Pickled Onions

Add these onions to salads and sandwiches, or serve them on a relish tray as a spicy-sweet appetizer. They will keep for up to three weeks in the refrigerator.


About 9 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 18
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.3 g
Carbohydrate 4.5 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 8 mg
Calcium 8 mg


2 large Vidalia or other sweet onions, thinly sliced (about 2 pounds)
1 cup rice vinegar
1 cup water
1/2 cup sugar
1 teaspoon black peppercorns
1 teaspoon whole cloves
1 teaspoon mustard seeds
1/2 teaspoon whole allspice
1/4 teaspoon salt


Cook onion in boiling water 2 minutes. Drain and plunge onion into ice water; drain. Place onion in a large glass bowl.

Combine the rice vinegar, 1 cup water, sugar, black peppercorns, whole cloves, mustard seeds, whole allspice, and salt in a medium saucepan; bring mixture to a boil. Cover, reduce heat, and simmer for 5 minutes. Pour the vinegar mixture over the sliced onion. Cool. Cover and refrigerate mixture overnight.

Jackie Mills, R.D.,

Cooking Light

May 2007
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