Preserving · Recipes

Canned Pickled Red Onions

Pickled red onions are so good in and on recipes. Three jars will keep the pantry stocked for quite some time. If you are concerned you won’t use a pint up in time, you can can them in in half pint jars as well.

Pickled Red Onions

Brine Ingredients:

  • 2 cups water
  • 1 cup white vinegar
  • 1/3 cup granulated sugar
  • 3½ Tbsp kosher salt

Onion Ingredients:

  • 2 pounds red onions
  • 1¾ tsp kosher salt
  • 2 tsp whole peppercorns
  • 3 dried bay leaves


Slice off ends of onions, peel off outer layer. Cut in half, thinly slice onions. Put onions in a large mixing bowl, sprinkle the 1¾ tsp salt on and gently mix with tongs. Set aside for 30 minutes.

Meanwhile, put 3 pint jars in a canning kettle, fill jars with water and the pot about halfway with water. Bring to a boil.

Add 3 new lids and rings to a small saucepan, cover with water. Bring to a simmer.

To make the brine, add all the brine ingredients into a tall saucepan, bring to a boil.

Take out the jars, drain and place on a clean kitchen towel. Sterilize a canning funnel, air bubble tool and a ladle in the boiling water.

Divide the peppercorns and bay leaves between the 3 jars.

Rinse the onions well, drain in a colander, shaking off any water. Divide between the 3 mason jars, packing in tightly.

Pour the hot brine over, using the air bubble tool to swish, adding more brine as needed to reach a ½” head space.

Wipe the rims with a clean damp paper towel.

Place a drained lid on top, put ring on finger tip tight.

Pace jars back in canning kettle, bring to a boil and process for 10 minutes.

Take out, let cool on the counter. Check for lids being down (if any do not seal, put in refrigerator and consume within 2 weeks)

Makes 3 pints. Use within a year.