Photos and recipe updated August 2020
If you've never tried pickled red onions, you really need to since there are countless uses for pickled onions. Tuck them into sandwiches, especially those with rich meats, like pulled pork; use them as a condiment to top tacos, bean dishes, and rich mayo-based salads, like potato or egg salad; toss them into lettuce salads, grain salads, and salads with sturdy greens, like kale.
Their bright-pink color, crunchy texture, and piquant flavor will perk up almost any dish. They’re also perfect for serving with sandwich and salad buffets at parties.
What do you need to make Pickled Red Onions?
- 3 lbs large red onions
- 2 cups white vinegar or red wine vinegar (5% acidity)
- 2 cups sugar
- 1 tbsp canning salt
- 1 tsp pickling spice for each jar
RECIPE
Ingredients
3 lbs red onions, thinly sliced
2 cup white vinegar or red wine vinegar (5% acidity)
2 cups sugar
1 tbsp pickling salt
1 tsp pickling spice, for each jar
Method
Cut onions into 1/4" inch slices. Dissolve the vinegar, sugar and salt in a saucepan and bring to a simmer. Add the onions to the saucepan and simmer on low for 5 minutes covered, stirring often to move onions on the bottom to the top.
Sterilize a pair of tongs by dipping the ends in boiling water for a minute. Add 1 tsp pickling spice to each jar. Use the tongs to pack the onions into half-pint canning jars.
Using a ladle, fill the space around the onions with the pickling juice, leaving 1/2-inch of head space. Run a plastic knife around the inside of the jar to remove air bubbles, and add more brine if necessary to maintain 1/2-inch headspace.
Process for 10 minutes submerged in a boiling water bath, or use a steam canner. After removing the jars from the water, allow them to sit undisturbed for 24 hours before handling. Jars are sealed when the button in the middle of the lid is fully depressed and won't flex up or down.
3 lbs red onions, thinly sliced
2 cup white vinegar or red wine vinegar (5% acidity)
2 cups sugar
1 tbsp pickling salt
1 tsp pickling spice, for each jar
Method
Cut onions into 1/4" inch slices. Dissolve the vinegar, sugar and salt in a saucepan and bring to a simmer. Add the onions to the saucepan and simmer on low for 5 minutes covered, stirring often to move onions on the bottom to the top.
Sterilize a pair of tongs by dipping the ends in boiling water for a minute. Add 1 tsp pickling spice to each jar. Use the tongs to pack the onions into half-pint canning jars.
Using a ladle, fill the space around the onions with the pickling juice, leaving 1/2-inch of head space. Run a plastic knife around the inside of the jar to remove air bubbles, and add more brine if necessary to maintain 1/2-inch headspace.
Process for 10 minutes submerged in a boiling water bath, or use a steam canner. After removing the jars from the water, allow them to sit undisturbed for 24 hours before handling. Jars are sealed when the button in the middle of the lid is fully depressed and won't flex up or down.
Store in a cool, dry, dark place for up to 1 year with the rings removed. Once opened, store in the refrigerator for up to a month.
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.