Shari sent me this Sweet Pickled Visalia Onion recipe and I had to share since who doesn’t love Vidalia Onions! Shari’s twist on a classic Bread and Butter brine is the perfect way to preserve them.
In Shari’s combination you use mustard seed as one of the brine spices but you can substitute with a pickling spice mixture instead. Commercial Pickling spice has quite a few additional ingredients such as whole cloves, allspice berries, coriander seeds, cinnamon sticks, and bay leaves which will give the brine a much different flavor.
These onions will be delicious on bratwurst, hamburgers, sliders, polish and hot dogs. Thanks Shari for sharing this great recipe!
Sweet Pickled Vidalia Onion
- 4 cups thinly sliced Vidalia onions
- 3 cups white vinegar
- 2 cups sugar
- 3 T. fresh Thyme
- 1 T. celery seed
- 2 T. mustard seed (or pickling spice)
- 1 T. dill weed
- Prepare 8 half pints, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.
- Cut your onions in half and using a food processor slice the onions thinly or use the shredding blade. If you have a mandolin you could do it on the thin slice or use a knife!
- In a large stainless steel pot bring vinegar and sugar to a simmer till sugar dissolves.
- Add onions, thyme, celery seed, mustard seed, and dill weed. Simmer for 10 minutes and remove from heat.
Filling the jars:
- On a dishtowel place your hot jars and using your funnel in each jar using a ladle then fill the jars leaving ½” headspace. Remove air bubbles and refill to the proper headspace with the liquid brine if necessary.
- Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
- Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
- Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
- Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes.
- When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
- Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
- Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.