Sweet Pickled Vidalia Onion Recipes

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.

PICKLED VIDALIA ONIONS RECIPE

Steps:

• Halve onions and slice thin, about 1/4 inch thick. Place into a bowl and cover with ice water; let rest for 30 minutes. Drain, pat dry and pack the onions into a clean quart sized Mason jar. Heat vinegar and sugar together until sugar is completely dissolved. Add remaining ingredients and let cool completely. Top onions with the dressing and refrigerate a minimum of 24 hours, or up to 3 or 4 days if possible, before using, as the flavor only improves as they sit. Keep refrigerated for about 4 months. Use as an appetizer, on salads, sandwiches, hamburgers or hotdogs, serve over beans, greens or chop and add to a wide variety of 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 SWEET ONIONS

Steps:

• Bring all ingredients except onions to a boil.
• Reduce heat and gently boil for one minute.
• While mixture is boiling, cram onion rings into a glass jar as tightly as you can. Don't worry if the rings break. This is not a pretty pickle.
• Remove boiling mixture from stove and pour directly into the jar. Allow bubbles to rise to the surface, then refill as needed leaving 2cm headroom.
• Screw lid on gently and allow to cool on counter top.
• Once cooled, refrigerate for up to one month.
• This is not a sterilized pickle. Do not store unrefrigerated!

PICKLED VIDALIA ONIONS

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!!!

PICKLED SWEET ONIONS

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.