Embracing the art of Pickled Red Onions home canning recipes offers a rewarding way to preserve the bounty of the season, ensuring delicious, homemade goodness is always at your fingertips. This guide focuses on creating vibrant pickled red onions, a versatile condiment that elevates any meal, making it an essential addition to your repertoire of home canning recipes.
Key Ingredients for Pickled Red Onions :
- 2 pounds red onions (about 4 medium-large)
- 2 cups apple cider vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon canning salt (or non-iodized salt)
- 1 teaspoon black peppercorns
- 1/2 teaspoon mustard seeds
- Optional: 1 bay leaf, 4-5 sprigs fresh dill, 2-3 cloves garlic (thinly sliced)
How to Make Pickled Red Onions :
This recipe for pickled red onions is incredibly simple, yielding a bright, tangy, and slightly sweet condiment that’s ready to transform your culinary creations. Its satisfying crunch and vibrant color make it a standout, and with a preparation time of just 20 minutes, you’ll be enjoying homemade pickled onions in no time.
Step-by-Step Instructions :
- Prepare the Onions: Start by peeling the red onions. Slice them thinly, aiming for uniform rounds or half-moons. The thinner the slices, the quicker they will pickle. Place the sliced onions into a large bowl.
- Sterilize Jars: While you prepare the onions and brine, ensure your canning jars are clean and sterilized. You can do this by washing them thoroughly with soap and hot water, then submerging them in boiling water for at least 10 minutes. Keep them warm until ready to fill.
- Make the Brine: In a medium saucepan, combine the apple cider vinegar, water, granulated sugar, and canning salt. Stir over medium heat until the sugar and salt are completely dissolved. Do not bring the brine to a rolling boil, just a gentle simmer to ensure ingredients dissolve.
- Add Spices (Optional): Once the brine is heated and the sugar/salt have dissolved, stir in your chosen spices like peppercorns and mustard seeds. If you’re using optional additions like a bay leaf, dill sprigs, or sliced garlic, you can add them directly into the sterilized jars in the next step.
- Pack the Jars: Carefully pack the thinly sliced red onions into your sterilized canning jars. Pack them relatively tightly, but don’t mash them. If you’re using optional aromatics like dill or garlic, distribute them evenly among the jars as you fill them with onions.
- Pour the Brine: Ladle or pour the hot brine over the onions in each jar, ensuring the onions are completely submerged. Leave about 1/2 inch of headspace at the top of each jar.
- Remove Air Bubbles: Gently tap the sides of the jars with a spoon or a chopstick to release any trapped air bubbles. You can also use a non-metallic utensil to carefully run down the sides of the jar. Top off with more brine if necessary to maintain the 1/2 inch headspace.
- Seal the Jars: Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Place the sterilized lids on top of the jars and screw on the bands fingertip-tight.
- Process the Jars (Water Bath Canning): Place the filled jars into a large pot or water bath canner filled with enough hot water to cover the jars by at least 1 inch. Bring the water to a rolling boil, then cover the canner and process the jars for 10 minutes at sea level (add 1 minute for every 1,000 feet above sea level).
- Cool and Check Seals: Carefully remove the jars from the canner using jar lifters and place them on a heatproof surface, such as a folded kitchen towel or a wooden cutting board, away from drafts. Let them cool undisturbed for 12-24 hours. You will likely hear popping sounds as the jars seal. After cooling, check that the lids are concave and have not sprung up; press in the center of the lid; if it doesn’t flex, the jar is sealed.
- Store Properly: Any jars that did not seal properly should be refrigerated and consumed within a few weeks. Properly sealed jars can be stored in a cool, dark place for up to a year.
Why You’ll Love This Pickled Red Onions :
You’ll absolutely adore these homemade pickled red onions for their incredible versatility and the vibrant pop of flavor they bring to any dish. Unlike plain raw onions, these offer a delightful tang and a subtle sweetness that cuts through richness beautifully, much like a quick curtido. The best part? Making them yourself is incredibly cost-effective, saving you money compared to purchasing pre-made pickled items.
Imagine the possibilities: a sprinkle of these ruby-red gems atop tacos, avocado toast, salads, grilled meats, or even cheese boards. They add a gorgeous color and a zesty counterpoint that elevates simple meals into something special. Ready to transform your kitchen with this essential home canning recipe? Give these pickled red onions a try today – you won’t be disappointed!
Storing and Reheating Tips :
Proper storage is key to enjoying your homemade pickled red onions for months to come. For properly sealed jars, store them in a cool, dark pantry or cupboard, away from direct sunlight and heat. They will maintain their best quality for up to a year. Always check the seal before opening; if the lid is popped up or the contents look suspect, discard. For unsealed jars, or once a jar has been opened, it must be stored in the refrigerator. They will stay fresh and delicious in the fridge for about 3-4 weeks. Reheating is generally not necessary for pickled red onions; they are best served cold or at room temperature to maintain their crispness and vibrant flavor. If you wish to use them in a warm dish, simply add them at the end of the cooking process or as a topping.
Final Thoughts :
Creating these beautiful pickled red onions is a simple yet impactful way to enhance your home canning recipes collection. So gather your ingredients and experience the satisfying delight of preserving this tangy and delicious condiment yourself.
Read more :
- Canning Corn on the Cob
- Canning Vegetable Soup
- Pickled Mixed Vegetables (Giardiniera)
- Canning Vegetable Stock
- Pressure Canning Green Beans
- our Pinterest
Pickled Red Onions
Ingredients
Equipment
Method
- Start by peeling the red onions. Slice them thinly, aiming for uniform rounds or half-moons. The thinner the slices, the quicker they will pickle. Place the sliced onions into a large bowl.2 pounds red onions
- While you prepare the onions and brine, ensure your canning jars are clean and sterilized. You can do this by washing them thoroughly with soap and hot water, then submerging them in boiling water for at least 10 minutes. Keep them warm until ready to fill.
- In a medium saucepan, combine the apple cider vinegar, water, granulated sugar, and canning salt. Stir over medium heat until the sugar and salt are completely dissolved. Do not bring the brine to a rolling boil, just a gentle simmer to ensure ingredients dissolve.2 cups apple cider vinegar, 1 cup water, 2 tablespoons granulated sugar, 1 tablespoon canning salt
- Once the brine is heated and the sugar/salt have dissolved, stir in your chosen spices like peppercorns and mustard seeds. If you’re using optional additions like a bay leaf, dill sprigs, or sliced garlic, you can add them directly into the sterilized jars in the next step.1 teaspoon black peppercorns, 1/2 teaspoon mustard seeds, 1 bay leaf, 4-5 sprigs fresh dill, 2-3 cloves garlic
- Carefully pack the thinly sliced red onions into your sterilized canning jars. Pack them relatively tightly, but don’t mash them. If you’re using optional aromatics like dill or garlic, distribute them evenly among the jars as you fill them with onions.2 pounds red onions, 1 bay leaf, 4-5 sprigs fresh dill, 2-3 cloves garlic
- Ladle or pour the hot brine over the onions in each jar, ensuring the onions are completely submerged. Leave about 1/2 inch of headspace at the top of each jar.
- Gently tap the sides of the jars with a spoon or a chopstick to release any trapped air bubbles. You can also use a non-metallic utensil to carefully run down the sides of the jar. Top off with more brine if necessary to maintain the 1/2 inch headspace.
- Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Place the sterilized lids on top of the jars and screw on the bands fingertip-tight.
- Place the filled jars into a large pot or water bath canner filled with enough hot water to cover the jars by at least 1 inch. Bring the water to a rolling boil, then cover the canner and process the jars for 10 minutes at sea level (add 1 minute for every 1,000 feet above sea level).
- Carefully remove the jars from the canner using jar lifters and place them on a heatproof surface, such as a folded kitchen towel or a wooden cutting board, away from drafts. Let them cool undisturbed for 12-24 hours. You will likely hear popping sounds as the jars seal. After cooling, check that the lids are concave and have not sprung up; press in the center of the lid; if it doesn’t flex, the jar is sealed.
- Any jars that did not seal properly should be refrigerated and consumed within a few weeks. Properly sealed jars can be stored in a cool, dark place for up to a year.