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Quick Pickled Vidalia and Red Onions

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.

  • Yield: Makes one 1/2-gallon jar
Quick Pickled Vidalia and Red Onions

Source: Martha Stewart Living, Septemper 1995


  • 3/4 cup water
  • 3 cups vinegar
  • 6 tablespoons salt
  • 6 tablespoons sugar
  • 2 Vidalia onions, peeled and sliced into 1/4-inch rings
  • 2 red onions, peeled and sliced into 1/4-inch rings
  • 1 garlic shoot (optional)


  1. Wash one glass 1/2-gallon jar with lid in hot, soapy water, and rinse well.

  2. Combine 3/4 cup water, vinegar, salt, and sugar in a saucepan, and bring to a boil. Cook until sugar and salt have dissolved; remove from heat, and set aside.

  3. 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.

Reviews (2)

  • 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.

  • Couzintka 21 May, 2013

    Anyone who is a "canner"...try this recipe. Texture n itself, on a burger, a piece of pork, a preferred steak...again...texture n flavor.
    Annie, Fremont, CA

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