Make your Own Super-Simple Onion Pickles

By David Hu

Summertime is in full swing and that can mean only one thing: BBQ time! I love throwing hamburgers and hot dogs on the grill and this easy recipe for pickled Vidalia onions is going to punch up the flavors for grill season.

Vidalia onions are a variety of sweet onion grown in South Georgia from late April through mid-September.

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Quick Pickled Vidalia Onions
2 medium Vidalia onions, sliced into ¼” wedges lengthwise
1½ cups seasoned rice vinegar
½ cup water
1/3 cup packed brown sugar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons fresh toasted coriander seeds

Cover onions with water in a 2- to 3-quart heavy non-reactive saucepan. Bring to a simmer and cook 5 minutes. Drain and transfer to a large glass or stainless steel bowl. In the same saucepan, heat vinegar, water, brown sugar, salt, pepper and coriander seeds and bring to a boil. Simmer for 5 minutes; remove from the heat pour over onions. Cool uncovered to room temperature. Refrigerate, covered, for up to 2 weeks.

Note: To toast coriander seeds, put them in a small dry skillet over medium heat and heat a few minutes until fragrant.

Note: Be sure to use seasoned rice vinegar; not regular rice vinegar, for this recipe.

Source: Adapted from The Vidalia Onion Committee, recipe by Culinary Works Founder Gena Berry

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