Pickled Red Onions Canning: 5 Easy Steps to Perfection
This Pickled Red Onions Canning Recipe creates tangy, sweet, and shelf-stable onions using a safe water bath method.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 pint jars 1x
- Category: Condiments
- Method: Canning
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4–5 medium red onions, thinly sliced
- 3 cups white vinegar (5% acidity)
- 1 cup water
- 1 cup granulated sugar
- 1 tablespoon pickling salt
- Optional: 1 teaspoon whole black peppercorns per jar
- Optional: 1/2 teaspoon mustard seeds per jar
- Optional: 1 garlic clove per jar
- Optional: 1 bay leaf per jar
- Optional: 1/4 teaspoon red pepper flakes per jar
Instructions
- Wash and sterilize 4 pint mason jars and keep them hot until ready to use.
- Peel and thinly slice the red onions evenly (about 1/8-inch thick).
- In a large pot, combine vinegar, water, sugar, and pickling salt. Bring to a gentle boil, stirring until dissolved.
- Pack sliced onions tightly into hot jars, adding optional spices if desired.
- Pour hot brine over onions, leaving 1/2 inch headspace.
- Remove air bubbles, wipe jar rims clean, and apply lids and bands fingertip tight.
- Process jars in a boiling water bath for 10 minutes (adjust for altitude if needed).
- Remove jars and let cool undisturbed for 12–24 hours. Check seals before storing.
Notes
- Onions can last up to a year unopened.
- Perfect for tacos, burgers, salads, and more.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 11g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Find it online: https://bakerslider.com/pickled-red-onions-canning/