Title: Pickled Vidalia and Red Onions - Martha Stewa
Categories: Pantry Soup Pickle
Yield: 1 Half-gallo

3	c	Vinegar
6	tb	Kosher salt
6	tb	Sugar
2		Vidalia onions, peeled and sliced into 1/4-inch-thick rings
2		Red onions, sliced into 1/4-inch-thick rings
1		Garlic shoot (optional)

1. Wash 1 glass half-gallon jar with lid in hot, soapy water and rinse well.

2. Combine 1/4 C water, vinegar, salt, and sugar in a saucepan and bring to a boil.

3. Meanwhile, fill jar halfway with either Vidalia or red onion slices. Add garlic shoot; cover with remaining onion slices, packing them with the back of a clean spoon. Leave 1/4 inch of space beneath the rim. Pour hot liquid over onions, covering them by 1/4 inch and leaving 1/2 inch of space beneath the rim. Place lid on jar and let stand until cool. Store in the refrigerator; serve within a week.

Martha Stewart Living/October/94 Scanned & edited by Di Pahl &

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