Best 5 Pickled Vidalia Onions Recipes
Dive into the tantalizing world of Pickled Vidalia Onions! This delectable Southern delicacy combines the irresistible sweet crunch of Vidalia onions with a tangy, vinegar-based marinade that elevates any dish it graces. From backyard barbecues to gourmet sandwiches, pickled Vidalia onions add a burst of flavor and color that will leave your taste buds dancing. Their versatility knows no bounds, complementing everything from classic potato salads to hearty sandwiches and grilled meats. Discover the art of pickling Vidalia onions and elevate your culinary creations to new heights of deliciousness.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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.
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!!!
PICKLED VIDALIA ONIONS
This was my mother's recipe.
Provided by Emma Chapman
Categories Other Side Dishes
Time 8m
Number Of Ingredients 4
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
Provided by Cubby
Number Of Ingredients 12
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.
Tips:
- Choose firm and unblemished Vidalia onions for pickling.
- Use a sharp knife to thinly slice the onions.
- Soak the onion slices in cold water for at least 30 minutes to remove their sharp flavor.
- Use a combination of vinegar, sugar, water, and spices to create a flavorful pickling brine.
- Bring the pickling brine to a boil, then pour it over the onion slices.
- Let the onions pickle for at least 24 hours before enjoying them.
- Store the pickled onions in a covered container in the refrigerator for up to 2 months.
Conclusion:
Pickled Vidalia onions are a delicious and versatile condiment that can be enjoyed in a variety of ways. They can be added to salads, sandwiches, wraps, and tacos. They can also be used as a topping for grilled meats, fish, and vegetables. With their sweet and tangy flavor, pickled Vidalia onions are sure to add a pop of flavor to any dish.
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