Pickled Red Onions From 'The Artisan Jewish Deli at Home'

The Artisan Jewish Deli at Home cover

Use these bright pickled onions to top Nick Zukin and Michael C. Zusman's Classic Chicken Salad from The Artisan Jewish Deli at Home.

Reprinted with permission from The Artisan Jewish Deli at Home by Nick Zukin and Michael Zusman. Copyright 2013. Published by Andrews McMeel. All rights reserved. Available wherever books are sold.

Recipe Facts

Active: 10 mins
Total: 24 hrs
Makes: 1 1/2 to 2 cups

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  • 3 cups apple cider vinegar
  • 1 1/2 cups granulated sugar
  • 2 bay leaves
  • 1 (2- to 3-inch) cinnamon stick
  • 1 teaspoon crushed red pepper (optional)
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon whole cloves
  • 1/4 teaspoon kosher salt
  • 1 large red onion (about 12 ounces), halved and thinly sliced


  1. Combine onion, vinegar, sugar, bay leaves, cinnamon stick, crushed red pepper, if using, peppercorns, cloves, and salt in a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Boil for 1 minute. Add onions and then remove pan from heat. Allow onions and pickling brine to cool to room temperature, and then transfer to a nonreactive container with a tight-fitting lid. Refrigerate for 1 day to allow flavors to meld. Pickled red onions will keep in refrigerator for up to 1 month.