We are still working our way through the 50 pound bag of onions that I got.  Seemed like an awesome deal until you have to do something with all of them.  We are about halfway through the bag with a lot of work left to do.

Today's endeavor was pickled onions that I canned for long term storage.  I am not really confident in my canning efforts yet as I haven't done a lot of it, but these look to have turned out as expected.  At least all of the jars sealed!

Recipe was as follows:

2 C. Red Wine Vinegar

1 C. Water

4 Tbsp. Sugar

1 Tbsp. Salt

1 tsp. granulated garlic

1 tsp. black peppercorns

1 tsp. pickling spice

1 tsp. dried powdered chili peppers (from last years garden)

Combine the above ingredients to make a brine.  Bring to a boil in a pot big enough to also use to blanch the onions.

Once blanched, add onions to jars and pack down leaving a 1/2 inch head space at the top.  Top off with brine to cover onions (still maintaining the 1/2 inch head space).

At this point you add lids and rings and water bath them for 10 minutes processing time.  (Consult your canning book for accurate processing time based on your altitude, etc. to make sure you are processing safely)

These also make excellent refrigerator pickled onions if you do not want to can them.