Pickled Red Onions
What condiment says, “preserve fall” and “classy holidays”—all at once! How about pickled red onions. Perfect on pizza, sandwiches, salad, flatbread and more.
Ingredients
- 3 pounds red onion
- 4 cups white vinegar
- 3 Tablespoons minced garlic
Instructions
- Wash and preheat jars in water on stove. Wash lids and bands with warm soapy water. Set aside.
- Peel onions and slice 1/8 - 1/4 inch thick. Separate slices into rings. Bring vinegar and garlic to a boil in a large pot. Reduce heat and simmer for 5 minutes. Add onion rings to vinegar mixture. The pot may be very full. Cover and simmer for about 7 minutes. Stir occasionally.
- Pack hot onion mixture into half pint or smaller hot jars tightly. Be sure onions are covered in hot pickling liquid. Leave ¼ inch headspace. Remove any air bubbles, wipe the rim, apply the lid and band, and process in a boiling water bath for 10 minutes, adjusting time for altitude, as needed (see note).
Notes
This make about 7 half pints.
This presupposes you know how to can—there is a lot of instruction online if you’d like to learn.
If you don’t want to can these, you can still enjoy. Just make a smaller amount and store in the refrigerator.
For altitude adjustment, see https://www.freshpreserving.com/altitude-adjusting.html
This presupposes you know how to can—there is a lot of instruction online if you’d like to learn.
If you don’t want to can these, you can still enjoy. Just make a smaller amount and store in the refrigerator.
For altitude adjustment, see https://www.freshpreserving.com/altitude-adjusting.html
Nutrition
Calories: 25kcal
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