Pickled Onion Recipe - Water Bath Canned

As promised, this is the water bath canned version of my Pickled Onions recipes. The ingredients are simple and the recipes are easy.

 

For this recipe, you can use red onion, yellow onions or white onions. I prefer the flavor of red onions for pickled onions.

Just a reminder, when you are canning, pickling and preserving food, it is very important to clean your work area very well and clean your produce very well before getting started.

As an added bonus, I have 2 ways to make these delicious pickled onions.

Each recipe should yield 3 pint jars of pickled onions. Feel free to use smaller jars if you prefer.

 

Dill & Garlic Pickled Onions

Ingredients:

2 lbs onions, sliced very thin

3 teaspoons dried dill

garlic cloves (2 per jar)

1 cup water

2 cups white vinegar

1/3 cup sugar

3 1/2 tablespoons pickling salt

 

 

Spicy Pickled Onions

Ingredients:

2 lbs onions, sliced very thin

3 teaspoons cayenne pepper flakes (or more if you like it really spicy)

1 cup water

2 cups white vinegar

1/3 cup sugar

3 1/2 tablespoons pickling salt

 

For the brine: Combine water, vinegar, and salt in a saucepan and simmer over low heat. Stir often. Once salt and sugar have dissolved, set the brine aside.

Evenly distribute herbs into each jar.

Add onions to each jar. Gently press down with a spoon or tongs to  make sure your jar is loosely packed.

Cover with brine, leaving about ½ inch of headspace. Once the jar is full, tap the jar lightly to dislodge any air bubbles. Check the headspace again and add more brine if necessary. 

 

To process and water bath canned your onions:

It is important to follow proper canning procedures. If you are unsure, checkout Step-by-step Pickling.

Clean the rims of the jars with a damp paper towel or clean kitchen towel. Place the lids on the jars and seal with the bands using just your fingertips so that they are not too tight. 

Process for 10 minutes using the boiling water bath method. As soon as the timer goes off, carefully remove the jars using the jar lifter. Place them on a clean towel and allow to cool undisturbed for 24 hours

After 24 hours you can remove the bands and test your seals by lifting the jar, by the lid, a few inches from the counter top. If the lid supports the weight of the jar, the seal is good. Jars with good seals can be kept in a cool dark place for up to a year. If the seal is broken, store in the refrigerator and use within 2 weeks.

 

Pickled Onions are a favorite of mine along with Dilly Beans.

If you prefer to skip the water bath canning, check out my Refrigerator Pickled Onion Recipes.

I use Pickled onions on burgers, on top of a freshly harvested garden salad or even just by itself. I hope you enjoy them as well.