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Pickled Onion Recipe
Pickled Onion Recipe photo by Taste of Home

Pickled Onion Recipe

Read Reviews (2)
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"I've been experimenting with pickle making for years, and I’m still trying to create the ultimate pickle," writes Margaret Berardi of Bridgeport, Connecticut. Keep this relish-like topping on hand all summer in the fridge.
TOTAL TIME: Prep: 15 min. + standing Cook: 10 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + standing Cook: 10 min. + chilling
MAKES: 4 servings

Ingredients

  • 1 medium onion, cut into 1/8-inch slices
  • 1-1/2 teaspoons salt, divided
  • 1/3 cup cider vinegar
  • 1/4 cup water
  • 3 tablespoons sugar
  • 1 garlic clove, peeled and halved
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon prepared mustard
  • 1/4 teaspoon celery seed

Nutritional Facts

1/4 cup equals 28 calories, trace fat (trace saturated fat), 0 cholesterol, 123 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 vegetable.

Directions

  1. In a small bowl, toss onion with 1 teaspoon salt; let stand for 1 hour. Drain and rinse in cold water; set aside.
  2. In a small saucepan, combine the vinegar, water, sugar, garlic, mustard seed, mustard, celery seed and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until sugar is dissolved. Stir in onion; simmer 3 minutes longer or until onion is heated through, stirring often.
  3. Transfer to a serving dish. Cool to room temperature. Cover and refrigerate for at least 3 hours before serving. Serve with a slotted spoon. Yield: 1 cup.
Originally published as Pickled Onion in Cooking for 2 Summer 2008, p13

Nutritional Facts

1/4 cup equals 28 calories, trace fat (trace saturated fat), 0 cholesterol, 123 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 vegetable.

Reviews for Pickled Onion(2)

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed May. 5, 2010

Good with hamburger too. Just perfect.

MY REVIEW
Reviewed Jul. 5, 2009

great recipe, I've been complimented on it many times and share he recipe often

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