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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wash one glass 1/2-gallon jar with a lid in hot, soapy water, and rinse well. Toast coriander in a small skillet over medium heat until fragrant, about 2 minutes. Add mustard seeds and toast for 30 seconds to 1 minute. Set aside.

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  • Combine water, vinegar, salt, and sugar in a small saucepan, and bring to a boil. Cook until sugar and salt have dissolved. Add reserved coriander and mustard seeds; remove from heat, and set aside.

  • Fill jar halfway with either Vidalia or red onion slices. Add bay leaves and thyme; 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 pace beneath the rim. Place lid on the jar, and let stand until cool. Store in the refrigerator, serve within a week.

Reviews (3)

116 Ratings
  • 5 star values: 19
  • 4 star values: 15
  • 3 star values: 42
  • 2 star values: 31
  • 1 star values: 9
Rating: 5 stars
05/14/2018
I have used this onion mixture on hamburgers and it's delicious! So very easy to 'pickle' and house smelled heavenly onionee! It's a keeper. JanS
Rating: Unrated
03/28/2015
Why does it keep, in the fridge, for one week only? Who eats pickled onions that fast?
Rating: Unrated
02/06/2015
I love you, Martha, but it's VIE-del-yuh, not vuh-DAHL-yuh. The recipe looks great. Looking forward to trying it.
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