Sunday, June 28, 2020

Sweet Pickled Onions

8 C. thinly sliced sweet onions
2 T. canning salt
1-3/4 c. white vinegar
1 C. sugar
1 t. dried thyme

  1. Place onions in a colander over a plate; sprinkle with canning salt and toss. 
  2. Let stand 1 hour. 
  3. Rinse and drain onions, squeezing to remove excess liquid.
  4. In a Dutch oven, combine vinegar, sugar and thyme; bring to a boil. 
  5. Add onions and return to a boil. 
  6. Reduce heat; simmer, uncovered, 10 minutes. 
  7. Remove from heat.
  8. Carefully ladle hot mixture into four hot half-pint jars, leaving 1/2-in. headspace. 
  9. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 
  10. Wipe rims. 
  11. Center lids on jars; screw on bands until fingertip tight.
  12. Place jars into canner with simmering water, ensuring that they are completely covered with water. 
  13. Bring to a boil; process for 10 minutes. 
  14. Remove jars and cool.

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