Pickled Onions

Preparation info
  • Makes


    • Difficulty


    • Ready in

      10 min

Appears in
Healthy Jewish Cooking

By Steven Raichlen

Published 2000

  • About

Here’s the third of our quartet of pickles designed to bring excitement to any deli spread. My favorite onion for this pickle would be a white pearl onion. But yellow or red onions can be pickled the same way.


  • 24 pearl onions (each about 1 inch in diameter)
  • 3 cups distilled white vinegar


  1. Peel the onions and set aside.

  2. Wash and dry a 2-quart crock or jar. Place the vinegar, salt, and sugar (if using) in the crock and whisk until the salt crystals are dissolved. (If using a jar, tightly cover and shake until salt is dissolved.) Add the onions, j