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Quick Pickled Vidalia and Red Onions

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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.

Source: Martha Stewart Living, April 1995
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  • brenda1944
    11 FEB, 2015
    Could this be canned?
    Reply
  • jNaeStevens
    1 AUG, 2013
    TOOOOO salty! To correct the recipe, I drained some of the vinegar and just added more sugar. Still too salty. 2 tsp salt would be PLENTY.
    Reply
  • Couzintka
    21 MAY, 2013
    Anyone who is a "canner"...try this recipe. Texture n flavor...by itself, on a burger, a piece of pork, a preferred steak...again...texture n flavor. Annie, Fremont, CA
    Reply

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