Quick Pickled Vidalia Onions


Prep Time
5 min
Cook Time
10 min
Other Time
3 hr
Difficulty
1
Servings
2

These sweet onion pickles take minutes to make and are delicious with hot dogs and hamburgers. They’ll keep for 2 weeks in the fridge.

Check out the demo video for quick pickled Vidalia onions.

Nationality
American
Category
Condiments/sauce
Source
Special Fork
Editor
Sandy Hu

Cover onions with water in a 2- to 3-quart heavy non-reactive saucepan. Bring to a simmer and cook 5 minutes. Drain and transfer to a large glass or stainless steel bowl. In the same saucepan, heat vinegar, water, brown sugar, salt, pepper and coriander seeds and bring to a boil. Simmer for 5 minutes; remove from the heat pour over onions. Cool uncovered to room temperature. Refrigerate, covered, for up to 2 weeks.

Source: Adapted from The Vidalia Onion Committee, recipe by Culinary Works Founder Gena Berry,

Cooking Tips

  • To toast coriander seeds, put them in a small dry skillet over medium heat and heat a few minutes until fragrant.
  • Be sure to use seasoned rice vinegar; not regular rice vinegar, for this recipe.

If you’re logged in to an active account you can rate this recipe, save it to your recipe box, and add it to your shopping list!

close

Rate recipe