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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 for 1 hour. Rinse and drain onions, squeezing to
  • remove excess liquid.
  • In a Dutch oven, combine the vinegar, sugar and thyme; bring to a
  • boil. Add onions and return to a boil. Reduce heat; simmer,
  • uncovered, for 10 minutes. Remove from the heat.
  • Carefully ladle hot mixture into hot half-pint jars, leaving 1/2-in.
  • headspace. Remove air bubbles; wipe rims and adjust lids. Process
  • for 10 minutes in a boiling-water canner. Refrigerate remaining
  • relish for up to 1 week. Yield: 4 half-pints.