Ingredients
Equipment
Method
- Peel boiling onions and divide evenly between 3 clean pint sized Mason jars.
- Combine water and canning salt. Stir until the salt is fully dissolved. Pour enough brine into each jar to cover the onions.
- Cover the onions with a canning lid and seal with a canning ring. The onions need to sit in the brine for 24 hours prior to making them.
- After 24 hours, drain onions and rinse well, leaving the onions in the jar.
- Fill a water bath canning pot with enough water to cover the jars by about an inch. Cover the pot and bring the water to a boil.
- In a small saucepan over medium-high heat, combine the cider vinegar, pickling spices and sugar. Bring mixture to a boil and allow to boil for two minutes. Remove from heat.
- Pour the vinegar mixture evenly over onions, dividing between the three jars. Leave 1/4 inch headspace. Wipe the jar rims and seal the jars (fingertip tight).
- Process 10 minutes in water bath canner then remove and allow to cool. Allow two weeks before eating for full flavor development.