Today we’re sharing a recipe for Pickled Sweet Onions. These slightly crunchy pickled onions are a terrific contribution to a backyard barbecue or gathering as a relish for burgers, hotdogs, or sandwiches.
All about Pickled Sweet Onions
These pickled onions have become a favorite of our family and friends. These are one of the first things we’re always asked to bring to any barbecue or gathering. They also make a lovely gift for Christmas or any other holiday. They would also be a great addition to a barbecue gift or basket.
You can make these up as a quick refrigerator pickled recipe but we like to can them for longer term storage. It’s a great way to use up an abundance of onions or a great way to preserve onions and make them shelf stable. We like to chop and freeze onions for cooking but it’s also nice to have this version of them for a fresh and crunchy taste.
Pickled Sweet Onions are a great way to add a bright pop of flavor to almost any dish. You can add them as a relish or garnishment to any salad, burger, hotdog, or sandwich. You can also add them as a topping to any Mexican dish. If you make bowls such as buddha bowls, you can use these pickled onions as a great addition there too.
Pickled Sweet Onions
These slightly crunchy pickled onions are a terrific contribution to a backyard barbecue or gathering as a relish for burgers, hotdogs, or sandwiches.
Ingredients
- 8 cups thinly sliced sweet onions
- 2 tbsp canning salt
- 1 3/4 cup white vinegar
- 1 cup sugar
- 1 tsp dried thyme optional
Instructions
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Place onions in a colander over a plate; sprinkle with canning salt and toss. Let stand 1 hour. Rinse and drain the onions, squeezing to remove excess liquid.
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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.
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Carefully ladle hot mixture into four hot half-pint jars, leaving 1/2-inch 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.
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Place the 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.
If you have home canned Pickled Sweet Onions in your pantry, you have one more weapon in your arsenal when it comes to getting homemade food on the table for your family. We love being able to control the ingredients in our food and by canning our own, this is one more way that we can help as we know exactly what was put in the jar.
We’d love to hear what you think about this recipe. Do you have a favorite way to use pickled onions? Let us know in the comments below. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it.
