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Quick Pickled Vidalia Onions ~ this sweet onion pickle takes just minutes ~ use them all summer long on burgers, brats, steaks, sandwiches and tacos!


1 pint jar

Total time

0 minutes


  • 1 vidalia onion
  • 1 cup mild white vinegar
  • ½ cup water
  • 2 bay leaves
  • 2 tsp pink peppercorns
  • 1 tsp yellow mustard seeds
  • 1 tsp Coriander seeds


  1. Peel and very thinly slice the onion. I like to use my mandoline slicer set on the 1/8 inch setting. If your rings are very large, you can slice them in half.
  2. Heat the vinegar, water, and spices in a saucepan until it comes to a boil. Take off the heat and add the sliced onions, giving everything a stir to combine. Let sit for 5 minutes, then pack the onions into a wide mouthed pint sized mason jar. Pour the liquid, including spices, over the onions. Make sure the onions are completely submerged, if you need more liquid, add a bit more vinegar. Let cool, then cover and refrigerate. Plan to use within a month or so.

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