It’s a sure sign of spring when you see Vidalia onions popping up in farmers’ markets and grocery stores. Uniquely sweet, they also have all of the ‘oniony’ goodness you ask of an onion, only mellower. Originating in Vidalia, Georgia in the 1930s, these onions are available from early spring through summer.
There are endless ways to enjoy this sweet bulb. I love keeping a jar of quick-pickled Vidalias in my fridge. Their balance of sweet and tang with a hint of saltiness makes them a perfect garnish for everything from burgers to fish to salads. 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.
Quick-pickled Vidalia onions
- 1 lb (about 2) finely sliced Vidalia onions
- 1 1/2 cups rice wine vinegar
- 1/2 cup water
- 4 tsp sugar
- 1 tsp salt
- pinch 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.
Originally published April 27th, 2015.
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