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Two glass jars filled with chopped vegetables in yellow brine, with onions, red pepper, and herbs in the background on a gray cloth.
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Pickled Sweet Vidalia onions

Pickled Sweet Vidalia Onions are crisp, tangy, and sweet with an easy refrigerator brine. A simple homemade Mt. Olive-style substitute.
Course Side
Cuisine American
Keyword homemade pickled onions, pickled sweet Vidalia onions, quick pickled Vidalia onions, refrigerator pickled onions, sweet pickled onions
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time: 1 day
Total Time 1 day 35 minutes
Servings 16
Calories 46kcal
Author Kat Jeter & Melinda Machado

Ingredients

  • 3 Large Vidalia or Sweet Onions thinly sliced or finely diced
  • ½ Red bell pepper finely diced
  • ½ cup White Vinegar
  • ½ cup Water
  • ½ cup Sugar
  • 1 teaspoon Kosher salt
  • A pinch of Turmeric

Instructions

  • Peel your onions and slice them into long, thin strips. Dice the red bell pepper into small pieces.
  • Stuff the onion and red bell pepper into clean glass mason jars. Push them down gently to fit as many as possible.
  • In a small saucepan, combine the vinegar, water, sugar, salt, and turmeric. Heat it on the stove just until the sugar and salt have completely melted, then remove from the heat.
  • Pour the warm brine over the onions in your jar until they are fully covered. Put a lid on the jar and let it cool on the counter. Place it in the refrigerator for at least 24 hours so the flavors soak in.

Nutrition

Calories: 46kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.001g | Sodium: 151mg | Potassium: 83mg | Fiber: 1g | Sugar: 10g | Vitamin A: 117IU | Vitamin C: 8mg | Calcium: 14mg | Iron: 0.2mg