Sweet and Sour Pickled Red Onions
These pickled red onions will be your new fave. These tangy, slightly sweet onions are the perfect topping for just about everything.
Let me tell you, once you’ve tried pickled red onions, there’s no going back! This easy, flavorful canning recipe will have you making them by the jarful, and trust me—you’ll want to. These tangy, slightly sweet onions are the perfect topping for just about everything. From burgers and sandwiches to tacos and salads, they add a delicious zing that instantly elevates any dish. Plus, they’re packed with health benefits, so they’re not only tasty but good for you too.
Why Pickled Red Onions are Amazing
Pickled red onions aren’t just your average topping—they’re a game-changer. Their sharp, vinegary bite balances out the richness of meats, adds a fresh pop to salads, and gives burgers, wraps, and tacos that extra kick you didn’t know you were missing.
Ways to Enjoy Pickled Red Onions:
- Top tacos, burgers, and hot dogs for a burst of tang.
- Add them to grain bowls or wraps for a crunch that packs a punch.
- Mix them into salads for a zesty twist.
- Layer them onto sandwiches for a pick-me-up with every bite.
Health Benefits of Pickled Red Onions
Not only are these onions delicious, but they’re also super nutritious. Red onions are loaded with antioxidants, like quercetin and anthocyanins, that help combat oxidative stress and inflammation. This means they can lower your risk of chronic diseases like heart disease and cancer.
Here’s the breakdown:
Apple Cider Vinegar Magic: The vinegar used in the brine is rich in acetic acid, which is great for gut health, boosts immunity, and can help regulate blood sugar levels. It also has antibacterial properties that can fight off harmful bacteria.
Quercetin Power: It’s a natural anti-inflammatory that may help lower blood pressure and improve cholesterol levels. In short—your heart will thank you.
Dietary Fiber: Pickled onions are a good source of fiber, which is crucial for digestion. They help keep things moving smoothly in your digestive system, reducing constipation and promoting gut health.
Equipment You’ll Need:
- Water bath canner
- Large soup kettle
- Mason jars, lids, and rings
- Measuring spoons
- Jar lifter and canning funnel
Ingredients for Pickled Red Onions:
- Apple cider vinegar (the base of the brine, packed with probiotics)
- Sugar (balances the vinegar’s tang)
- Pickling salt (helps preserve and flavor the onions)
- Red onions (thinly sliced for perfect texture)
- Mustard seeds (add a slightly spicy, earthy flavor)
- Celery seed (brings out the savory notes)
- Red pepper flakes (a little heat for those who like a kick)
Let’s Make Some Pickled Red Onions!
- Prep your jars: Before slicing onions, wash and sterilize your jars. You can do this by boiling them in the water bath canner or using the dishwasher’s hottest setting.
- Boil the brine: In a large pot, combine your apple cider vinegar, sugar, and pickling salt. Bring this to a boil—this will be the flavor base that soaks into the onions.
- Spice up the jars: While the brine heats, divide mustard seeds, celery seeds, and red pepper flakes between your jars. This adds extra layers of flavor to the pickled onions.
- Soften the onions: Once the brine starts boiling, add your sliced red onions and cook for 1-2 minutes to soften them slightly. This helps them absorb all that delicious brine.
- Fill the jars: Using tongs and a canning funnel, pack your jars with the softened onions. Don’t be afraid to press them down to make the most of your jar space.
- Add the brine: Ladle the hot brine over the onions, making sure to leave about 1/2 inch of space at the top. To release air bubbles, gently run a knife along the inside of the jars.
- Seal the deal: Wipe the rims clean, place the lids and rings on, and process the jars in a boiling water bath for 10 minutes. This step seals the jars so the onions can be stored for months!
- Wait it out: Let your jars cool on a towel-lined surface. You’ll hear the satisfying “pop” as the lids seal. Give the onions at least 48 hours to cure before digging in. If any jars didn’t seal, pop them in the fridge and use within 2 weeks.
Pro Tip: Get Creative with Flavors
Pickled red onions are so versatile! You can tweak the spices to fit your taste. Add more red pepper flakes if you like it spicy, or throw in some whole cloves of garlic for extra flavor.
In no time, you’ll have 12 pints of these ruby-red beauties ready to go. They’ll keep in the pantry for months, and once you open a jar, you’ll want to put them on everything. Your tacos, salads, and sandwiches will never be the same!
More Canning Recipes
- Pepperoni Pizza Sliders
- How To: Pressure Canning
- Cream of Mushroom Soup — A Canning Recipe
- Garden Relish
- Turning Tomatoes into Tomato Paste: A Step-by-Step Guide
- Sweet and Smoky Bourbon BBQ Sauce
- Preserving Pineapple
- Pickled Red Cabbage
- Easy Refried Beans — No Cans!
- Ham Broth
- Smoked Raspberry Barbeque Sauce
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Sweet and Sour Pickled Red Onions
Equipment
- Water bath canner
- Canning Jars, Lids and Rings
- Measuring Cups and Spoons
- Jar lifter
- Canning funnel
Ingredients
- 8 cups apple cider vinegar
- 3 cups sugar
- 8 Tbsp pickling salt
- 10 pounds red onions (sliced 1/8 of an inch thick)
- 8 tsp mustard seed
- 4 tsp celery seed
- 2 tsp red pepper flakes
Instructions
- Before you begin slicing the onions, ensure your boiling water bath is ready. Wash and dry your canning jars in warm soapy water, sterilize them by boiling in the water bath canner, or use the dishwasher’s hottest setting for sterilization.
- Slice 10 pounds red onions thinly.
- In a large soup kettle, combine 8 cups apple cider vinegar, 3 cups sugar, and 8 Tbsp pickling salt. Bring the mixture to a boil.
- While waiting for the brine to boil, mix together 8 tsp mustard seed, 4 tsp celery seed, and 2 tsp red pepper flakes. Divide it up amongst the jars.
- When the brine begins to boil, add the onions and boil them for a minute or two to soften them.
- Using tongs and a canning funnel, fill your jars with red onions up to the neck, pressing down slightly to pack the jars.
- Use a ladle to spoon the brine into the jars, leaving a 1/2-inch headspace.
- To release any trapped air bubbles, gently poke a butter knife into the jars a few times. Wipe the rim of the jar with a damp cloth or paper towel. Place the lids and rings on the jars, tightening them finger-tight.
- Put your jars into the boiling water bath and process them for 10 minutes at a vigorous boil, following your canner’s instruction manual.
- Remove the jars from the hot water and place them on a cooling rack lined with a kitchen towel. You’ll hear the lids pop as they cool, indicating they are sealing.
- Allow the jars to cure for at least 48 hours before consuming. If any lids did not seal, store the onions in the fridge and use them within 2 weeks.