Pickled Vidalia Onions: Sweet & Tangy Recipe

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These pickled sweet Vidalia onions are crisp, tangy, and gently sweet. Thin strips of Vidalia onion with small pieces of red bell pepper soak in an easy homemade vinegar brine to create a bright condiment that pairs beautifully with roast beef, sandwiches, burgers, barbecue, salads, tacos, and more. If you can’t find commercial Mt. Olive Pickled Vidalia Onion Strips locally, this straightforward refrigerator pickles recipe is a great alternative.

Easy Homemade Pickled Vidalia Onions

We began making pickled Vidalia onions to top a slow-cooked Georgia pot roast. The sweet-and-tangy onions balance the rich meat so well that we started keeping a jar in the refrigerator for many other meals. When store-bought Mt. Olive strips aren’t available, these homemade pickles give the same pleasing flavor and texture with minimal effort.

This recipe uses fresh sweet onions, red bell pepper, and a simple sweet vinegar brine. There’s no canning equipment needed: slice the onions, pack them into jars, pour warm brine over them, and chill. After about 24 hours the onions soften slightly while keeping a pleasant crunch and take on the flavor of the brine.

Why You’ll Love This Recipe

There are several reasons to keep a jar of these quick pickled Vidalia onions on hand:

• Very easy. A few ingredients and about 15 minutes of hands-on time are all that’s required.
• No canning required. These are refrigerator pickles made without a water-bath process.
• Sweet-and-tangy flavor. Sugar balances the sharpness of the vinegar and enhances the natural sweetness of the onions.
• Versatile. They complement roast beef, pulled pork, burgers, sandwiches, salads, tacos, hot dogs, and many other dishes.
• Make ahead. The flavor improves after sitting overnight, so they’re perfect to prepare in advance.

A little prep yields a condiment that transforms everyday sandwiches and leftovers. These onions are especially handy for lifting rich or fatty dishes with a bright acidic note.

What Makes Vidalia Onions Sweet?

True Vidalia onions are grown in a specific region of Georgia where the soil is low in sulfur, producing a naturally mild, sweet onion. That natural sweetness makes Vidalias ideal for a sweet pickled onion recipe—starting with a milder onion avoids the need to neutralize a sharp, pungent flavor with extra sugar or long pickling.

If Vidalias aren’t available, other sweet varieties such as Walla Walla, Maui, or Texas Sweet work well. A standard yellow onion can be used, but the taste will be a bit sharper. Red onions will give you a different flavor and pink brine; use them for a distinct pickled red onion recipe instead.

Ingredients You’ll Need

This refrigerator pickles recipe uses simple pantry staples:

• Turmeric – a pinch for color, not flavor.
• Vidalia or other sweet onions – peeled and thinly sliced or finely diced.
• Red bell pepper – finely diced for color and subtle sweetness.
• White vinegar – provides a clean, bright tang.
• Water – dilutes the vinegar for a balanced brine.
• Sugar – essential for sweet pickles to balance vinegar and amplify onion sweetness.
• Kosher salt – seasons and rounds out the brine.

Can I Use Another Kind of Onion?

Yes. Vidalias yield the mildest, sweetest results, but other sweet onions will still make excellent pickles. If you want the signature look of Mt. Olive-style strips, slice the onion lengthwise into narrow strips. Red onions are great for a different, brighter quick pickle but will alter the flavor and color.

How to Make Pickled Sweet Vidalia Onions

The process is quick and straightforward. Key points are slicing evenly, dissolving the sugar and salt fully, and allowing enough time for the flavors to develop. Follow these steps:

Step 1 – Prep the onions and pepper. Peel and slice the onions into long thin strips (about 1/8 inch thick) or slice and finely dice. Dice the red bell pepper.

Step 2 – Pack the jars. Place the sliced onions and diced pepper into clean glass jars, packing them tightly but gently.

Step 3 – Make the brine. Combine white vinegar, water, sugar, kosher salt, and a pinch of turmeric in a small saucepan. Heat gently, stirring until the sugar and salt dissolve, then remove from heat.

Step 4 – Pour the brine over the onions. Pour the warm brine into the jars so the vegetables are fully submerged. Press down any pieces that float.

Step 5 – Cool and refrigerate. Seal the jars, let them cool to room temperature, then refrigerate. Let them sit at least 24 hours for the best flavor.

How Thin to Slice

Aim for strips about 1/8 inch thick so the slices absorb the brine quickly while retaining some texture. For the Mt. Olive-style appearance, slice top to bottom into narrow strips rather than crosswise rings. A sharp knife or mandoline will help you get even pieces.

How to Use Pickled Vidalia Onions

These pickled onions are versatile. They brighten rich dishes like pot roast, pair well with pulled pork or barbecue, and make a milder alternative to raw onion on burgers and sandwiches. They’re also excellent on tacos, grain bowls, salads, deviled eggs, charcuterie boards, and more. Use the flavorful brine sparingly in dressings or sauces instead of discarding it.

Serving Suggestions

Serve these pickled onions with slow-cooked beef, mashed potatoes, and green beans for a Southern-style meal. They’re also perfect as a condiment on barbecue platters, in sandwich spreads, or on a build-your-own burger table. Drain before adding to warm dishes so they add flavor without excess liquid.

Are These the Same as Mt. Olive Pickled Vidalia Onion Strips?

This recipe is meant as a homemade alternative that reproduces the qualities we like in the store-bought product—thin sweet onion strips, a sweet-and-tangy brine, a touch of red pepper, and a light golden color. It’s not an exact commercial replica, but it provides the same flavor profile for home cooking.

Storage & Reheating

Store pickled Vidalia onions in the refrigerator in a clean, airtight glass container. Keep the onions submerged in brine and use a clean utensil when removing servings. For best quality, enjoy within 2 to 3 weeks. Discard if you notice off-odors, mold, or bubbling. There’s no need to reheat—serve chilled or at refrigerator temperature; if adding to warm dishes, drain and add just before serving.

Servings: 16

Prep Time: 15 mins

Cook Time: 20 mins

Chill Time: 1 day

Total Time: 1 day 35 mins

Pickled Sweet Vidalia Onions

Created By: Kat Jeter & Melinda Machado

Pickled Sweet Vidalia Onions are crisp, tangy, and sweet with an easy refrigerator brine. A simple homemade Mt. Olive-style substitute.

Ingredients

• 3 large Vidalia or sweet onions, thinly sliced or finely diced
• ½ red bell pepper, finely diced
• ½ cup white vinegar
• ½ cup water
• ½ cup sugar
• 1 teaspoon kosher salt
• A pinch of turmeric

Instructions

1. Peel and slice the onions into long, thin strips. Dice the red bell pepper into small pieces.
2. Pack the onion and pepper into clean glass mason jars, pressing down gently to fit as much as possible.
3. In a small saucepan, combine vinegar, water, sugar, salt, and turmeric. Heat just until the sugar and salt dissolve, then remove from heat.
4. Pour the warm brine over the onions so they are fully covered. Seal the jars, cool to room temperature, then refrigerate for at least 24 hours before serving.

Nutrition

Calories: 46 kcal, Carbohydrates: 11 g, Protein: 1 g, Fat: 0.1 g, Sugar: 10 g, Sodium: 151 mg

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and provided as a courtesy.

Course: Side

Cuisine: American