Yields: about 2 pint jars or 4 half-pint jars
Processing Time: 10 minutes (water bath canner)
Total Time: ~1 hour including prep and cooling

Ingredients:

• 2 large red onions, thinly sliced (about 4 cups packed)

• 1 1/2 cups white distilled vinegar (5% acidity)

• 1/2 cup water

• 1/3 cup granulated sugar

• 1 tablespoon pickling or kosher salt

• Optional spices (per jar):

  • 5–6 whole peppercorns

  • 1 garlic clove (peeled and halved)

  • 1 bay leaf or a pinch of chili flakes for heat

Instructions:

1. Prepare Your Equipment:

• Wash 2 pint jars, lids, and screw bands in hot soapy water.

• Sterilize jars in a pot of simmering water (or dishwasher).

• Keep jars hot until ready to use.

• Set up a water bath canner with enough water to cover jars by 1 inch. Begin heating water.

2. Slice Onions:

• Peel and slice the red onions into thin rings or half-moons (use a mandoline or sharp knife).

• Pack them loosely into the hot jars to measure (don’t over-pack tightly yet).

3. Make the Pickling Brine:

In a saucepan, combine:

• 1½ cups vinegar

• ½ cup water

• ⅓ cup sugar

• 1 tablespoon salt

Bring to a gentle boil, stirring until the sugar and salt are dissolved.

4. Pack the Jars:

• Loosely fill the hot jars with the sliced onions.

• Add optional spices to each jar (e.g., peppercorns, garlic, chili flakes).

• Carefully ladle hot brine over onions, leaving ½ inch headspace.

• Use a bubble remover or clean utensil to release trapped air bubbles.

• Adjust headspace if needed by adding more brine.

5. Seal the Jars:

• Wipe the rims of the jars with a clean, damp cloth.

• Place lids on top and screw on bands until fingertip tight (don’t overtighten).

6. Process in Water Bath:

• Place jars into the water bath canner using a jar lifter.

• Ensure they’re fully submerged with at least 1 inch of water above the lids.

• Bring water back to a full rolling boil, then start timing for 10 minutes.

  • (If above 1000 ft elevation, increase time: 15 minutes for 1,001–6,000 ft)

7. Cool and Store:

• After 10 minutes, turn off the heat and let jars sit in water for 5 minutes.

• Carefully remove jars and set them on a towel-lined counter to cool for 12–24 hours.

• Once cool, check that the lids have sealed (they should not flex when pressed).

• Label jars with the date.

Storage:

• Sealed jars: store in a cool, dark place for up to 1 year.

• Refrigerate after opening. Best flavor develops after 2–3 days.

💡 Tips:

• You can double the recipe if needed.

• These look beautiful in clear jars — great for gifts or BBQ toppings!

• Want spicy onions? Add sliced jalapeños or extra chili flakes to each jar.