Name: Martha Stewart Pickled Onions
Prep time: 15 min
Total time: 2 h 15 min
Yield: 2
Cuisine: American
Ingredients: 2 red onions, thinly sliced; 1 1/2 cup white wine vinegar; 3 tablespoons sugar; 1 1/2 tablespoon coarse salt

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This recipe for Martha Stewart’s Pickled Onions is so quick and easy to make.

pickled onions on a turkey sandwich on white plate with apples

When I was in Houston a couple of months ago, visiting my son, we went to a sandwich shop that had the best sandwiches. They even had gluten free bread that was delicious.

The sandwich I got had pickled onions on it. I am not a huge fan of raw onions, so I almost got the sandwich without the onions. However, I decided to get the sandwich just as it was listed on the menu.

It turns out that I loved the pickled onions on my sandwich. I instantly knew that I was going to have to make some pickled onions at home.

I have made refrigerator pickles many times. I knew onions would be similar. I decided to look for an exact recipe to try, though.

When I saw that Martha Stewart had a recipe for pickled onions in the July/August 2016 copy of Martha Stewart Living magazine, I knew that it was the one that I would try because it is perfect for my Martha Stewart Cooking Challenge.

a sandwich with pickled onions and apples on the plate

Martha did not disappoint!

Martha Stewart Pickled Onions were so good! They were also incredibly easy to make.

I will say, I did not have nearly enough liquid to cover the onions, so I had to make more. I am not quite sure how Martha’s made the recipe work with the amount of liquid listed. I made the adjustment in the recipe below.

The recipe also says you can eat the pickled onions in two hours. While you can eat them in two hours, they are better, with a more pickled flavor, if you wait a couple of days.

If you like pickled onions, it is so easy to make them at home!

salmon salad sandwich on gluten free focaccia with pickled onions and apples and chips on a white plate

My favorite sandwich to use the pickled onions on might just be my salmon salad sandwich recipe. They had such a nice crunch to that recipe. I need to try them on Martha Stewart’s tuna sandwich recipe, too.

Yield: 2 cups

Martha Stewart Pickled Onions

Quick and easy to make these pickled onions are perfect for sandwiches, burgers, and more.

Prep Time 15 minutes

Additional Time 2 hours

Total Time 2 hours 15 minutes

Ingredients

2 red onions, thinly sliced
1 1/2 cup white wine vinegar
3 tablespoons sugar
1 1/2 tablespoon coarse salt

Instructions

Place onions in a heatproof bowl or jar.
In a pan, bring vinegar, sugar, and salt to a boil.
Pour over the onions.
Let cool completely.
Cover and refrigerate for at least two hours. They can be eaten at two hours, but they have much more of a pickled flavor if you wait two to three days.
They will last up to a month in the fridge.

Notes

Martha Stewart's original recipe did not have enough liquid to cover my onions, so I 1 1/2 times the liquid of the original recipe.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 26Total Fat: 0gSaturated Fat: 0gUnsaturated Fat: 0gSodium: 681mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 0g

Nutritional values are approximate and aren't always accurate.

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