Quick-pickled Vidalia onions


Quick-pickled Vidalia onions

Vidalia onions are a seasonal treat: Seeing them pop up in farmers' markets and grocery stores is a sure sign of spring.


  • 2 finely sliced Vidalia onions , about 450 g
  • 1 1/2 cups rice-wine vinegar
  • 1/2 cup water
  • 4 tsp granulated sugar
  • 1 tsp salt
  • pinch hot-red-chili-flakes


  • PACK onions into two 500 ml jars, or one 1 L jar.
  • BRING vinegar, water, sugar, salt and chilies to a boil in a medium saucepan. Remove from heat. Pour hot liquid over onions into jars, leaving 1/4 inch space from the top. Let cool to room temperature.
  • CLOSE jars and store refrigerated. Onions will keep for up to 10 days.

For best results, slice your onions as thinly as possible. Even use a mandolin if you have one. I like a touch of chili flakes, but a teaspoon of coriander seeds or pickling spice are very nice in this easy pickle.