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Pickled Red Onions

Course: Pickles & Relishes

Ingredients

  • 1 Quart Red Onions Thinly Sliced
  • 1/4 Cup Non-Iodized Salt
  • 2 Cups Apple Cider Vinegar
  • 3/4 to 1 Cup Sugar
  • 6 Bay Leaves (1 per Jar), Optional
  • 1 Tablespoon Mustard Seed (1/2 Teaspoon per Jar), Optional
  • 12 Whole Allspice (2 per Jar), Optional
  • 3 Cloves Garlic (1/2 Clove per Jar), Optional

Instructions

  • Combine red onions and salt in large bowl. Let stand for 1 to 3 hours. Drain well.
  • Combine vinegar and sugar in a medium saucepan. Bring to a boil and then reduce to a simmer.
  • To 6 hot, sterilized half-pint jars add any or all of the optional spices and pack in red onions. Pour hot brine over onions, leaving 1/4-inch headspace.
  • Remove any air bubbles, clean rims and attach 2-piece lids. Process in a water bath canner for 10 minutes. Makes 6 half-pint jars.