 whole allspice
  • 2 dried hot red chiles
  • 2 small bay leaves


  1. Cut onions into 1/4-inch-thick slices; transfer to a colander set in a bowl. Toss well with the salt. Refrigerate 1 hour. Rinse well; drain. Pat dry between paper towels.

  2. Bring vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Let cool completely, about 30 minutes.

  3. Add onions; bring to a boil. Transfer onions to a large bowl using a slotted spoon. Let brine cool completely, about 30 minutes; pour over onions. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).

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