Canning Pickled Onions

When we were almost done with the canning of the Apple Ginger Chutney, Gretchen dropped in with a bag of  home grown onions for canning. The onions are huge, jumbo size.


According to Karen DW, onions are low in acidity and they need to be pickled.


So, we did a quick Pickled Onions canning for Gretchen. Pickled onions can be tossed with salad or added to sandwiches, especially cheese sandwiches.


  • 3 large onions
  • 4 cups apple cider vinegar
  • sea salt for flavouring

Source: Karen DW

Makes about 9 x 250ml jars



Place 9 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

Canning-Pickled-Onions-3Peel and slice the onions 1/4-inch (0.5cm) thick.
Canning-Pickled-Onions-5Bring apple cider vinegar to a boil.

Add slice onions, in batches if needed and cooked for 5 minutes.

This is to break down the cell wall and kill the enzymes which cause food spoilage.

Canning-Pickled-Onions-4Meanwhile, add 1/8 teaspoon of sea salt to each jar for flavouring.

Use non-iodine salt to prevent discoloration.

Canning-Pickled-Onions-6Ladle the onion into hot jars, packed tightly.
Canning-Pickled-Onions-8Add apple cider vinegar to the jar to within 1/2 inch (1 cm) of top of jar (headspace).
Canning-Pickled-Onions-9Using a non-metallic utensil, remove air bubbles and adjust head space, if required, by adding more apple cider vinegar.
Canning-Pickled-Onions-7Wipe jar rim removing any food residue.

Centre hot sealing disc on clean jar rim.

Screw band down until resistance is met, then increase to fingertip tight.

Canning-Pickled-Onions-10Place the jars on the rack in canner. When the canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover the canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.After cooling check jar seals. Sealed discs curve downward and do not move when pressed.

Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

This Post Has 2 Comments

  1. Pinoy Gourmet

    Hi Suanne I have tried pickling using red onions and I find them better because they have a stronger onion flavor.sort of adding zest to the pickle.

  2. gretchen

    Pulled up the email with name. They’re Kelsae Onions:

    “For truly enormous onions, choose this hybrid developed in Scotland in the 1950s. Kelsae is a sweet, mild, white onion of the long day variety, suited to growing in northern regions. In 1995 one grower managed the world record of the largest onion ever grown at 16 lbs, 8 1/2 oz. Most growers will not achieve this size, but the bulbs will certainly be large. Kelsae keeps well into the following year.”

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