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