Water Bath Canning Sweet Pickled Red Onions
canningonionpickles
Published: 2025-07-03
Details
- Yield: About 2 pint jars or 4 half-pint jars
- Processing: 10 minutes
- Total: 60 minutes
Ingredients
- 2 large red onions, thinly sliced (about 4 cups packed)
- 1 1/2 cups white distilled vinegar (5% acidity)
- 1/2 cup water
- 1/3 cup granulated sugar
- 1 tablespoon pickling or kosher salt
- Optional spices (per jar): 5–6 whole peppercorns; 1 garlic clove (peeled and halved); 1 bay leaf or a pinch of chili flakes
Instructions
- Wash jars, lids, and bands. Sterilize jars and keep hot. Set up a water bath canner with enough water to cover jars by 1 inch and begin heating.
- Peel and slice onions into thin rings or half-moons. Pack loosely into hot jars to measure.
- Make brine: combine vinegar, water, sugar, and salt; bring to a gentle boil, stirring until dissolved.
- Loosely fill jars with onions; add optional spices to each jar.
- Ladle hot brine over onions, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed.
- Wipe rims; apply lids and bands fingertip tight.
- Process in a full rolling boil for 10 minutes (adjust for altitude). Turn off heat and let jars sit 5 minutes in water.
- Remove and cool 12–24 hours. Check seals, label, and store up to 1 year; refrigerate after opening. Best flavor after 2–3 days.
Notes
Tips: You can double the recipe. For spicy onions, add sliced jalapeños or extra chili flakes.
Safety
Always use 5% acidity vinegar. If above 1000 ft elevation, increase processing time.
