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 Vidalia onions, sliced into ¼” wedges lengthwise | ||
| Seasoned rice vinegar | 1 1/2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Packed brown sugar | 1/3 Cup (16 tbs) | |
| Kosher salt | 1 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Coriander seeds | 2 Teaspoon, toasted | |
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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