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Quick Pickled Red Onion

These onion slices make a tangy addition to any sandwich, burger, or salad, including our Calamari, Chile, and Watermelon Salad.

  • Yield: Makes about 1 1/2 cups

Source: Martha Stewart Living, July 2007


  • 1 small red onion, thinly sliced into rings
  • 3/4 cup rice-wine vinegar
  • 1/4 cup sugar
  • 2 teaspoons coarse salt
  • 2 whole cloves


  1. Put onion slices into a saucepan, and cover with water. Bring to a boil; drain, and transfer to a nonreactive bowl.

  2. Bring vinegar, sugar, salt, and cloves to a boil in the saucepan. Pour over onion slices, and let cool. Refrigerate in an airtight container for at least 2 hours (or up to 1 month).

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