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Pickled Red Onions

Source of Recipe

From "Southern Living: Little Jars, Big Flavors"


Recipe Introduction

"To get thin slices rather than rings for these pickles, cut onions in half vertically, slicing through the root. Then, peel, trim, and thinly slice each half radially, cutting from top end to root end. For serious satisfaction, tuck some of the finished pickles into your favorite grilled cheese sandwich."

List of Ingredients

â—¦ 2 cups white vinegar (5% acidity)
â—¦ ¾ cup sugar
â—¦ 2 tablespoons canning and pickling salt
â—¦ 8 cups thin slices red onion (about 3 pounds)
â—¦ 1¾ teaspoon whole allspice
â—¦ 1¾ teaspoon mustard seeds
â—¦ 7 small bay leaves
â—¦ 7 (3-inch) thyme sprigs
â—¦ 7 small dried red chiles (such as bird's beak peppers or pequin chiles)


Recipe

Sterilize jars and prepare lids.
While jars are boiling, combine first three ingredients and 1½ cups water in a large stainless steel or enameled Dutch oven; bring to a boil, stirring to dissolve sugar and salt. Add sliced onion to vinegar mixture; reduce heat and simmer 6 minutes, uncovered, or until onion just begins to soften.

Place ¼ teaspoon allspice, ¼ teaspoon mustard seeds, 1 bay leaf, 1 thyme sprig, and 1 chile pepper in each hot jar. Using tongs, transfer onion to hot jars, leaving ½ inch headspace. Cover onion with hot pickling liquid, leaving ½ inch headspace. Seal and process jars, processing 10 minutes.

Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.


Makes 7 (½-pint) jars for the shelf