Quick Pickled Vidalia Onions
A sweet, crisp and delicious treat enjoyed as a side dish, or a topping to hamburgers, hot dogs, and so much more.
Servings 10 servings
Ingredients
- 2 Vidalia Onions thinly sliced
- 1 1/2 cups Apple Cider Vinegar
- 3/4 cup water
- 2 teaspoons Salt
- 2 Tablespoons sugar
Instructions
- Slice onions thinly. Separate rings and add to a quart jar. The jar may be packed tightly. Continue to press and pack the onions into the jar.
- In a small saucepan, add vinegar, water, salt, and sugar. Bring to a simmer and heat until salt and sugar have dissolved.
- Pour the hot liquid over the onions to cover completely. Tap the jar gently to remove any air bubbles and add more liquid to the jar if needed. Place a tight-fitting lid on the jar. Let cool slightly. Place into the refrigerator to chill for several hours or overnight before serving.
- Store in the refrigerator. They will last 3-4 weeks unless they disappear before then.
Notes
Yellow or Red Onions will also work for this recipe. The red onion will turn your liquid pink.
Great with burgers, fish, grilled foods, on top of hot dogs, pulled pork sandwiches, or as a side dish.