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.
Servings: 8 (1 pint total)
Ingredients
- 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
Instructions
- 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 over high heat 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.
Notes
- 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.
Nutrition
Serving: 0.25 cup · Calories: 25 kcal · Carbohydrates: 4 g · Protein: 1 g · Fat: 0.2 g · Saturated Fat: 0.02 g · Polyunsaturated Fat: 0.05 g · Monounsaturated Fat: 0.1 g · Sodium: 5 mg · Potassium: 57 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 2 IU · Vitamin C: 2 mg · Calcium: 17 mg · Iron: 0.4 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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