Home Canned Sweet And Sour Pickled Red Onions ~ Small Batch Canning

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar adds a fruity note while distilled vinegar is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness, while brown sugar is often cheaper.

Welcome viewers and introduce the recipe for sweet and sour pickled red onions.

Mention that the recipe is from the 'Food in Jars' canning cookbook and is safe for canning.

Explain that the recipe makes approximately three pint jars but will be using half pint jars for this demonstration.

Check the vinegar label to ensure it is at least 5% acidity for safe canning.

Prepare the brine by combining 2 cups of apple cider vinegar, 1.5 cups of water, 3/4 cup of sugar, and 2 tablespoons of pickling salt in a saucepan.

Stir the mixture and bring it to a boil.

Once boiling, add 3 lbs of thinly sliced red onions and reduce the heat to a simmer for a few minutes to soften the onions.

Prepare the spice blend by mixing 2 teaspoons of mustard seed, 1 teaspoon of celery seed, and 1/4 teaspoon of red pepper flakes in a bowl.

Distribute the spice blend evenly into the bottom of each jar.

Use tongs to pack the softened onions into the jars, leaving a half-inch headspace.

Add 1/4 teaspoon of pickle crisp to each jar to help keep the onions crispy.

Top off the jars with the brine to maintain a half-inch headspace, ensuring the onions are fully submerged.

Gently tap the jars on a towel-lined countertop to settle the contents before debubbling.

Use a debubbling tool to release air bubbles, adjusting the brine level if necessary to maintain headspace.

Wipe the rims of the jars with a paper towel dipped in white vinegar to ensure a good seal.

Center the lids on the jars and add the bands, tightening them fingertip tight.

Place the jars in the canner with 3 quarts of simmering water and process for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary