Pickled Onions

Published by deepsouthdish.com on November, 2012


  • 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
  • 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


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 and pack the onions into a clean quart sized Mason jar. Whisk the remaining ingredients together until sugar is completely dissolved. 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, bbq, serve over beans, greens or chop and add to a wide variety of recipes.

Cook's Notes: If you prefer a sweeter pickle, eliminate the dill weed and increase sugar another 1/2 cup or more to taste. May also substitute red onion, however, be aware the taste is stronger than sweet onion and that the color will be more on the pink side. This recipe is not intended for canning, which requires a different process, but they will last several months when stored tightly covered in the refrigerator.