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Pickled Sweet Onions

 Pickled Sweet Onions
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
36 ServingsPrep: 30 min. + standing Process: 10 min.


  • 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.