Looking for How to Make Pickled Onions - Easily! With Step-by-step Directions, Photos, Ingredients, Recipe and Costs in 2018? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above.
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Yield: About 6 half-pint (8-ounce) jars
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Making and canning your own pickled red (or white) onions is easy, safe and allows you to grow more onions that you can eat fresh, and have them in the cold of winter! This is based on the traditional recipe as seen in the Ball Blue Book.
New photos are coming! (these show white onions, which can be pickled like this also!)
The dishwasher is fine for the jars; especially if it has a "sanitize" cycle. I get that going while I'm preparing everything else, so it's done by the time I'm ready to fill the jars. If you don't have a dishwasher, submerge the jars in a large pot (the canner itself) of water and bring it to a boil.
Be sure to let it go through the rinse cycle to get rid of any soap!
Fill the canner about 1/2 full of water and start it heating (with the lid on).
Put the lids into the small pot of boiling water for at least several minutes. Note: everything gets sanitized in the water bath (step 7) anyway, so this just helps to ensure there is no spoilage later!)
in a large pot (8 quarts or larger) and bring to boil and simmer gently for 5 minutes.
Add onion rings and bring back to a boil. Reduce heat to a simmer and heat until the onions are half-cooked (about 5 minutes).
Discard the garlic (if in a clove form). Fill hot jars with the hot
onions, leaving 1-inch headspace. Cover with hot pickling liquid,
leaving 1/4-inch headspace. Remove air bubbles and adjust headspace if
needed. Wipe rims of jars with a dampened, clean paper towel; adjust
two-piece metal canning lids.
Process in a boiling water canner, as recommended in the table below.
|Ball Blue Book recommended process time for pickled red onions in a boiling-water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 6,000 ft||Above 6,000 ft|
Let cool, undisturbed, 12 to 24 hours and check for seals. Allow pickled onions to sit in processed jars for 3 to 5 days before
consuming for best flavor development. The jars should be good for
about a year if stored in a cool dark place.
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