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Pickled Sweet Onions

1 review
Test Kitchen Approved
Total Time

Prep: 30 min. + standing Process: 10 min.

Makes

4 half-pints

Updated: Jun. 30, 2023
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
Pickled Sweet Onions
Pickled Sweet Onions Recipe photo by Taste of Home
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Canning Altitude
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.

Nutrition Facts

2 tablespoons: 36 calories, 0 fat (0 saturated fat), 0 cholesterol, 395mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 0 protein.