1 Walla Walla Sweet Onion
1 cup white vinegar
½ cup water
2 bay leaves
2 tsp peppercorns (any color you choose: pink, black, white, green, or a mix of colors)
1 tsp yellow mustard seeds
1 tsp coriander seeds
Prep Time: 10 mins
Cook Time: 10 mins
Chill Time: Overnight
Servings: 8
1 Peel and slice your Walla Walla sweet onion using a mandolin slicer, set on the thinnest cut. If your sweet onion is large, cut it in half before slicing. Set aside.
2 Heat vinegar, water, bay leaves, peppercorns, mustard seeds, and coriander seeds in a saucepan over high heat. Bring to a boil. Remove the pan from the heat and add sweet onion slices. Give everything a stir to combine.
3 Pack the onions into a wide-mouthed, pint-sized mason jar. Pour the liquid and spices over the top of the onions.
4 Make sure the onions are completely covered by the liquid. If you need more liquid, add more vinegar. Let this cool, then cover and refrigerate.
5 Enjoy your Walla Walla pickled sweet onions as a topper for just about anything. Burgers, tacos, sandwiches, salads, steaks, brats or hot dogs, and so much more!
Tips
For a spicy kick, add sliced Jalapeño or ½ tsp red pepper flakes.
Walla Walla sweet onions are only around for a limited time. Any onion or sweet onion can be pickled for year-round enjoyment. Try other types of vinegar such as white wine vinegar or prosecco wine vinegar for a different flavor. Just make sure the vinegar acidity is at least 5%. Stored in an airtight jar, these “quickie” pickled sweet onions will last for at least a month.
To learn more about Progressive Produce, visit www.progressiveproduce.com
