Easy to Make Pickled Onions

Easy to Make Pickled Onions

I grew up eating pickled peppers, onions, and even eggs. Us Portuguese people tend to LOVE our hot peppers, and spicy foods. I would ideally love to make pickled peppers in the future, but for this canning post I kept it super simple. From the age of 5-12 pickled onions would be something my dad would have on the table with all meals. Portuguese bread, and pickled onions were an add on to meals like pork chops, beef stew, and more.

Pickled Onions are something that I sadly have not had, nor purchased made myself for years so I felt it was about time to make my own. A really simple recipe to make some awesome pickled onions is pretty simple. Portuguese Red Wine Vinegar, and small white pearl onions, or tiny yellow onions are ideal for this pickled treat.

I decided to make 2 quart sized jars of this treat to enjoy with my family. I found that after 1-2 weeks pickled onions taste the best because by then they have absorbed all the yummy goodness of the vinegar. Surprisingly these taste awesome as a snack, or compliment to mashed potatoes, and salads. *I pressure canned my pickled onions, but if you feel as if you will eat these within a month then you can just refrigerate them.

Ingredients:

• 10 small yellow onions, or 15 Pearl Onions-halved
• Red Wine Vinegar-at least 40 oz
• 2 Quart Sized canning jars

Directions:

*Please keep in mind I pressure canned these using my Fagor Duo Pressure Canning Kit. You can water bath these, or just store them in the fridge for up to one month.

Pressure Canning directions:

Make Sure the pressure canner is clean

Insert rack

Fill with 2-3 inches of water

Place jars inside. *The Fagor Duo 9-Piece Pressure Canning Set-up to 4 qt sized jars

Bring the water to a boil

Seal the pressure cooker with it’s lid

Set the operating valve to number 1 {8 psi}

Start timing once the pressure indicator rises and a steady stream of steam comes out of the operating valve for the first time

Let it pressurize your cans for 8 minutes

Allow the pressure canner to de-pressurize naturally by removing from heat

Once the pressure indicator drops, you can open it up

Remove the jars using tongs, and place them on towels, or a cooling rack

Once the jar lids cool, and suck in you are all set!!

*Warning these will be super hot so keep them out of reach from pets, and small kids!!

I hope you enjoy your Pickled Onions!