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    Home > Canning and Condiments > Shortcut Sweet Heat Pickles and Vidalia Onions

    Shortcut Sweet Heat Pickles and Vidalia Onions Start with jar of store-bought dill pickles or a jar of homemade dills from your pantry.

    May 7, 2020 by gritsandgouda 8 Comments

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    Jump to Recipe

    Do you love homemade bread and butter pickles but don't have a garden or want to use a pressure cooker to can them? Try my Shortcut Sweet Heat Pickles and Vidalia Onions. They start with a jar of hamburger-style dill pickles: store-bought or from your Grandma's pantry.

    Sweet Heat Pickles 3.jpg

    What's the shortcut?

    Everyone will think you made them from scratch. You can honestly say you made them. They are a half-way homemade recipe. The shortcut for these sweet heat pickles is starting with a jar of plain dill pickles and add onions, sugar, vinegar and spices. What you end up with is nothing like what you started with!

    These are "sweet and hot", half-way homemade pickles and onions. Be warned. They are addictive.

    The pickled onions are my favorite part

    My brother and sister-in-law visited us as they were traveling through Alabama and I served these pickles for dinner. He was hesitant because he didn't like bread and butter pickles, but by the end of dinner, he had gone back for seconds!

    I caught him picking out the onions to eat.  I'll admit they are my favorite part of these pickles, too.

    sweet and hot pickles with onions crushed red pepper in a jar

    Can I make them if I have a jar of bread and butter pickles?

    Yes! It's actually a shortcut to the shortcut!

    Start with a jar of store-bought dill pickles or an even quicker version, buy bread and butter pickles, decrease the sugar, and omit the mustard seeds. Most bread and butter pickles already have mustard seeds in them. I still add the turmeric because I like the extra color and its anti-inflammatory properties.

    You may like these other Vidalia onion recipes

    Tomato and Vidalia Onion Pie with Bacon

    Vidalia Onion and Grape Tomato Salad

    Vidalia Onion Cornbread

    Vidalia Onion Rings

    You may like these other shortcut recipes

    Shortcut Shrimp and Grits

    Shortcut White Bean and Chicken Chilli

    Shortcut Strawberry Rhubarb Pie

    Watch me make Sweet Heat Pickles and Vidalia Onions on ABC 33/40's Talk of Alabama

    Kathleen Royal Phillips and Nicole Allshouse making Sweet Heat Pickles and Vidalia Onions on ABC 33/40's Talk of Alabama August 6 2019

    Be sure to follow me on Facebook, Instagram, Pinterest and Twitter and don’t leave before you send me your email address here so you don’t miss a single post on my Southern shortcut recipes!

    Old mason jar of pickles and onions with garlic and crushed red pepper on wooden surface

    sweet and hot pickles with onions crushed red pepper in a jar
    Print Recipe
    4.67 from 3 votes

    Sweet Heat Shortcut Pickles and Onions

    Think “sweet and hot” bread and butter pickles. Start with a jar of store-bought dill
     pickles.
    Prep Time10 mins
    Marinating time8 hrs
    Course: Side Dish
    Servings: 12 servings
    Author: Kathleen Phillips | GritsAndGouda.com
    Cost: 6
    Prevent your screen from going dark

    Ingredients

    • 1 24-oz jar sliced, hamburger dill pickles (I prefer Mt. Olive Simply Pickles)
    • 1 large Vidalia onion
    • 3/4 cup granulated sugar
    • 3/4 cup light brown sugar
    • 1/4 cup apple cider vinegar
    • 5 garlic cloves peeled and halved lengthwise
    • 1 teaspoon crushed red pepper flakes
    • 1 teaspoon mustard seeds
    • 1/2 teaspoon turmeric

    Instructions

    • Drain pickles and discard the liquid. Place the pickles in a medium size bowl.
    • Peel onion and cut in half vertically. Lay cut side down and cut vertically into 1/4-inch slices to create slivers and add to pickles in the bowl. Add sugars, vinegar, garlic, pepper flakes, mustard seeds, and turmeric to the bowl; stir well.
    • Cover and refrigerate overnight so the pickles will have a kick to them from the crushed red pepper. Stir at least once. Keep them in the bowl during this time because they won’t fit back in the jar yet. The sugars will dissolve overnight and the onions will "shrink".
    • Spoon pickles back into the same pickle jar with a slotted spoon if they will fit) or in a decorative 4 to 5-cup canning jar with a lid . The onions will have reduced in volume enough after 24 hours to fit in the jar. Pour the liquid over the pickles and onions. Keep them refrigerated for up to 3 weeks.

    Notes

    When Vidalia onions are in peak season, I like to double the onions in this recipe because they are my favorite part.
    For an even shorter version, start with bread and butter pickles, reduce the
    sugars to ½ cup each, and omit the mustard seeds because they should already have them
    in the jar. Many bread and butter pickles have turmeric but I still like to add it for extra
    color and anti inflammatory properties.
    Did you make this recipe?If you love it, share it! Tag me on Instagram @gritsandgouda using #gritsandgouda Comment below before you go!

     

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    Reader Interactions

    Comments

    1. Catherine

      May 11, 2020 at 12:27 pm

      Can you can these in a water bath for shelf life or would they require a pressure cooker?

      Reply
      • gritsandgouda

        May 11, 2020 at 3:57 pm

        That is such a good question! I've always just made them as refrigerator pickles and kept them in the fridge or given as gifts as fridge pickles. I'm not sure there is enough acidity for just a water bath, especially since bacteria loves sugar. For safety reasons, I can only speak for them being a refrigerator pickle.

        Reply
      • Cheryl Hunter

        November 02, 2021 at 11:22 pm

        5 stars
        I love these! On a trip to The North Georgia mountains I picked up some spicy pickled Vidalia onions and have been scouring the web for a recipe. This was great! The only thing I changed was I used sambal instead of chile flakes and it was awesome!

        Reply
        • gritsandgouda

          November 03, 2021 at 7:42 am

          So glad you love them and I will have to try the chili paste in place of the pepper flakes! Thanks for sharing!

          Reply
    2. Sarah Baumeister

      May 17, 2021 at 7:34 pm

      5 stars
      I love that they are sweet AND hot. Totally a flavor bomb. Yum.

      Reply
      • gritsandgouda

        May 17, 2021 at 8:11 pm

        I love that description-flavor bomb!There's just enough heat but not enough for a fire bomb!

        Reply
    3. margJ

      May 30, 2021 at 12:03 pm

      Is it okay to leave out the red pepper flakes?? I do not do spicy!! We are Minnesota Swedes - 😆
      Thank you

      Reply
      • gritsandgouda

        May 30, 2021 at 9:52 pm

        Absolutely, they will still taste yummy! You can also just reduce it down to a pinch if you want just a tiny bit of heat.

        Reply

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    Hi y'all! I’m Kathleen. I love sharing my Southern shortcut recipes with you! I’m a food stylist, cookbook author, and former test kitchen director living in a charming small town in Alabama. I take traditional Southern recipes you know and love (and a few new ones) and make them with shortcuts so you can enjoy them faster.

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