Make your own Pickled Onions Martha!

“For everything there is a season and a time to every purpose under heaven”…one of my favorite bible verses.  It has such far-reaching implications, including but not limited to the process of  making your own pickled onions-there is a purpose for doing so, I promise!

Before you conclude that I’ve finally lost the last remnants of my mind, let me explain.  I made them to adorn the tops of the Gyros I made for Sunday Dinner this week.   The Gyros were FABULOUS and I am going to bring you the recipe in an upcoming post, but these onions were such a hit on their own, that I had to give them their own special place on the blog.

Now, I know it might seem a little bit “Martha Stewart-y” to make your own picked onions.  I mean, I know what you must be thinking.  “Why doesn’t she just go milk her own cow and churn us up some butter too?”.   Yep,  I know that’s what I thought when I first thought of making pickled onions.  I questioned my own judgment.

I have to say though that this artistic soul of mine just yearned for something colorful to brighten up my Gyro and I could think of nothing better than a pungent, pink, peppery onion.  It just needed to be.

I adapted this recipe from a blog called, “the Kitchn”.  Love that blog.

So without further ado, here’s how you do it.

Start with the biggest, most plump red onion that you can find and grab a few fresh cloves of garlic.


Slice the onion into rings.  The thickness is really immaterial…we like ’em thick around here, but you do what floats your boat.


Boil a couple of cups of water.  Place the onions in a sieve in the kitchen sink and pour the boiling water over them.  This is all the cooking they need because the vinegar you are going to add will do the rest.


Grab about 1/2 tsp of salt and and granulated white sugar and some pickling spice-about a tablespoon.


Find yourself a big old Mason jar and some Rice Vinegar.


Shove all those beautiful onion rings into the jar.


Put the salt, sugar, pickling spice, and peeled garlic cloves into the jar on top of the onions and pour the vinegar over everything.


Put a lid on it and give ’em a good shake to mix up all the stuff.  Wasn’t that eloquently put?


Give this a couple hours and when you pull the onions out of the fridge, you will see they have turned a beautiful hot pink.  I was literally tickled pink at the sight of them-bad pun not intended.


Aren’t those just gorgeous?

I can think of a multitude of uses for these mauve beauties.  Imagine piling some of them on a hot dog you just pulled off the grill.  Pile them up high on a hamburger, put them on your green salad at lunch, slide them onto your husband’s turkey sandwich and make all his co-workers wish they were married to Martha Stewart too.

I love stuff that makes possibilities seem endless!

Make your own Pickled Onions Martha!

Prep Time: 15 minutes

Total Time: 2 hours, 15 minutes


  • 1 Large red onion
  • 3 cloves fresh garlic (peeled)
  • 1/2 tsp each salt and granulated white sugar
  • 1 Tbs. Pickling spice
  • 3/4 C. Rice Vinegar
  • 2-3 C Boiling water
  • A mason jar with a lid


  1. Slice the onion and put them in a sieve in the kitchen sink. Pour the boiling water over them. Pile them into the Mason jar and put the salt, sugar, garlic cloves, and pickling spice on top of the onions. Pour the vinegar into the jar. Shake. Place in the fridge for a couple of hours. They'll stay good for five to seven days.



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  5. chad havey says:

    Oh and the gyros are incredible.

  6. chad havey says:

    A slice of pickled heaven in my lunchbox.

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