Canning Recipe for Pickled Red Onions {No Funky Spices}
Canning is a fantastic way to preserve seasonal produce, and pickled red onions are a delicious addition to many dishes. This recipe is easy to follow and uses simple ingredients, so you won’t need to worry about any funky spices. If you’re looking to brighten up your meals with a pop of color and flavor, this is the recipe for you!
Why Make This Recipe
Making pickled red onions at home is a great way to ensure you have a tasty topping or side ready whenever you need it. The balance of sweet and tangy flavors pairs well with sandwiches, salads, tacos, and much more. Plus, canning them means you can enjoy them long after the onions are in season. This recipe is straightforward and requires minimal effort or special equipment.
How to Make Canning Recipe for Pickled Red Onions
Ingredients:
- 3 pounds red onions, trimmed and sliced thin
- 2 cups apple cider vinegar
- 3/4 cup sugar
- 1/2 cup water
- 1 tablespoon pickling salt
Directions:
- Fill a boiling-water canner about 2/3 full with water and bring it to a boil.
- In a large pot, bring 8 cups of water to a boil. Add the sliced onions and cook for 4 minutes.
- Drain the onions and set them aside.
- In a large pot, bring the apple cider vinegar, sugar, water, and salt to a boil, stirring until the sugar and salt have completely dissolved.
- Add the onions to the brine mixture, stir, and then remove from heat.
- Ladle the onions and brine into hot prepared jars, filling to within 1/2 inch of the tops.
- Wipe the jar rims and threads clean if needed. Cover with 2-piece lids and screw bands tightly.
- Place jars on an elevated rack in the canner and then lower the rack into the canner. Make sure the water covers the jars by at least 2 inches.
- Place the lid on the pot and bring the water to a boil.
- Process the pickled onions for 10 minutes. One recipe makes 4 pint jars.
- Remove jars and place them on a towel to cool. After 24 hours, check the seals. If the lid springs back, the onions are not sealed, and refrigeration is necessary.
How to Serve Canning Recipe for Pickled Red Onions
Pickled red onions taste great on various dishes. Serve them on tacos, burgers, or sandwiches for added flavor. They also make a wonderful topping for salads or grain bowls. Get creative and add them wherever you want a burst of color and tang!
How to Store Canning Recipe for Pickled Red Onions
Store your pickled red onions in a cool, dark place. Once opened, keep them in the refrigerator. They should last several weeks after opening. Make sure to check seals before storing jars!
Tips to Make Canning Recipe for Pickled Red Onions
- Use gloves when slicing onions to avoid tears.
- Adjust the sugar to your taste if you prefer them less sweet.
- Make sure your jars are hot before filling them with brine to prevent cracking.
Variation (If Any)
For a mild spice kick, you can add a few crushed peppercorns or a couple of garlic cloves to your jars before filling them with onions and brine.
FAQs
1. Can I use other types of onions?
Yes, you can use other types of onions, but red onions provide the best color and flavor for pickling.
2. How long do pickled red onions last?
If sealed properly, pickled red onions can last up to a year in a cool, dark place.
3. Can I make this recipe without sugar?
You can reduce the sugar or use a sugar substitute, but sugar helps balance the tanginess of the vinegar.
Enjoy your homemade pickled red onions! They are a simple yet delicious way to enhance your meals.
