If you're looking for a way to use up extra onions from the farmer's market or your garden this Fall, this is a really great way to do it. It's easy, fast, and those jars just look so pretty and cheery sitting on your pantry shelf.
Come winter, pulling out a jar of these crisp-tender, sweet-sour, super-spiced pickled onions will be one of your favorite things to do.
These taste amazing topping a piece of crusty french bread with a slice of Irish Cheddar or on top of a burger. Heck, these can even make hot dogs edible.
If you don't feel up to canning (which you should give a go if you haven't done it), you can just do all the steps up to putting them in the hot water bath and pop them in the fridge instead.
makes: 6 half-pint jars
takes: about 1 hr. prep; about 10 mins. to process
YOU WILL NEED:
5 cups red and/or white and/or yellow onions, sliced thinly
4 cups apple cider vinegar
1 cup water
1 1/2 cups brown sugar
1 T. canning salt
1 tsp. celery seed
1 tsp. mustard seed
1 tsp. dill weed
1 tsp. whole peppercorns
1 tsp. red pepper flakes (optional)
3 cloves garlic, peeled and sliced thinly
6 half-pint jars and lids
Fill a large stock pot with enough water so that the jars will be 1-2 inches under water when filled. Turn on to high heat until it boils. Place jars in boiling water with lid on for at least 10 minutes to sterilize.
In a large saucepan, heat the vinegar, sugar, water, and salt until it begins to boil. When it starts to boil, remove sterilized jars from water and set onto a dish towel- put the lids in the water to sterilize and turn off the heat. Stuff each jar with the sliced onions- tightly packed. Distribute the spices and garlic evenly among the jars (as best you can- this doesn't need to be exact).
Pour the boiling brine into each jar (it should have boiled for about 2 minutes, but it can go a little longer), leaving 1/2 inch head space. Wipe rims well to remove any brine. Remove lids from hot water and turn heat back on. Tighten lids onto the jars with the rings to fingertip-tight.
Place the jars back into the hot water bath. Start timing once the water begins to boil again- process them for 10 minutes (adjust to your altitude using this USDA chart)
Remove from heat and set on a folded dish towel on the counter. Allow to completely cool.
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