Pickled Red Onions
These bright, crunchy pickled onions make a great addition to your sandwich, salad, taco or pasta. Their vibrant color makes them a pretty addition to an antipasto or charcuterie tray. Make more than you think you will need as you’ll quickly find more uses for them and they make great gifts as well.
Prepare and sterilize 8 pint jars, lids and rings. The recipe is supposed to make only 6 pints but better to have a few extra then not enough….
Ingredients:
- 3 pounds of red onions
- 4 cups red wine vinegar
- 1 cup water
- 3/4 cup sugar (no substitutes)
- 4 tsp salt
- 24 cloves of garlic, whole
- 30 whole black peppercorns
- 2 tbsp whole mustard seeds
- 2 tbsp celery seeds
Preparing:
Peel onions and use a sharp knife or mandolin and try to get 1/4 inch slices. Separate slice into individual rings.
Into each of the six jars add 4 cloves of garlic, 5 peppercorns, 1 tsp mustard seeds and 1 tsp celery seeds.
Pack in onions tightly into jars leaving 1/4 inch head space at the top.
In stainless steel sauce pan add the vinegar, water, sugar and salt. Bring to a boil, stirring to dissolve the sugar. Let this boil for 2-3 minutes.
Canning:
Slowly ladle hot brine over the onions giving the liquid time to make its way down to the bottom. Using a rubber spatula, chopstick or a canning tool, remove the air bubbles. Recheck that you still have 1/4 head space and adjust the onions or brine as needed.
Wipe rims, put lids in place and add ring to finger tight. See this post for additional information about canning.
Place the jars into a water-bath canner, making sure they are fully submerged. Bring water to a boil and process for 10* minutes. Once the time is up, remove the lid from the canner but allow the jars to rest for 5 minutes before removing to a cooling rack. Let the jars cool undisturbed overnight. The next morning, remove the rings, check the seals, wipe down and label jars for storage.
*You may need to adjust your processing time based on your elevation. Go here to find adjustments for your location