Pickled Onions
Rings of onions pickled and canned using leftover brine from our Pepper Relish.
Servings 10 500 ml jars
Cost $5
Equipment
- water bath canner
- knives
- canning tools
- cutting board
- cookpot
- strainer
- 500 ml canning jars
- new snap lids
Ingredients
- 4 L brine leftover
- 10 garlic cloves
- 20 mushrooms sliced
- 8-10 large onions sliced
Instructions
Prep Work
- put brine into cookpot, bring to a boil and then simmer4 L brine
- slice mushrooms into 4 slices each and put into brine to simmer for 10 minutes20 mushrooms
- peel onions and slice 1/4" – 1/2" thick8-10 large onions
- cut the ends off the garlic and peel cloveswe did not have enough cloves to use one in each jar this time around and had to cut them up
- remove mushrooms and put into a bowl till jars are prepared
- put onion slices into the brine pot to soften them for 5 minutessoftening them allows them to go into the jars for easier packing
Actual Canning
- heat fully submersed jars in canning pot and boil for 10 minutesadd approx. 1/8 cup of vinegar to your canning water to prevent buildups of minerals on the surface of your pots
- Put 8 slices of mushrooms into jars along with 1 clove of garlic and pack lightly with softened onionsfill jars to approx. 1/2" headspace with brine from the cookpotgently stir to remove air bubbleswipe jar rim with moist towelput snap lids on jars and lightly tighten rings
- process jars for 20 minutes at full boil, this may change depending on your specific elevation
- remove jars and let cool overnight, snap lids should start popping soon after removing from the canner
Notes
Delicious leftover brine from our Pepper Relish needed to not go to waste.
We made an extra large batch with way too much brine.
That brine could have been canned and saved for future use but there was enough onions sitting in the Pantry to make use of it.