Best Pickled Vidalia Onions Recipes

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QUICK PICKLED VIDALIA AND RED ONIONS



Quick Pickled Vidalia and Red Onions image

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

3/4 cup water
3 cups vinegar
6 tablespoons salt
6 tablespoons sugar
2 Vidalia onions, peeled and sliced into 1/4-inch rings
2 red onions, peeled and sliced into 1/4-inch rings
1 garlic shoot (optional)

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 AND RED ONIONS



Quick-Pickled Vidalia and Red Onions image

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Yield Makes one 1/2-gallon jar

Number Of Ingredients 10

2 tablespoons coriander seeds
1 tablespoon mustard seeds
3/4 cup water
3 cups white balsamic vinegar
6 tablespoons coarse salt
6 tablespoons sugar
2 Vidalia onions, peeled and thinly sliced lengthwise
2 red onions, peeled and thinly sliced
3 fresh bay leaves
3 sprigs fresh thyme

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.

PICKLED VIDALIA ONIONS



Pickled Vidalia Onions image

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

4 medium vidalia onions
2 c cider vinegar
1 c white sugar
1 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder

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 VIDALIA ONIONS



Pickled Vidalia Onions image

This was my mother's recipe.

Provided by Emma Chapman

Categories     Other Side Dishes

Time 8m

Number Of Ingredients 4

3 large vidalia onions
1 c sugar
1 c cider vinegar
several whole cloves (optional)

Steps:

  • 1. Peel onions and slice thinly.
  • 2. Separate into rings.
  • 3. Boil sugar, vinegar and cloves for 3 minutes.
  • 4. Drop in onion rings.
  • 5. Cook 3 minutes.
  • 6. Store in covered container. A 1 quart canning jar is fine.
  • 7. Keeps well in refrigerator.

PICKLED VIDALIA ONIONS RECIPE



Pickled Vidalia Onions Recipe image

Provided by Cubby

Number Of Ingredients 12

4 cups of thinly sliced Vidalia or other sweet onion
1-1/2 cups of apple cider or white vinegar
1 cup of granulated sugar
1 teaspoon of hot pepper sauce
1 teaspoon of Worcestershire sauce
1 teaspoon of mustard seed, crushed
1 teaspoon of celery seed
2 teaspoons of dry mustard
1/4 teaspoon of garlic powder
1/2 teaspoon of kosher salt, or to taste
1/4 to 1/2 teaspoon of freshly ground black pepper, or to taste
1/2 teaspoon of dill weed, optional

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.

COLESLAW WITH PICKLED VIDALIA ONIONS



Coleslaw With Pickled Vidalia Onions image

Robin Frye, Performance Director

Provided by Glenn Collins

Categories     dinner, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

1/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons prepared mustard, Dijon-style
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup sweet pickled Vidalia onions, finely chopped
4 cups shredded cabbage

Steps:

  • In a large bowl mix together mayonnaise, sour cream, mustard, sugar, salt and pickled onions.
  • Add shredded cabbage and mix thoroughly. Refrigerate several hours before serving.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 253 milligrams, Sugar 4 grams, TransFat 0 grams

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