Canning Recipe for Pickled Red Onions {No Funky Spices}
Pickled red onions are a delicious and versatile condiment that can brighten up any meal. Their tangy, sweet flavor pairs well with a variety of dishes, making them a favorite among many. This simple canning recipe brings you an easy way to enjoy this delightful topping all year long without any funky spices.
Why Make This Recipe
Making pickled red onions at home allows you to control the flavors and ingredients. This recipe focuses on simplicity and uses basic ingredients, ensuring that the taste of the red onions shines through. Canning them gives you the advantage of long-term storage, so you can enjoy them whenever you want.
How to Make 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 apple cider vinegar, sugar, water, and salt to a boil, stirring until the sugar and salt dissolve completely.
- Add the drained onions to the brine mixture, stir, and then remove from heat.
- Ladle the onions and brine mixture 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 the jars on an elevated rack in the canner and 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.
- 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 Pickled Red Onions
Pickled red onions can be served on tacos, sandwiches, salads, or as a topping for grilled meats. Their bright color and tangy flavor make them an eye-catching garnish that adds a flavorful kick to any dish.
How to Store Pickled Red Onions
Once sealed, pickled red onions can be stored in a cool, dark place for up to a year. Once opened, keep them in the refrigerator and use them within a few weeks for the best taste and quality.
Tips to Make Pickled Red Onions
- Choose firm, fresh red onions for the best flavor and texture.
- Adjust the sugar to your taste if you prefer them sweeter or less sweet.
- Try adding other ingredients like garlic or herbs for a twist on the classic flavor.
Variation
If you want to experiment, you can add spices like black peppercorns or crushed red pepper flakes to the brine for an extra kick. However, this recipe keeps it simple without any funky spices.
FAQs
Q1: Can I use other types of onions?
A1: Yes, you can use yellow or white onions, but red onions will give a sweeter and more vibrant color.
Q2: Do I need to refrigerate the pickled onions after opening?
A2: Yes, once you open the jar, store the pickled onions in the refrigerator.
Q3: How long do pickled red onions last?
A3: Properly canned, they can last up to a year on the shelf. Once opened, consume them within a few weeks for the best taste.
