- 8 cups thinly sliced sweet onions
- 2 tablespoons canning salt
- 1-3/4 cups white vinegar
- 1 cup sugar
- 1 teaspoon dried thyme
- Place onions in a colander over a plate; sprinkle with canning salt and toss. Let stand 1 hour. Rinse and drain onions, squeezing to remove excess liquid.
- In a Dutch oven, combine vinegar, sugar and thyme; bring to a boil. Add onions and return to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat.
- Carefully ladle hot mixture into four hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Refrigerate remaining relish up to 1 week. Yield: 4 half-pints.
Originally published as Pickled Sweet Onions in Taste of Home Christmas Annual Annual 2013, p65
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