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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2 Medium, sliced into 1/4" wedges lengthwise
Seasoned rice vinegar
1 1⁄2 Cup (24 tbs)
1⁄2 Cup (8 tbs)
Packed brown sugar
1⁄3 Cup (5.33 tbs)
Freshly ground black pepper
Toasted coriander seeds
Calories 775 Calories from Fat 8
% Daily Value*
Total Fat 0.93 g1.4%
Saturated Fat 0.06 g0.31%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4007 mg167%
Total Carbohydrates 188 g62.7%
Dietary Fiber 14.4 g57.7%
Sugars 136 g
Protein 13 g25.6%
Vitamin A 0.1%
Vitamin C 122.1%
*Based on a 2000 Calorie diet
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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