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.



Ingredient Checklist


Instructions Checklist
  • Wash one glass 1/2-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. Cook until sugar and salt have dissolved; remove from heat, and set aside.

  • 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 (3)

50 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 24
  • 2 star values: 10
  • 1 star values: 4
Rating: Unrated
Could this be canned?
Rating: 1 stars
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.
Rating: Unrated
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