Quick Pickled Vidalia Onions

Quick Pickled Vidalia Onions ~ this sweet onion pickle takes just minutes to prepare, and you'll reap the rewards all summer long on burgers, brats, steaks, sandwiches and tacos!

Quick Pickled Vidalia Onions ~ this sweet onion refrigerator pickle takes just minutes to prepare, and you’ll reap the rewards all summer long on burgers, brats, steaks, sandwiches and tacos!

Quick Pickled Vidalia Onions in a jar

Quick pickles, or ‘quickles’ as they’re sometimes called, are my specialty. I don’t go in for big vats of boiling water, tongs, and sterilizing jars, etc. I make my pickles the easy way, in small batches, and even without all the boiling, etc., these pickles will last a good long while in the refrigerator. Pickling is a natural preservation method ~ when you bathe food in a vinegar solution, the acidity kills bacteria. But a pickling brine adds tons of flavor, too, so it’s a great technique even if you want to eat ALL THE ONIONS right away. Like me.

making pickled onions in a jar

Truly any onion can be pickled, I’ve made PICKLED RED ONIONS that are the most gorgeous magenta color, and you could use white or yellow as well. But Vidalias are only around for a short season, and so it just makes sense to grab them while you can, and use them in every way possible. For you Vidalia fans out there, I’ve got lots of great recipes on the blog, but probably the one I’m most fond of right now is my VIDALIA ONION SLAW, if you love these onions like I do, then check that one out.


Vidalia Onions

  • Vidalias originated in the 1930s in Vidalia Georgia.
  • True Vidalia onions can only be grown in Georgia, by law, but they’re shipped all across the country.
  • The onions are so mild and sweet you can eat them raw like an apple. They have a characteristic squat shape and very thin, papery skin.
  • The onions are so sweet because the soil they are grown in is unusually low in sulfur.
  • Vidalia season is from spring to early summer, but that has recently been extended thanks to new technology in controlled atmosphere storage.
  • There are other varieties of sweet onion such as Maui and Walla Walla. There are also generic sweet onions which you will find in your produce section year round.
  • Use them just like you would any other onion, only prepare to become obsessed.

pink peppercorns for making Pickled Vidalia Onions

Technically you can pickle with vinegar alone, but it’s really the added spices that contribute the flavor. Here in California I can pick bay leaves and pink peppercorns right from my neighborhood trees, I love it. I hardly ever return from a walk around the block without something in hand. There’s a Peruvian pepper tree in the side walk strip across the street, and I collect sprigs when the seeds are ripe, and then let them air dry. Pink peppercorns are a different species entirely from black pepper*, but they have a similar flavor. You can of course use store bought peppercorns of any color, black, white, pink, or green.

*Caution: pink peppercorns are from the same family as cashews and pistachios and can cause allergic reactions in people sensitive to tree nuts. 

This is a quick pickle and you can use the onions in as little as a few hours. They’ll keep in the refrigerator for at least a month. The photo below was taken as I pulled the onions out of the fridge a month later ~ they’re just as pretty, and as crunchy ~ as when I made them.

TIP:  You can use cheap white vinegar, rice wine vinegar, or any other pale vinegar for these pickles, but I like to use my O Olive Oil Champagne Vinegar, it has a wonderful delicate flavor. I’ll re-use the pickling liquid once my onions are gone, so it won’t go to waste. I can also use the leftover pickling liquid in salad dressings.

Quick Pickled Vidalia Onions 1

I use my mandoline slicer to slice the onions finely and evenly, and pint sized wide mouth canning jars for storing my quick pickled Vidalia onions.

kerr pint sized wide mouth jar for Quick Vidalia onion pickles

Quick Pickled Vidalia Onions in a jar with spoon
3.28 from 59 votes

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!
Course preserves
Cuisine American
Prep Time 10 minutes
Yield 1 pint jar
Author Sue Moran


  • 1 Vidalia onion
  • 1 cup mild white vinegar
  • 1/2 cup water
  • 2 bay leaves
  • 2 tsp pink peppercorns
  • 1 tsp yellow mustard seeds
  • 1 tsp coriander seeds


  • Peel and very thinly slice the onion. I like to use my mandoline slicer 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. Take off 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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~

  • Use any type of onion you like.
  • Make it spicy by adding a sliced jalapeno, or 1/2 tsp dried red pepper flakes.
  • You can can these onions by processing them in boiling water for 10 minutes. Be sure to use sterilized jars, and be sure to use, at minimum, equal parts vinegar to water to maintain a safe pH. You can use all vinegar if  you like.


Don’t forget to pin these Quick Pickled Vidalia Onions!

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    Leave a Reply

    Please rate this recipe!

  • Reply
    July 12, 2017 at 9:58 am

    Can this recipe be used for fresh cucumbers?? My girls absolutely love all the fresh produce in SC and I think they’d love if we could make homemade pickles, the easy way!!

    • Reply
      July 12, 2017 at 10:00 am

      Yes, go for it! I do have a quick cucumber pickle on the blog, too, for reference, HERE.

  • Reply
    John/Kitchen Riffs
    July 12, 2017 at 9:14 am

    I don’t do big deal pickling (big dill?), but I’m totally into quick pickling. Easy, fun, tasty, and immediate. These look great — thanks.

  • Reply
    Jennifer @ Seasons and Suppers
    July 12, 2017 at 8:33 am

    So lovely and as always, super jealous of your ability to pick bay leaves and peppercorns 🙂

    • Reply
      July 12, 2017 at 9:09 am

      Thanks Jennifer, wish I could trade you some peppercorns for some snow every once in a while 🙂

  • Reply
    Michelle | The Last Food Blog
    July 12, 2017 at 8:26 am

    I’m totally with you, I’m not in to the long process, give me quick pickles every time! These photos are gorgeous btw and I agree with Tina, these have to be the best looking jar of pickled onions I have ever seen 🙂

    • Reply
      July 12, 2017 at 9:10 am

      And don’t you think quick pickles taste so much fresher, and they retain their crunch, I hate a limp pickle!

  • Reply
    Edyta @ Innocent Delight
    July 12, 2017 at 8:05 am

    I love anything pickled and these Vidalia onions look fantastic. I did not know about their origin so thanks for sharing. I have all the ingredients handy so I’m heading to the kitchen to make myself a batch of these awesome pickled onions!

  • Reply
    Tina Dawson | Love is in my Tummy
    July 12, 2017 at 7:56 am

    These are undoubtedly the cutest most adorable jar of pickles I’ve ever seen! I envy you your Californian neighborhood walks!

    • Reply
      July 12, 2017 at 8:06 am

      Thanks Tina ~ I’m a New England girl at heart, so at times it’s been hard adjusting to Los Angles living, but the lush landscape is one of the perks 😉

  • Reply
    Sarah Newman
    July 12, 2017 at 7:35 am

    This is a great idea! I’ve never pickled anything before but keep telling myself I will… 😉 thanks for the inspiration!

    • Reply
      July 12, 2017 at 7:43 am

      This is the easy way to start, Sarah!

  • Reply
    linda spiker
    July 12, 2017 at 7:26 am

    I love pickled onions! I put them on just about everything! Cabbage too. Yum. Great recipe.

    • Reply
      July 12, 2017 at 7:28 am

      I want to pickle everything this summer!

  • Reply
    Chris Scheuer
    July 12, 2017 at 4:07 am

    So pretty, like artwork Sue. But I know one taste of these lovely onions would help me get over the thought that they’re almost too pretty to eat.
    BTW, I have to admit, I’m quite jealous of all the fun stuff you have growing all around you!!

    • Reply
      July 12, 2017 at 6:54 am

      Thanks Chris, I’m a forager at heart 🙂

  • Reply
    [email protected]'s Recipes
    July 12, 2017 at 3:27 am

    Very pretty with pink peppercorns!

    • Reply
      July 12, 2017 at 6:55 am

      Thanks Angie, I love those peppercorns, I want to make a steak sauce with them next!

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