Label
All
0
Clear all filters

Steven Raichlen

Pickled Onions

Rate this recipe

Preparation info
  • Makes

    24

    • Difficulty

      Easy

    • Ready in

      10 min

Appears in
Healthy Jewish Cooking
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.

Ingredients

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

Method

  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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title