Pickled Red Onions
Equipment
- Pint-sized canning jars with new lids Essential
- Large saucepan Essential
- Water bath canner
- Jar lifter
- Canning funnel
- Clean cloth for wiping rims
Ingredients
- 2 small Red onions
- 2 cups White vinegar
- 2 cups Water
- 1/3 cup Cane Sugar
- 2 tbsp Salt
- 2 Garlic cloves
- 1 tsp Peppercorns
Instructions
- Thinly slice the onions using a mandoline, and divide the onions between 2 (16 oz.) jars or 3 (10 oz.) jars.
- Place the garlic and peppercorns in each jar.
- Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat.
- Stir until the sugar and salt dissolve (about 1 minute).
- Let cool and pour over the onions.
- Wipe the rim of the jar, and place the flat lid and screw band tightly on the jar.
- Process in a water bath for10-20 minutes.
- Allow to cool and seal.
- Your onions will be ready to eat once they have turned bright pink
Canning Pickled Red Onions
Instructions
- 2 Small Red Onions
- 2 Cups White Vinegar
- 2 Cups Water
- l/3 Cup Cane Sugar
- 2 Tablespoons Salt
- 2 Garlic Cloves
- 1 Teaspoon Peppercorns
Notes
Thinly slice the onions using a mandoline, and divide the onions between 2 (16 oz.) jars or 3 (10 oz.) jars. Place the garlic and peppercorns in each jar. Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve (about 1 minute). Let cool and pour over the onions. Wipe the rim of the jar, and place the flat lid and screw band tightly on the jar. Process in water bath for 10-20 minutes. Allow to cool and seal. Your onion will be ready to eat once they have burned bright pink.