Quick-Pickled Texas-1015 and Red Onions

"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."
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Ready In:
2 quarts




  • 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.

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I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
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