Canning Recipe for Pickled Red Onions {No Funky Spices}

I first fell in love with pickled red onions after having one of Panera’s green goddess cobb salads. Since then, I’ve grown to love pickled red onions piled high on hamburgers, eggs salad sandwiches, as a topping on pizza and of course, in salads made here at home. 

And well, since I don’t live in the suburbs anymore, or anywhere near a Panera where I can get a fix of quick pickled red onions, yesterday after harvesting our first round of red onions from the garden I decided to make a batch. 

And whoa Nelly, the pickled red onions I made, they’re a keeper! 🙂 

This recipe for pickled red onions is a no frills recipe. Just plain and simple and perfect in everyway.  You will not find red pepper flakes,  or any other funky spices in this recipe. Only a few basic ingredients, an old fashioned type of recipe, just like Grandma used to make.


Canning Recipe for Pickled Red Onions {No Funky Spices}

  • Author: Mavis Butterfield


3 pounds red onions, trimmed and sliced thin
2 cups apple cider vinegar
3/4 cup sugar
1/2 water
1 tablespoon pickling salt


Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.

In a large pot, bring 8 cups of water to a boil, add sliced onions and cook for 4 minutes.

Drain onions and set aside.

In a large pot bring apple cider vinegar, sugar, water and salt to a boil, stirring until the sugar and salt has completely dissolved.

Add onions to brine mixture, stir and then remove from heat.

Ladle the onions and brine mixture into hot prepared jars, filling to within 1/2 inch of the tops.

Wipe the jar rims and threads clean if needed. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by at least 2 inches. Place the lid on the pot and bring the water to a boil.

Process the pickled onions for 10 minutes. One recipe makes {4} pint jars

Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, onions are not sealed and refrigeration is necessary.


Although I give directions for using the traditional Ball canning jars for this recipe, I used Weck Jars for this recipe for no other reason than I plan to give away a few jars of pickled onions as hostess gifts this winter and wanted to use something a little fancier.

If you plan to use Weck jars, you can find the directions on how to use them in my How To Use Weck Canning Jars post HERE.

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Tutorial: Hot Water Bath Canning

Tutorial: How to Use a Pressure Canner


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