Mt Olive Pickled Vidalia Onions Food

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.

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Package Information Jar
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Package Weight 2.42 Kilograms

Mt Olive Pickled Vidalia Onions Food

QUICK PICKLED VIDALIA AND RED ONIONS

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.

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