Pickled Sweet Onions Recipe

5 1 1
Pickled Sweet Onions Recipe
Pickled Sweet Onions Recipe photo by Taste of Home
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Pickled Sweet Onions Recipe

Read Reviews
5 1 1
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These slightly crunchy pickled onions are not only a great gift for Christmas, but also a terrific contribution to a backyard barbecue as a relish for burgers and hot dogs. —Laura Winemiller, Delta, Pennsylvania
Featured In: 22 Pickled Recipes
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + standing Process: 10 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + standing Process: 10 min.

Ingredients

  • 8 cups thinly sliced sweet onions
  • 2 tablespoons canning salt
  • 1-3/4 cups white vinegar
  • 1 cup sugar
  • 1 teaspoon dried thyme

Directions

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. Yield: 4 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Pickled Sweet Onions in Taste of Home Christmas Annual Annual 2013, p65

  • 8 cups thinly sliced sweet onions
  • 2 tablespoons canning salt
  • 1-3/4 cups white vinegar
  • 1 cup sugar
  • 1 teaspoon dried thyme
  1. 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.
  2. 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.
  3. 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.
  4. 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. Yield: 4 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Pickled Sweet Onions in Taste of Home Christmas Annual Annual 2013, p65

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timmyink User ID: 7814800 196308
Reviewed Aug. 24, 2014

"This easy recipe has become a quick family favorite! Onions are usually available all year long so I just can as I need to."

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