Bread-and-Butter Pickled Onions with Green Tomatoes

Dialing back the sugar in the versatile brine lets the natural sweetness of the onions and vegetables shine in these quick and easy refrigerator pickles.

Yield: Makes 3 pt.
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 20 Minutes
Total: 10 Hours, 10 Minutes


Ingredients

  • 1 pound sweet onions, halved and cut into 1/4-inch-thick slices
  • 1 pound green tomatoes, cut into 1/2-inch pieces
  • 2 garlic cloves, thinly sliced
  • 1 fresh red chile pepper, halved, seeded, and thinly sliced
  • 2 tablespoons kosher salt
  • 2 cups apple cider vinegar
  • 1 1/2 cups sugar
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon ground turmeric

Preparation

  1. 1. Toss together first 5 ingredients in a large bowl. Cover and let stand 1 hour. Transfer to a colander; drain 20 minutes. Pack into 3 (1-pt.) jars, filling to 1/2 inch from top.
  2. 2. Bring vinegar and next 3 ingredients to a boil in a small saucepan over medium-high heat; boil, stirring constantly, 1 minute or until sugar dissolves. Let stand 5 minutes.
  3. 3. Pour vinegar mixture over onion mixture in jars, filling to 1/2 inch from top. Cool completely (about 20 minutes). Cover with lids, and chill 8 hours before serving. Store in refrigerator up to 2 weeks.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Bread-and-Butter Pickled Onions with Green Tomatoes Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy