1 – 24 oz jar of bread and butter pickles, Mt Olivet brand, Klausen, or your favorite
1 large Vidalia onion, please see NOTE 1 below
1/2 cup granulated sugar
1/2 cup light brown sugar
1/4 cup apple cider vinegar
5 garlic cloves peeled and halved lengthwise
1 teaspoon crushed red pepper flakes
1/2 teaspoon turmeric, see NOTE 2 below:
Drain the pickles from the jar(s) and discard the liquid.
Place the pickles into a medium sized bowl, that has a lid.
Peel the onion and cut in half vertically.
Lay cut side down and cut vertically into 1/4 inch thick slices to create slivers and then add them to the pickles in the bowl.
Add the sugars, vinegar, garlic, pepper flakes, and turmeric to the bowl; stir well.
Cover and refrigerate overnight so the pickles will have a chance for their flavors to meld, and also have a kick to them from the crushed red pepper flakes.
Stir at least once during the night, 2 or 3 times is better.
Keep them in the bowl during this time because they probably won’t fit back in the jar yet.
Or you can put them into a decorative 4 to 5 cup canning jar with a lid
The sugars will dissolve overnight and the onions will “shrink” a little bit.
The onions will have reduced in volume enough after 24 hours, and now the pickle mixture will probably fit back into the original pickle jar.
Pour the liquid in the bowl back into the jar over the pickles and onions.
Keep them refrigerated for up to 3 weeks
When the Vidalia onions are in peak season, I personally like to double the amount of onions in this recipe because they are my favorite part, but that is me.
Many bread and butter pickles have turmeric but I still like to add it for extra
color and its anti inflammatory properties