Pickled Red Onions (Mollie Katzen)

Photo: ebelle

Onions are tangy and sweet, and keep a nice crunch. Ridiculously easy to make, & keep practically indefinitely. Try with hamburgers, salads, sandwiches, as antipasto. Based on Vegetable Heaven cookbook, by Mollie Katzen, pg 63. For more info about Mollie Katzen, go to www.molliekatzen.com.

Yield: 3 servings ( Serving Size: cups )
Community Recipe from

Recipe Time

Prep Time:
Marinate: 3 Hours


  • 1/2 cup(s) cider vinegar
  • 1/2 cup(s) water
  • 3 tablespoon(s) brown sugar
  • 1/2 teaspoon(s) salt
  • 1 teaspoon(s) peppercorns, whole
  • 2 medium red onions very thinly sliced


  1. Preliminary: Fill a teakettle with 4 cups water and put it up to a boil.

  2. Combine vinegar, 1 cup of water, sugar, salt and peppercorns in a medium sized bowl and stir until sugar is dissolved.

  3. Place the onion slices in a colander in the sink, and slowly pour all the bowling water over them. They will wilt slightly. Drain well, and transfer to the bowlful of marinade.

  4. Cover and allow to marinate, refrigerated or at room temperature, for at least several hours. Store in the refrigerator, and use as needed.
March 2014

This recipe is a personal recipe added by ebelle and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pickled Red Onions (Mollie Katzen) Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy