Texas-1015 Tango: Sweet & Spicy Quick-Pickled Onion Delight 🌶️

Quick-Pickled Texas-1015 and Red Onions Recipe 🧅🌶️

Description: 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.

Servings: 2 quarts
Cook Time: 15 minutes
Prep Time: 15 minutes
Total Time: 30 minutes
Recipe Category: Onions
Keywords: Vegetable, < 30 Mins, Canning, Refrigerator, Stove Top

Ingredients:

Quantity	Ingredient
3/4	Water
3	Cider vinegar
6	White vinegar
6	Kosher salt
2	Salt
2	Sugar
1	Sweet onions
	Garlic scapes
	Garlic

Nutrition Facts (per serving):

Calories: 373.7
Fat Content: 0.3g
Saturated Fat Content: 0g
Cholesterol Content: 0mg
Sodium Content: 20978.8mg
Carbohydrate Content: 77.2g
Fiber Content: 4.5g
Sugar Content: 60.5g
Protein Content: 3.7g

Recipe Instructions:

Wash a half-gallon jar and its lid in hot soapy water; rinse well with very hot water, and let drain.
Related Articles
Combine water, cider vinegar, white vinegar, kosher 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.