Rings of onions pickled and canned using leftover brine from our Pepper Relish.
Course Condiments
Cuisine Homesteader
Keyword canning, mushrooms, onion, water bath canning
Servings 10500 ml jars
Cost $5
Equipment
water bath canner
knives
canning tools
cutting board
cookpot
strainer
500 ml canning jars
new snap lids
Ingredients
4Lbrineleftover
10garliccloves
20mushroomssliced
8-10largeonionssliced
Instructions
Prep Work
put brine into cookpot, bring to a boil and then simmer
4 L brine
slice mushrooms into 4 slices each and put into brine to simmer for 10 minutes
20 mushrooms
peel onions and slice 1/4" - 1/2" thick
8-10 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.