Quick Pickled Vidalia And Red Onions Recipes

QUICK-PICKLED VIDALIA AND RED ONIONS

Steps:

• Wash one glass 1/2-gallon jar with a lid in hot, soapy water, and rinse well. Toast coriander in a small skillet over medium heat until fragrant, about 2 minutes. Add mustard seeds and toast for 30 seconds to 1 minute. Set aside.
• Combine water, vinegar, salt, and sugar in a small saucepan, and bring to a boil. Cook until sugar and salt have dissolved. Add reserved coriander and mustard seeds; remove from heat, and set aside.
• Fill jar halfway with either Vidalia or red onion slices. Add bay leaves and thyme; cover with remaining onion slices, packing them with the back of a clean spoon. Leave 3/4 inch of space beneath the rim. Pour hot liquid over onions covering them by 1/4-inch and leaving 1/2-inch of pace beneath the rim. Place lid on the jar, and let stand until cool. Store in the refrigerator, serve within a week.

QUICK PICKLED VIDALIA AND RED ONIONS

Steps:

• Wash one glass 1/2-gallon jar with lid in hot, soapy water, and rinse well.
• Combine 3/4 cup water, vinegar, salt, and sugar in a saucepan, and bring to a boil. Cook until sugar and salt have dissolved; remove from heat, and set aside.
• Fill jar halfway with either Vidalia- or red-onion slices. Add garlic shoot; cover with remaining onion slices, packing them with the back of a clean spoon. Leave 3/4 inch of space beneath the rim. Pour hot liquid over onions, covering them by 1/4 inch and leaving 1/2 inch of space beneath the rim. Place lid on jar, and let stand until cool. Store in the refrigerator; serve within a week.

QUICK PICKLED VIDALIA ONIONS

Steps:

• Peel and very thinly slice the onion. I like to use my mandoline set on the 1/8 inch setting. If your rings are very large, you can slice them in half.
• Heat the vinegar, water, and spices in a saucepan until it comes to a boil. Remove from the heat and add the sliced onions, giving everything a stir to combine. Let sit for 5 minutes, then pack the onions into a wide mouthed pint sized mason jar. Pour the liquid, including spices, over the onions. Make sure the onions are completely submerged, if you need more liquid, add a bit more vinegar. Let cool, then cover and refrigerate.
• Plan to use within a month or so.

QUICK-PICKLED TEXAS-1015 AND RED ONIONS

Steps:

• Wash a half-gallon jar and its lid in hot soapy water; rinse well with very hot water, and let drain.
• Combine water, vinegar, salt, and sugar in a stainless steel saucepan.
• Bring to a boil for about 5 minutes, stirring occasionally to ensure that salt and sugar dissolve.
• Let cool just slightly while performing the next step.
• Fill the jar half full with both types of onions.
• Add green garlic shoot, and fill with remaining onions; OR do it by quarters, with the ripe garlic clove.
• Pack the onions down until there is about 1/2" to 3/4" of head space below the rim of the jar.
• Slowly pour the hot syrup over the onions, shaking the jar slightly while pouring to release air bubbles.
• ,until onions are covered by about 1/4".
• Wipe rim of jar, cover with lid, and let stand until cooled to room temperature.
• Transfer jar to refrigerator.
• Allow to set at least overnight before eating.
• Serve within a couple of weeks.