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Pickled Red Onions Canning Recipe: Safe and Simple Guide

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Pickled Red Onions Canning Recipe made with a safe water bath method, creating crisp, tangy onions perfect for tacos, salads, and long-term pantry storage.

Ingredients

Scale
  • 4 medium red onions, peeled and thinly sliced
  • 2 cups white vinegar (5% acidity)
  • 1 cup water
  • 2 tablespoons pickling salt
  • 2 tablespoons granulated sugar
  • 1 teaspoon whole black peppercorns (optional)
  • 2 garlic cloves, peeled (optional)
  • 2 bay leaves (optional)

Instructions

  1. Wash jars, lids, and bands in hot soapy water and keep jars warm until ready to fill. Prepare a boiling water bath canner.
  2. Peel and slice red onions evenly, about 1/4-inch thick.
  3. In a large pot, combine vinegar, water, pickling salt, and sugar. Bring to a gentle boil, stirring until dissolved.
  4. Add optional spices (peppercorns, garlic, bay leaf) to each jar.
  5. Pack sliced onions tightly into hot jars, leaving 1/2-inch headspace.
  6. Pour hot brine over onions, maintaining 1/2-inch headspace. Remove air bubbles and adjust headspace if needed.
  7. Wipe rims clean, apply lids and bands until fingertip tight.
  8. Process jars in a boiling water bath for 10 minutes (adjust for altitude if necessary).
  9. Remove jars and let cool undisturbed for 12–24 hours. Check seals before storing.

Notes

  • Always use vinegar with 5% acidity for safe preservation.
  • Do not reduce the vinegar-to-water ratio.
  • Adjust processing time for high altitudes.
  • Store sealed jars in a cool, dark place for up to 12 months.
  • Refrigerate after opening and use within 3–4 weeks.

Nutrition

Find it online: https://recipeeasily.com/pickled-red-onions-canning-recipe/