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Recipes for Onions - Week 3 July 2013

Pickled Onions
Christy Jordan

4 medium sized sweet onions(such as Vidalia), cut into rings then in half
2 cups Cider Vinegar (can use white vinegar)
1 cup white sugar
1 teaspoon salt (I use kosher)
1/2 teaspoon black pepper
1/4 teaspoon garlic powder

In a medium saucepot, place vinegar, sugar, salt, and garlic powder. Stir that up well and put over medium high heat to bring it just to a boil while you cut up your onions�Keep a watch on it and stir it often.

When mixture comes to a boil remove from heat and add in onions (at first it will seem like there are too many onion, but there aren�t too many). Stir and allow to sit for five minutes, or until onions have wilted down into vinegar some. Stir again and let sit for another five minutes.

Place in container, cover, and refrigerate until well chilled and ready to serve. Serve as a side relish.

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