Pickled Red Onions in Vinegar

Here is a simple recipe, versatile and delicious. The onion rings are bright and crunchy on a cheese plate, or rich and tangy when sautéed with mushrooms and olive oil and served warm. The pickling liquid, infused with the flavor of onions, is a nice marinade for grilled meats, and can also be combined with horseradish, honey, soy sauce, and black pepper for a delicious mopping sauce. When we harvested a bunch or Torpedo Red Onions from the demo garden, we knew this was the recipe we wanted to make with them.

If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything.

Directions

Prepare a boiling water bath canner and 6 half-pint jars.
Peel the papery skin off the onions. Slice the onions into 1/4 inch slices, and separate the slices into rings.
Combine the vinegar and the single clove of garlic in a saucepan, and bring to a boil. Simmer for 5 minutes before adding the onion rings.
Add the onions, and simmer the mixture for 5 minutes. Remove the garlic and discard.
Pack the onion rings into the warm half-pint jars, leaving a half inch headspace. Ladle hot pickling liquid over the top of the onions, preserving 1/2” headspace.
Clean jar rims, and secure the lids on jars. Place in a boiling water bath, covered by 1" of water, and begin timing when water returns to a boil.

Process for 10 minutes. Remove from canner and let cool. Test seals and store sealed jars in a cool dark place for up to 18 months.

If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything.

Over to You

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