Pickled Sweet Onions

Name: Pickled Sweet Onions
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 half-pints.
Ingredients: 8 cups thinly sliced sweet onions; 2 tablespoons canning salt; 1-3/4 cups white vinegar; 1 cup sugar; 1 teaspoon dried thyme

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

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.

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.