Canning Pickled Red Onion

Oh Pickled Red Onion how do I love you… let me count the ways.

1. You go wonderfully on hamburgers.

2. You fit into tacos perfectly.

3. You make sandwiches feel special.

4. You give a punch to toast with cheese.

5. You add flavor to salads.

… and on and on and on. Pickled Red Onions are a simple addition to many a meal that add great flavor. Who doesn’t want that!

Here is what you need.

Sterilize at least 3 pint size mason jars by either boiling water or running through the sterilize cycle on the dishwasher.

*If you are going to can these (make the shelf stable) then you want to go ahead and have a large pot of water boiling.

Add everything except for the red onions to a non reactive pot. I use my Le Creuset dutch oven.

Bring the vinegar mixture to a rolling boil. While waiting for the vinegar to boil, clean onions of outside skin and slice in 1/2.

Then slice super thinly.

Once the vinegar mixture is at a boil, add onion slices, and lower the heat to a simmer for about 30 seconds.

The onions will start to soften up quickly.

Distribute red onions and juice among the jars, filling the jars almost to the rim (about 1 inch away). Screw lids on.

Follow the Canning Process (directions here) to keep jars in storage and for a longer shelf life. If you want to skip the process, just place jars in the refrigerator.

{For the printable version of this recipe click here!}

Wait at least a week before consuming… if you can make it that long! These are perfect for a summer BBQ or a smorgasbord gathering with friends. I know that I have been adding them to everything under the hot summer sun.

Hope you had a great Fourth of July!

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