Food & Cooking Recipes Recipes by Region Quick-Pickled Vidalia and Red Onions 3.0 (116) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 22, 2023 Print Rate It Share Share Tweet Pin Email Yield: Makes one 1/2-gallon jar Ingredients 2 tablespoons coriander seeds 1 tablespoon mustard seeds ¾ cup water 3 cups white balsamic vinegar 6 tablespoons coarse salt 6 tablespoons sugar 2 Vidalia onions, peeled and thinly sliced lengthwise 2 red onions, peeled and thinly sliced 3 fresh bay leaves 3 sprigs fresh thyme Directions 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. 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. Rate it Print