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Pickled Vidalia Onions


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  • 4 cups of thinly sliced Vidalia or other sweet onion
  • 1-1/2 cups of apple cider or white vinegar
  • 1 cup of granulated sugar
  • 1 teaspoon of hot pepper sauce
  • 1 teaspoon of Worcestershire sauce
  • 1 teaspoon of mustard seed, crushed
  • 1 teaspoon of celery seed
  • 2 teaspoons of dry mustard
  • 1/4 teaspoon of garlic powder
  • 1/2 teaspoon of kosher salt, or to taste
  • 1/4 to 1/2 teaspoon of freshly ground black pepper, or to taste
  • 1/2 teaspoon of dill weed, optional


Servings 1


Step 1

Halve onions and slice thin, about 1/4 inch thick. Place into a bowl and cover with ice water; let rest for 30 minutes. Drain, pat dry and pack the onions into a clean quart sized Mason jar.

Heat vinegar and sugar together until sugar is completely dissolved. Add remaining ingredients and let cool completely. Top onions with the dressing and refrigerate a minimum of 24 hours, or up to 3 or 4 days if possible, before using, as the flavor only improves as they sit. Keep refrigerated for about 4 months.

Use as an appetizer, on salads, sandwiches, hamburgers or hotdogs, serve over beans, greens or chop and add to a wide variety of recipes.


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