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Pickled Red Pearl-Onion Slivers

Homemade pickled pearl onions make for a flavorful and impressive side dish in this recipe from chef Daniel Humm's "Eleven Madison Park: The Cookbook."

  • Yield: Makes about 1/4 cup

Photography: Rob Tannenbaum

Source: The Martha Stewart Show


  • 6 red pearl onions, peeled
  • 2 teaspoons coarse salt
  • 2 tablespoons olive oil
  • 2 tablespoons red-wine vinegar


  1. Prepare an ice-water bath. Set a bowl in ice-water bath and set aside.

  2. Halve onions lengthwise. Remove any centers that are not red. Slice each half into 5 half-moon-shaped pieces; season with salt.

  3. Heat oil in a small skillet over high heat. Add onions and cook, stirring, 2 to 3 seconds. Add vinegar and toss to combine. Immediately transfer onions to bowl set in ice-water bath; let cool. Strain onions and discard liquid.

Cook's Notes

Onions can be stored in an airtight container at room temperature until ready to use.

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