Quick-pickled Vidalia onions
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Vidalia onions are a seasonal treat: Seeing them pop up in farmers' markets and grocery stores is a sure sign of spring.
Ingredients
2 finely sliced Vidalia onions, about 450 g
1 1/2 cups rice-wine vinegar
1/2 cup water
4 tsp granulated sugar
1 tsp salt
pinch hot-red-chili-flakes
Instructions
PACK onions into two 500 ml jars, or one 1 L jar.
BRING vinegar, water, sugar, salt and chilies to a boil in a medium saucepan. Remove from heat. Pour hot liquid over onions into jars, leaving 1/4 inch space from the top. Let cool to room temperature.
CLOSE jars and store refrigerated. Onions will keep for up to 10 days.
For best results, slice your onions as thinly as possible. Even use a mandolin if you have one. I like a touch of chili flakes, but a teaspoon of coriander seeds or pickling spice are very nice in this easy pickle.
