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Although this recipe originally referred to Vidalia onions, no self respecting Texan, pseudo-Texan, Texas resident, or anyone else who has ever tasted a Texas-1015 onion (named for their October 15 planting date) would consider using anything else. Any sweet onion will do in a pinch, however, even Vidalias. Prep time does not include overnight setting time.
- 3⁄4 cup water
- 3 cups cider vinegar or 3 cups white vinegar
- 6 tablespoons kosher salt (preferred) or 6 tablespoons uniodized salt
- 6 tablespoons sugar
- 2 texas- 1015 sweet onions, peeled,sliced 1/4 inch thick,and separated into rings
- 2 sweet red onions, fixed the same way
- 1 garlic scapes (entire thing) or 1 clove of mild garlic, peeled and quartered lengthwise
- Wash a half-gallon jar and its lid in hot soapy water; rinse well with very hot water, and let drain.
- Combine water, vinegar, salt, and sugar in a stainless steel saucepan.
- Bring to a boil for about 5 minutes, stirring occasionally to ensure that salt and sugar dissolve.
- Let cool just slightly while performing the next step.
- Fill the jar half full with both types of onions.
- Add green garlic shoot, and fill with remaining onions; OR do it by quarters, with the ripe garlic clove.
- Pack the onions down until there is about 1/2" to 3/4" of head space below the rim of the jar.
- Slowly pour the hot syrup over the onions, shaking the jar slightly while pouring to release air bubbles.
- ,until onions are covered by about 1/4".
- Wipe rim of jar, cover with lid, and let stand until cooled to room temperature.
- Transfer jar to refrigerator.
- Allow to set at least overnight before eating.
- Serve within a couple of weeks.