Friday, February 24, 2017

Pickled Red Onions

If you've never tried pickled red onions, you really need to. They are perfect for topping on sandwiches, wraps, burgers, tacos, and salads. Slightly sweet and tart, 2 large red onions makes just enough for 2 pint sized jars.

2 large red onions, thinly sliced
1 cup apple cider vinegar
⅔ cup sugar
1 tbls pickling salt
2 tsp pickling spice, divided

Cut onions into 1/4" inch slices. Dissolve the vinegar, sugar and salt in a saucepan and bring to a simmer. Add the onions to the saucepan and simmer on low for 5 minutes covered, stirring often to move onions on the bottom to the top.

Sterilize a pair of tongs by dipping the ends in boiling water for a minute. Add 1 tsp pickling spice to each jar. Use the tongs to pack the onions into two 12 oz or 16 oz sterilized canning jars.

Using a ladle, fill the space around the onions with the pickling juice, leaving ½ inch of head space.

Process for 10 minutes submerged in a boiling water bath. After removing the jars from the water, allow them to sit undisturbed for 24 hours before handling. Store in a cool, dry, dark place for up to 1 year with the rings removed. Once opened, store in the refrigerator for up to a month.


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