QUICK-PICKLED VIDALIA AND RED ONIONS
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes one 1/2-gallon jar
Number Of Ingredients 10
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.
SWEET PICKLED VIDALIA ONION
Sweet Pickled Vidalia Onion
Provided by Canning Homemade
Categories Salad
Time P1DT10m
Yield 40
Number Of Ingredients 7
Steps:
- Prepare 8 half pints, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.
- Cut your onions in half and using a food processor slice the onions thinly or use the shredding blade. If you have a mandolin you could do it on the thin slice or use a knife!
- In a large stainless steel pot bring vinegar and sugar to a simmer till sugar dissolves.
- Add onions, thyme, celery seed, mustard seed, and dill weed. Simmer for 10 minutes and remove from heat.
- On a dishtowel place your hot jars and using your funnel in each jar using a ladle then fill the jars leaving ½" headspace. Remove air bubbles and refill to the proper headspace with the liquid brine if necessary.
- Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
- Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
- Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
- Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes.
- When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
- Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
- Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
QUICK PICKLED VIDALIA AND RED ONIONS
This quick method of making pickles does not involve sterilizing or sealing the jar. The colors of these two-toned pickles are most impressive when they're first made, but they taste as good after the color fades.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes
Yield Makes one 1/2-gallon jar
Number Of Ingredients 7
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
Quick Pickled Vidalia Onions ~ this sweet onion refrigerator pickle takes just minutes to prepare, and you'll reap the rewards all summer long on your burgers and dogs, steaks, sandwiches and tacos!
Provided by Sue Moran
Categories Pickles
Time 10m
Number Of Ingredients 7
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.
PICKLED ONIONS
A tangy and easy little condiment to spice up any dish.
Provided by Bobi
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Bring the onion, red wine vinegar, white vinegar, salt, and sugar to a boil in a saucepan over medium-high heat. Remove from heat and allow mixture to steep until the onion is tender, about 20 minutes. Cool completely before serving.
Nutrition Facts : Calories 18.6 calories, Carbohydrate 4.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1744.8 mg, Sugar 2.2 g
PICKLED SWEET ONIONS
These slightly crunchy pickled onions are not only a great gift for Christmas, but also a terrific contribution to a backyard barbecue as a relish for burgers and hot dogs. -Laura Winemiller, Delta, Pennsylvania
Provided by Taste of Home
Time 40m
Yield 4 half-pints.
Number Of Ingredients 5
Steps:
- Place onions in a colander over a plate; sprinkle with canning salt and toss. Let stand 1 hour. Rinse and drain onions, squeezing to remove excess liquid., In a Dutch oven, combine vinegar, sugar and thyme; bring to a boil. Add onions and return to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat., Carefully ladle hot mixture into four hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 36 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 395mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein.
PICKLED VIDALIA ONIONS
It's June and that means Vidalia season is in full swing here in Georgia!!! Gotta get busy doing something with all these wonderful jewels! Freeze, dehydrate, pickle, you name it! If you have no Vidalia onions, well, I'm sorry, I reckon any sweet onion will do. No BBQ is complete without pickled onions! Give them a try!! You...
Provided by Catherine Cantrell
Categories Vegetables
Time 45m
Number Of Ingredients 6
Steps:
- 1. Bring all ingredients, except onions, to a boil over medium high heat. Stir often.
- 2. Peel onions and slice into rings on your mandolin or slice with your knife. Separate ringlets.
- 3. Once boiling, remove pan from heat and place onions into hot vinegar mixture. Stir well and let sit for a few minutes to absorb and settle.
- 4. Place in your covered container of choice and refrigerate. The rings will really break down a lot leaving more room in your container. I leave mine for a good week before eating them.
- 5. These are great as a relish on beans, hot dogs or BBQ. I've always received many compliments on these. Y'all enjoy!!!
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