Quick Pickled Vidalia Onions
User Reviews
3.5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
8 (1 pint total)
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Calories
25 kcal
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Course
Condiments
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Cuisine
American
Quick Pickled Vidalia Onions
Description
Quick Pickled Vidalia Onions combine the natural sweetness of Vidalia onions with a sharp, tangy vinegar brine spiced with bay leaves, pink peppercorns, yellow mustard seeds, and coriander seeds. Thinly slicing the onions, ideally with a mandoline for consistent 1/8 inch slices, enables rapid pickling in a heated mixture of white vinegar and water. Once removed from heat, the hot brine is poured over the onions to soften them slightly and infuse their flavor. After packing into jars and refrigerating, the onions develop a mild acidity balanced with their inherent sweetness and fragrant spices.
The pickled onions add a crisp, refreshing texture and a burst of brightened flavor that complements savory dishes such as grilled meats, sandwiches, and fresh salads. The pink peppercorns and mustard seeds provide subtle floral and pungent notes that enrich the vinegar base without overpowering the onions. They keep well for up to a month when fully submerged and refrigerated, making them handy to prepare ahead and use as an accent condiment or garnish.
This recipe is adaptable and encourages experimenting with spiciness by adding jalapeño slices or dried red pepper flakes. The use of a mild white vinegar along with water balances acidity and preserves the natural onion sweetness. For canning, it recommends strict sterilization and appropriate vinegar ratios for safety.
Ingredients
- 1 vidalia onion
- 1 cup white vinegar mild
- 1/2 cup water
- 2 bay leaf
- 2 tsp Pink Peppercorn
- 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
- You can substitute Vidalia onions with any onion variety to vary sweetness and intensity.
- Add sliced jalapeños or 1/2 teaspoon dried red pepper flakes for a spicy kick.
- If you prefer preserved jars, process in boiling water for 10 minutes using sterilized canning jars, maintaining at least equal parts vinegar to water for safe acidity.
- All-vinegar pickling liquid can be used for a sharper flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(1 pint total)
Amount Per Serving
Calories 25 kcal
% Daily Value*
| Serving | 0.25 cup | |
| Calories | 25kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.05g | 0% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 5mg | 0% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 17mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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