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–+ servings

Canning Pickled Red Onions

Crisp, tangy onions canned in a simple garlic-infused red-wine-vinegar brine. Use for tacos, sandwiches, and salads. Makes 6 half-pints.
Prep Time:8 minutes
Cook Time:10 minutes
Total Time:28 minutes

Equipment

  • 1 Water Bath Canner
  • 6 half-pint mason jars
  • 1 large non-reactive pot
  • 1 Funnel
  • 1 Jar lifter

Ingredients

  • 3-4 large red onions sliced ⅛–¼ inch thick
  • 4 cups red wine vinegar 5 % acidity
  • 2 large garlic cloves peeled and smashed
  • ¾ teaspoon pickle crisp optional

Instructions

  • Store. Cool jars 12–24 hours. Check seals; refrigerate any unsealed jars.
  • Make brine. Combine vinegar and garlic in a non-reactive pot. Bring to a boil, then simmer 5 minutes.
  • Cook onions. Add sliced onions; cover and simmer 5 minutes to soften.
  • Fill jars. Pack hot onions into hot jars, debubbling as you go and leaving 1/2-inch headspace. Ladle hot brine over onions, keeping ½-inch headspace. Add ⅛ teaspoon pickle crisp per jar if using.
  • Fasten lids. Wipe rims, apply lids and rings until fingertip tight.
  • Process. Process in a boiling water-bath canner for 10 minutes (adjust for altitude).
  • Cool undisturbed until sealed. Cool jars 12–24 hours. Check seals; refrigerate any unsealed jars.

Notes

Use vinegar with at least 5 % acidity for safe canning. Pickle crisp (calcium chloride) keeps the onions crunchy but can be omitted.
Servings: 60 servings
Author: Katie