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Pickled Onion

 Pickled Onion
"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.
4 ServingsPrep: 15 min. + standing Cook: 10 min. + chilling

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

Directions

  • In a small bowl, toss onion with 1 teaspoon salt; let stand for 1
  • hour. Drain and rinse in cold water; set aside.
  • 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.
  • 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.
Nutritional Facts: 1/4 cup equals 28 calories, trace fat (trace saturated fat), 0 cholesterol, 123 mg sodium,

2 of 2

Pickled Onion (continued)

Nutritional Facts: 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 vegetable.