Quick and Easy Pickled Any Onions Canning Recipe
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Got some storage onions starting to sprout or go soft or did you find a bangin’ deal on some at the grocery store? You definitely need to try pickling them! Pickled sliced onions are versatile and so delicious and a wonderful way to add onions to lots of meals without having to chop one up. I use them to pile on burgers or brats or hot dogs, mix into pasta salad, use as a pizza topping, a zingy grilled cheese, and more.
The brine for the pickled onions isn’t overly strong flavored depending on the vinegar you use, which leaves you with a mild onion that blends into lots of meals. Simple ingredients that easily come together with minimal effort is my jam. Try it with white onions, yellow onions, red onions, purple onions, baby onions, sweet onions, you name it. They all work perfectly! Although, if you want these quick pickled red onions to maintain their color, they will not, but that doesn’t stop me. Candy onions are my absolute favorite for canning because I enjoy their flavor. This recipe is the perfect addition to your home canning arsenal to preserve the garden fresh goodness you’ll be harvesting all too soon.
Types of Vinegar to Use
You can safely use whatever vinegar you enjoy! White vinegar is what I choose to use because I’m really not looking for any flavor profiles, just some easy pickled onions, but red wine vinegar, white wine vinegar, apple cider vinegar, and even rice vinegar will work. Just be sure the acidity is at least 5%, no lower, but you can go higher.
Let’s pickle some onions!
A Word on Canning Salt
You will see salt advertised that is “canning salt” or “pickling salt” and just know you don’t need a fancy, specific salt for canning. Most are just table salt sans the iodine and nothing more. Don’t let the labeling sell you overpriced specific salt that isn’t anything special. I personally use real salt in everything I can because it’s what I have on hand and what I will use. You cannot get botulism from using non-canning specific salt (I’ve actually seen that claim in a canning group **facepalm**). In fact, you don’t even have to use salt in these recipes as it’s just a flavor enhancer. There is not enough salt present to be used as a preservative. Promise.
Equipment You Might Want:
- Large pot
- Half pint jars or smaller
- Canning lids and screw bands
- Jar funnel
- Jar lifter
- Water bath canner or steam canner
Ingredients:
- 4 quarts sliced red onions (yellow, white, whatever kind you prefer)
- 8 cups white vinegar
- 2 cups sugar
- 1/4 cup yellow mustard seeds
- bay leaves
Step 1: Make the Pickling Brine
In a large stock pot, add:
- 8 cups white vinegar
- 2 cups unrefined, raw cane sugar
- 1/4 cup yellow mustard seeds
You can put them in a little muslin sack if you want, but I choose to just strain it later.
Bring this to a boil, stirring frequently to dissolve the sugar.
Once the mixture is boiling, reduce to a simmer and allow to simmer at least 15 minutes while you prepare the onions.
Since this is an all vinegar brine, the acidity is perfectly safe to add any herbs or spices you prefer to add with your onions. Get creative and do whatever you like. I leave mine pretty plain because I want to.
Step 2: Prep Onions
Peel and thinly slice onions, measuring out 4 quarts total (16 cups). For pickling, you really want smaller slices because thick slices are kinda weird when you eat them pickled. Just trust me.
Chill your onions for about 30 minutes prior to slicing and it helps with the tears; room temperature ones are more irritating
Set measured onions aside in a bowl.
Step 3: Heat Onions
Once the pickling liquid has been simmering for 15 minutes or more, strain out the mustard seeds and discard. (You’ll see in the cover photo and recipe photo that I forgot to strain mine and that’s totally fine).
Add the onion slices and allow them to cook for 5 minutes to heat through, stirring continuously.
Step 4: Canning
You can open kettle can these if you choose, and fill hot, sterilized jars to 1/2″ headspace, add hot sterilized lids, secure, and set aside to seal. This is rebel canning method.
For water bath canning, using a slotted spoon, fill jars with hot onions keeping below 1/2 inch of headspace.
To each half-pint jar, add:
- 1 bay leaf
- 1/4 teaspoon salt
Ladle over hot pickling liquid to 1/2″ headspace. Remove air bubbles and add more liquid if needed to maintain headspace.
Wipe jar rims thoroughly, add clean lids, and secure with screw bands according to lid manufacturer’s specifications.
Water bath at a full rolling boil, or steam can, for 10 minutes, adjusting processing time according to your elevation.
Step 5: Storing
Once canning time is complete, turn off heat, and remove jars from canner and allow to cool on a heat proof surface lined with a clean towel undisturbed for 18-24 hours.
After cooling, remove bands, test seals, wash jars, label, and store in a cool, dark place away from direct sunlight.
Allow to sit in jars for about 4 weeks to fully flavor and pickle, but the longer they sit, the better they get.
Shelf life is ’til you eat them. If the seal is good, they’re good. This is an all vinegar pickling brine, they’re fiiiiiiine.
Notes:
Use any onion variety you want.
Add any herbs and spices you prefer and enjoy. Whole spices can be added to the brine during simmering, or you can add ground spices or chopped herbs along with the onions in the jars.
You can omit the sugar if you’d like or even substitute honey, just be aware it will change the flavor profile of the pickling liquid.
I hope you enjoy this quick pickled onions recipe to put by a bunch of onions for later! I love me an easy canning recipe.
Quick and Easy Pickled Any Onions Canning Recipe
Equipment
- Large pot
- Half pint jars or smaller
- Canning lids and screw bands
- jar lifter
- water bath canner or steam canner
Ingredients
- 4 quarts sliced onions yellow, white, red, whatever kind you prefer
- 8 cups white vinegar
- 2 cups sugar
- 1/4 cup yellow mustard seeds
- bay leaves
Instructions
- Into a large stock pot, add 8 cups white vinegar, 2 cups sugar, 1/4 cup yellow mustard seeds. You can put them in a little muslin sack if you want, but I choose to just strain it later. Bring this to a boil, stirring frequently to dissolve the sugar.
- Once the mixture is boiling, reduce to a simmer and allow to simmer at least 15 minutes while you prepare the onions.
- Peel and thinly slice onions, measuring out 4 quarts total (16 cups).
- Once the pickling liquid has been simmering for 15 minutes or more, strain out the mustard seeds and discard.
- Add the onion slices and allow them to cook for 5 minutes to heat through, stirring continuously.
- Using a slotted spoon, fill jars with hot onions keeping below 1/2 inch of headspace.
- To each half-pint jar, add 1 bay leaf and 1/4 teaspoon salt.
- Ladle over hot pickling liquid to 1/2" headspace. Remove air bubbles and add more liquid if needed to maintain headspace.
- Wipe jar rims thoroughly, add clean lids, and secure with screw bands according to lid manufacturer's specifications.
- Water bath at a full rolling boil, or steam can, for 10 minutes, adjusting processing time according to your elevation.
- Once canning time is complete, turn off heat, and remove jars from canner and allow to cool on a heat proof surface lined with a clean towel undisturbed for 18-24 hours.
- After cooling, remove bands, test seals, wash jars, label, and store in a cool, dark place away from direct sunlight.
- Allow to sit in jars for about 4 weeks to fully flavor and pickle, but the longer they sit, the better they get.
