Best 2 Quick Pickled Vidalia And Red Onions Recipes

Step into a world of culinary excellence with our exploration of the best recipes for quick-pickled Vidalia and red onions! Get ready to tantalize your taste buds with an explosion of flavors as we uncover the secrets to creating this tangy, crisp, and versatile condiment that will elevate your culinary creations to new heights. From classic pickling techniques to innovative flavor combinations, we'll guide you through a journey of culinary discovery, ensuring that your quick-pickled Vidalia and red onions become a staple in your kitchen.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

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

Ingredients

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.

Tips:

Choose firm, ripe Vidalia and red onions for pickling.
Use a sharp knife to thinly slice the onions.
Use a clean glass jar or container with a tight-fitting lid for pickling.
Bring the vinegar, water, sugar, salt, and spices to a boil in a saucepan, then let cool slightly.
Add the sliced onions to the pickling liquid and refrigerate for at least 2 hours, or up to 2 weeks.
Use the pickled onions on salads, sandwiches, tacos, or as a garnish for cocktails.

Conclusion:

Quick pickled Vidalia and red onions are a delicious and versatile condiment that can be used in a variety of dishes. They are easy to make and can be stored in the refrigerator for up to 2 weeks. So next time you are looking for a quick and easy way to add flavor to your meal, try making a batch of pickled onions.