You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.ĭISCLAIMER: This is a recipe site intended for entertainment. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program,Īn affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to. © Copyright 2008-2023 – Mary Foreman – Deep South Dish LLC - All Rights Reserved You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!Īrticles on this website are protected by copyright. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. Hey Y’all! Welcome to some good ole, down home southern cooking. I also find the apple cider vinegar to be less tangy to my taste buds than plain white vinegar and a good flavor enhancement, so I almost always choose it over white, but use what you like the best.Īs an Amazon Associate, Deep South Dish earns from qualifying purchases. If you want a tangy dill version, like that pictured above, include the dill weed, but if you prefer a more heavily sweetened pickled onion, omit the dill and use a little more sugar. You could certainly omit the pickling spices and have a very good, pickled onion. I also like to add a little garlic and a few basic pickling spices to mine for a little extra flavor. Pickling onions only requires a very basic sugar and vinegar mixture, some salt and pepper, and you can keep them as simple as that. Shuman's sweets are pretty good and they are available year-round from sources all over the world. Vidalia onion season is, of course, short-lived, and over until next spring, but you can find other sweet onions year-round now. Those are a bit to strong for me, so for my taste it's sweet. You'll most often find ours served family-style at catfish houses, right alongside the all-you-can-eat fried catfish, turnip greens, coleslaw, fried okra, and cornbread.įor pickling, I prefer the sweeter onions myself, though you can use regular yellow onions, white onions and some folks even like to pickle the purple onions. The British have their pickled pearl onions, often served as an appetizer at local pubs, but the South, well, we have our own version of pickled onions. I had several requests for the recipe I use for the pickled onions pictured with my turnip greens, so I promised to squeeze it in here over the weekend, between all the holiday posts for turkey and dressing and all those side dish goodies we're all looking forward to here in a few days. Strips of onion, pickled in vinegar, sugar, hot sauce and pickling spices, an excellent addition to sandwiches, burgers, beans and greens.
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