Pickled Red OnionsPickled Red OnionsPickled Red Onions

Just a quick post to give you the recipe that I was thought delish from Heather. It’s a great jar of Pickled Red Onion which she said goes great with a fresh loaf of bread and a fantastic cheese.

Thank you so much Heather for the recipe and picture to share with the site. Enjoy!

Pickled Red Onions

Pickled Red Onions

I think this would be great on burgers, bratwurst, and even a grilled cheese sandwich!
5 from 1 vote
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Prep Time 10 mins
Cook Time 1 d 2 hrs
Total Time 1 d 2 hrs 10 mins
Course Appetizer
Cuisine American
Servings 70

Ingredients
  

  • 3 cups white vinegar
  • 1 cup white sugar
  • 3 T pickling salt
  • 4 pounds red onions, thinly sliced
  • 2 t whole allspice
  • 2 t mustard seeds
  • 8 pc. bay leaves
  • 8 sprigs thyme

Instructions
 

Preparation:

  • Prepare 7-8 half pintjars, lids, and rings. Sterilize the jars and keep them in the hot water tillits time for processing. Make sure to fill your water bath canner and get thewater to a simmer. Thinly slice the onions and set aside. 

Cooking:

  • In a large stainlesssteel combine vinegar, sugar and salt and bring to a boil, simmer until sugar and salt are dissolved.
  • Add sliced onions to mixture and reduce heat, simmer uncovered, for 5 minutes. Do not let onions get to soft.  Remove fromheat.

Filling the jars:

  • On a dishtowelplace your hot jars and using your funnel in each jar using a ladle then fill each jar with:1/4 t allspice berries, 1/4 t mustard seed, 1 bay leaf and 1 sprig of thyme.
  • Transfer onions into each jar and top with the hot vinegar liquid allowing 1/2" head space.  Remove air bubbles and refill to theproper headspace with the mixture if necessary.
  • Taking a clean papertowel wetit with warm water and wipe the rims of the jars removing any food particlesthat would interfere with a good seal.
  • Using your magic wand extract the lidsfrom the hot water and place them on the now cleaned rims. Add your rings tothe tops of each of the jars and turn to seal just "fingertight". 

Processing:

  • Make sure your rack ison the bottom of the canner and place the jars in the water bath making surethat the water covers each of the jars by 1 to 2 inches. Add hot water to thecanner if it doesn't measure up.
  • Cover the pot and turn up the heat under thecanner and wait for the water to start boiling. Once the water has come to aboil start your timer for 15 minutes.
  • When complete turn off the heat andremove the cover and let the jars sit for another few minutes.
  • Remove the jarsand place them back on the dishtowel in a place that they will sit overnight tocool. Do not touch or move them till the next morning.

Sealing:

  • Some time in the nexthour your jars will be making a "pinging" or "popping"noise. That is the glass cooling and the reaction of the lids being sucked intothe jar for proper sealing. Some recipes may take overnight to seal. Check yourlids and reprocess any jars that did not seal.

Labeling:

  • Make sure tolabel your jars after they have cooled with the name of the recipe and the datecanned. If you want to use the shrink labels in the picture you can order them Here!
Keyword Pickled Red Onions