Pickled Vidalia and Red Onions
The colors of these two-toned pickles are most impressive when they're first made, but they taste just as good after the colors fade.
- Yield: Makes 1 half-gallon jar
Source: Martha Stewart Living, October 1994
- 3 cups vinegar
- 6 tablespoons kosher salt
- 6 tablespoons sugar
- 2 Vidalia onions, peeled and sliced into 1/4-inch-thick rings
- 2 red onions, sliced into 1/4-inch-thick rings
- 1 garlic shoot (optional)
Wash 1 glass half-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.
Meanwhile, 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.