Pickled Red Onions

While on my pickling kick (along with cucumbers and green beans) I decided I'd like to try pickled red onions - very easy to do and I love them! You can add to sandwiches, chop up in chicken or tuna salad, put on salads or tacos, or just eat straight out of the jar hahahaha. Since I've never done it, and because Dave will not eat them, I didn't want to make too many jars for my first time - I found a small batch recipe and just made 2 small 8 ounce jars of them and I'm wishing I would have made more! Who cares if I have to eat them all by myself - I'm up for that challenge ;)

I changed the recipe a bit so am just going to tell you what I did:

• 1 large red onion, thinly sliced 
• 1/2 cup apple cider vinegar
• 1/2 cup distilled white vinegar
• 2/3 cup sugar
• 1 T. pickling salt
• 1 T. pickling spices (you can omit this, or add peppercorns or other spices)

                           

Follow standard canning methods, there is tons of info online for how to can - here's a couple basic things to know: 

*you want the jars sterilized and hot, either by running them in the dishwasher before starting to can (leave them in the hot dishwasher after the load has stopped so they stay warm) or immerse them in a large pot of boiling water for 5 minutes. I do this right in my big canning pot since you'll also need a hot water bath for processing the jars. 

*put the canning lids into a small saucepan with water and bring up to almost a boil. Turn off and leave covered so they are hot when time to seal the filled jars. 

*have a funnel, ladle, and a wet paper towel handy for filling the jars. 

1. Dissolve the vinegar, sugar and salt in a saucepan and bring to a simmer.

2. Add the onions and pickling spices or other spices if you're using to the saucepan and simmer on low for 5 minutes uncovered. Remove from heat. 

3. Using clean tongs, pack the onions into each jar. Add the spices from the pan if you're using.

4. Using a ladle, fill the space around the onions with the pickling brine, leaving about 1/2 inch head space.

5. Wipe the rim with a wet paper towel so it's clean, then add a lid from the hot water in the small saucepan. Screw in place with a ring.

6. Process for 10 minutes submerged in the large pot of hot water, make sure there's about an inch of water over top of the jars. Remove carefully with long tongs and set on the counter or a rack to cool - you'll know the jars have sealed when you hear my favorite canning sound, it's sort of a 'ping' or a popping sound. Cool completely.

Store for up to 1 year, once opened store in the fridge for up to a month.