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Quick Pickled Vidalia Onions

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Dave demos Pickled Vidalia Onions, a super-simple BBQ condiment for hamburgers and hot dogs for grill season, on Special Fork Video Friday.
Ingredients
  Vidalia onions 2 Medium, sliced into 1/4 wedges lengthwise
  Seasoned rice vinegar 1 1⁄2 Cup (24 tbs)
  Water 1⁄2 Cup (8 tbs)
  Packed brown sugar 1⁄3 Cup (5.33 tbs)
  Kosher salt 1 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Toasted coriander seeds 2 Teaspoon
Directions

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.

Note: To toast coriander seeds, put them in a small dry skillet over medium heat and heat a few minutes until fragrant.

Note: Be sure to use seasoned rice vinegar; not regular rice vinegar, for this recipe.

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

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Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Ingredient: 
Onion
Interest: 
Everyday, Party, Quick
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
2
Story
Summertime is in full swing and that can mean only one thing: BBQ time! I love throwing hamburgers and hot dogs on the grill and this easy recipe for pickled Vidalia onions is going to punch up the flavors for grill season. Vidalia onions are a variety of sweet onion grown in South Georgia from late April through mid-September. To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.
Subtitle: 
Pickled Onions

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