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overhead image of vibrant red picked onions in a jars
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5 from 3 votes

Pickled Red Onions Canning Recipe

Pickled red onions can be enjoyed in so many ways. They add a vibrant pop of color and bite of acidity to any meal. Learn how to preserve pickled onions into shelf stable jars with this easy canning recipe.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Pantry
Cuisine: American
Keyword: pickled red onions
Servings: 12 servings
Calories: 45kcal
Author: Grow a Good Life

Ingredients

  • 3 pounds red onions
  • 3 tablespoons pickling spices
  • 4 cups vinegar at least 5% acidity
  • 1 clove garlic crushed
  • 12 sprigs of fresh thyme optional

Instructions

Prepare the canning equipment:

  • Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
  • Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.

Prepare the onions:

  • Peel the onions and remove the root and stem ends. Cut the onions into 1/4-inch slices. Break apart to separate the segments. Set aside.

Heat the pickling brine:

  • Add the 3 tablespoons of pickling spice to a spice bag or coffee filter and tie with kitchen string.
  • Add the vinegar, crushed garlic cloves, and spice bag to a medium sauce pan. Bring to a boil over medium-high heat, reduce the heat, and simmer (180˚F) for 5 minutes.
  • Add the prepared onions, cover, and simmer for 5 minutes. Remove the garlic and spice bag and fill your jars.

Can the onions:

  • Lay a dry kitchen towel on the counter. Use the jar lifter to remove a jar from the canner. Drain the water back into the canner, and place on the towel. Keep the remaining jars in the canner so they stay hot.
  • Using tongs, fill the jar with the onions, add two sprigs of thyme, then ladle hot pickling liquid over the onions leaving a 1/4-inch headspace.
  • Run the bubble popper through the jars to release air bubbles. Wipe the rim to remove any residue, center a lid on the jar, and screw on a band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars.
  • Once all the jars are in canner, adjust the water level so it is two inches above the jar tops.
  • Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling for 10 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Notes).
  • When processing time is complete, turn off the heat, and let the canner cool down and settle for about 5 minutes.
  • Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
  • Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let sit undisturbed for 12 to 24-hours to cool.
  • After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a week.
  • Remove the screw on bands and wash the jars. Label, date, and store in a cool, dark place for 12 to 18 months. Let the pickled onions stand for about a week before opening for the flavors to develop.
  • Use home canned jars within 12-18 months. Makes about 6 half-pint jars of picked red onions. Refrigerate the jar after opening.

Notes

This is a tested safe canning recipe from the Ball Blue Book Guide to Preserving. Altering the recipe may make it unsafe for canning.
All times are at altitudes of less than 1,000 ft. Adjustments must be made for altitudes greater than 1,000 ft. For altitudes of 1,001–6,000 feet = 15 minutes, above 6,001 feet = 20 minutes.
I am happy to answer any questions, but if you need immediate canning help or answers, please contact your local extension office.

Nutrition

Serving: 0.5cup | Calories: 45kcal | Carbohydrates: 10.6g | Protein: 1.3g | Fat: 0.1g | Sodium: 5mg | Potassium: 166mg | Fiber: 2g | Sugar: 4.8g | Calcium: 26mg