![\"overhead](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2021\/07\/pickled-red-onions-featured.jpg\")
<\/figure><\/div>I grow mostly storage onions and they are cured and stored in baskets<\/a> on shelves in the coolest part of our unheated basement. These usually last until springtime. As temperatures warm, the onions start getting soft and are triggered to begin sprouting.<\/p> We ended up with a bunch of red onions last year. There was no way we would use them up before they went bad. I decided to can a few batches of pickled onions so they would last longer. Now that the storage onions are gone, I still have a few jars of pickled onions left to tide us over until the new crop is ready.<\/p> This is a simple canning recipe that relies on pure vinegar to preserve the onions. Here are some tips to make the best quality pickled red onions:<\/p> This recipe uses red onions, but you can pickle any type of onion from sweet Spanish to pungent yellow. Choose firm onion bulbs with no mold or spongy spots. If your onions are soft or sprouting, consider freezing them instead. Plan on about 3 pounds of onions to fill 6 half-pint jars.<\/p> You can safely swap the type of vinegar<\/a> used to pickle vegetables as long as the acidity is at least 5%. I found the white vinegar made a sharp flavored pickled onion, apple cider works well too. But our favorite is the red wine vinegar. It has a nice, slightly sweet flavor.<\/p> Slicing into an onion releases an enzyme that turns into a vapor that irritates the eyes. In response, your eyes tear up to flush the irritant out of your eyes. Here are tips for cutting onions without crying:<\/p> If your eyes are irritated after slicing onions, flush them with cool water and use eye drops. Wash your hands well and avoid touching your eyes.<\/p> Preserving pickled red onions is pretty straightforward. You simply slice the onions, heat a simple vinegar brine, fill the jars, and process in a water bath canner for shelf stable jars. This canning recipe is based on the “Vinegared Red Onions” from the Ball Blue Book Guide to Preserving<\/em><\/a>. It has been adapted slightly to add more flavors to the brine with pickling spices.<\/p> If this is your first time canning, or if you haven’t canned in a while, it may be helpful to review this factsheet on Using Boiling Water Canners<\/a> at the National Center for Home Food Preservation website. A more detailed and printable recipe can be found at the bottom, but these are the general steps for making and canning pickled red onions:<\/p> You’ll need:<\/strong><\/p> Wash your jars, lids, bands, and canning tools in warm, soapy water. Rinse well, and set the lids, bands, and tools aside to air dry until you are ready to use them.<\/p> Setup your water bath canner with the canning rack on a large burner of your stove. Place the jars upright in the canner, and add water to cover. Bring the canner to a simmer (180\u02daF) for 10 minutes, and keep the jars hot until you are ready to fill them.<\/p> Cut off the stem end of the onions and peel off the paper skins. Using a mandolne, or sharp knife, cut the onions into 1\/4-inch slices. Freeze the root end and trimmings to use for making homemade stock<\/a>.<\/p> Bundle the pickling spices in a spice bag or coffee filter and tie with kitchen string. If you don\u2019t have pre-mixed pickling spice, you can mix up a batch with this homemade pickling spice recipe<\/a>, or simply combine 1 teaspoon mustard seeds, 1 teaspoon coriander seeds, 1 teaspoon dill seeds, 1 teaspoon black peppercorns, 2 allspice berries, 1 bay leaf, and a pinch of red pepper flakes.<\/p> Since this is an all vinegar pickle recipe, you can safely alter the herbs, spices, and even add a little sugar to adjust the flavor to your liking. Feel free to include any dried or fresh herbs and spices, such as oregano, rosemary, fresh ginger, cumin seeds, crushed cinnamon, or star anise. Your spice mixture doesn’t have to be perfect. You just want to infuse the vinegar with extra flavor.<\/p> Add the vinegar, crushed garlic cloves, and spice bag to a medium sauce pan. Bring to a boil over medium-high heat, reduce the heat, and simmer (180\u02daF) for 5 minutes. Add the prepared onions, cover, and simmer for 5 minutes. Remove the garlic and spice bag and fill your jars.<\/p> Lay a kitchen towel on the counter. Use the jar lifter to remove a jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner, so they stay warm.<\/p> Use tongs to pack the sliced onions into the warm jar. Add two sprigs of thyme on top, and pour hot pickling liquid over the onions leaving 1\/2 inch headspace. Run the bubble popper through the jar to remove trapped air and compress the onions so they are submerged in the liquid. Remove any that stick out, and adjust the headspace again if needed.<\/p> Wipe the rim with a damp towel to remove residue. Center a lid on the jar, place the band over the lid, and screw it on until fingertip tight. Place the jar back into the canner, and repeat with the rest of the jars. Adjust the water level so it is covering the jars by two inches, bring the canner to a boil, and process the jars for the times indicated in the recipe below.<\/p> Once processing time is complete, remove the jars, and let them cool undisturbed for 12 to 24 hours. After cooling for at least 12 hours, test the seals. Refrigerate any that did not seal, and use up within a week.<\/p> Wash the jars with warm soapy water, dry, label and date the jars, and store in a cool, dark location for 12 to 18 months. Wait several weeks for the onions to develop its flavor before opening a jar.<\/p> Pickled red onions can be enjoyed in so many ways. The sharp flavor of onion mellows when it is pickled, making it a tasty pairing to most savory recipes. The onions add a nice pop of color, and bite of acidity balances out the flavors of a rich, heavy meal.<\/p>Tips for Pickling Onions<\/h2>
Start with healthy firm onions<\/h3>
![\"whole](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2021\/07\/pickled-red-onions-onions.jpg\")
<\/figure><\/div>Use commercial vinegar with 5% acidity<\/h3>
How to cut onions without crying<\/h3>
How to Can Pickled Onions<\/h2>
Step 1: Prepare the Canning Equipment<\/h3>
Step 2: Prepare the onions<\/h3>
Step 3: Heat the pickling vinegar<\/h3>
![\"pickling](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2020\/07\/dill-pickles-brine.jpg\")
<\/figure><\/div>Step 4: Can the onions<\/h3>
![\"add](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2021\/07\/pickled-red-onions-jar.jpg\")
<\/figure><\/div>Ways to Use Pickled Onions<\/h2>
![\"bowl](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2021\/07\/pickled-red-onions-bowl.jpg\")
<\/figure><\/div>![\"overhead](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2021\/07\/pickled-red-onions-featured-150x150.jpg\")
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