Best 2 Quick Pickled Vidalia And Red Onions Recipes

Indulge in a symphony of flavors with our exquisite collection of quick-pickled Vidalia and red onion recipes! These versatile culinary creations transform ordinary onions into extraordinary delights, adding a tangy, crisp, and colorful twist to your culinary repertoire. From the classic Pickled Vidalia Onions, perfect for elevating sandwiches and salads, to the zesty Pickled Red Onions, ideal for topping tacos and burgers, each recipe offers a unique taste experience. Explore the vibrant Pickled Red Onion Rings, a delightful appetizer or side dish, and the sophisticated Pickled Vidalia Onion Relish, a perfect accompaniment to grilled meats and cheeses. With step-by-step instructions and helpful tips, these recipes guide you effortlessly through the pickling process, ensuring perfectly pickled onions every time. Embark on a pickling adventure and discover the endless culinary possibilities that await!

Check out the recipes below so you can choose the best recipe for yourself!

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 the right onions: Vidalia onions are ideal for this recipe because they are sweet and mild. However, you can use any type of onion you like.
Slice the onions thinly: This will help them pickle evenly.
Use a clean jar: Make sure the jar you use is clean and sterilized. This will help to prevent the pickles from spoiling.
Cover the onions completely with vinegar: This will help to ensure that they are evenly pickled.
Let the pickles sit for at least 24 hours before eating: This will give them time to develop their full flavor.
Store the pickles in the refrigerator for up to 2 weeks: They will keep their flavor and crunch for this long.

Conclusion:

Quick pickled Vidalia and red onions are a delicious and versatile condiment that can be used in a variety of dishes. They are perfect for adding a pop of flavor to salads, sandwiches, tacos, and more. They are also a great way to use up leftover onions. So next time you have some onions on hand, give this recipe a try!