Print Options

Back to Pickled Onion >

Include these items:

Select reviews >

Taste of Home Logo

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


  • 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


  • 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.