Quick-Pickled Texas-1015 and Red Onions

Toby Jermain's Note:

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.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Yield: 2 quarts

• ¾ 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

Directions:

1. Wash a half-gallon jar and its lid in hot soapy water; rinse well with very hot water, and let drain.
2. Combine water, vinegar, salt, and sugar in a stainless steel saucepan.
3. Bring to a boil for about 5 minutes, stirring occasionally to ensure that salt and sugar dissolve.
4. Let cool just slightly while performing the next step.
5. Fill the jar half full with both types of onions.
6. Add green garlic shoot, and fill with remaining onions; OR do it by quarters, with the ripe garlic clove.
7. Pack the onions down until there is about 1/2" to 3/4" of head space below the rim of the jar.
8. Slowly pour the hot syrup over the onions, shaking the jar slightly while pouring to release air bubbles.
9. ,until onions are covered by about 1/4".
10. Wipe rim of jar, cover with lid, and let stand until cooled to room temperature.
11. Transfer jar to refrigerator.
12. Allow to set at least overnight before eating.
13. Serve within a couple of weeks.