Pickled Red Onions
3 pounds red onions
2-3 tbsp pickling salt
1/3 cup sugar (or to taste)
4 cups vinegar at least 5% acidity
Ball Pickle Crisp (optional) For canning, use 1/8 teaspoon per pint jar \ 1/4 teaspoon per quart jar, adding it directly to the jar before filling with vegetable and brine; more isn’t better, as too much can cause a metallic taste, so measure carefully for crisp pickles.
How to Use Pickle Crisp
Measure: Add 1/8 teaspoon of Pickle Crisp to each pint jar. Pack: Fill the jar with your prepared vegetable and pickling liquid, leaving headspace.
Optional: 1 clove garlic crushed, black peppercorns, mustard seeds, bay leaf, 12 sprigs of thyme, 2 Tb. per pint jar of pickling spice. use a cheese cloth bag and simmer in brine.
- Prepare Jars & Lids: Sterilize your canning jars and lids, and have a large pot for the water bath ready.
- Make Brine: In a saucepan, combine vinegar, water, sugar, and salt; heat until sugar and salt dissolve.
- Infuse Flavors: Place in a cheese cloth bag – garlic and spices (peppercorns, etc.) to the brine and simmer for 5 minutes to infuse.
- Cool brine: Cool brine down a little, and fill packed jars. Pack into jars leaving headspace, cover with brine, and then process in a boiling water bath for about 15-20minutes, sealing jars for pantry storage.