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Home Recipes Dishes & Beverages Edible Gifts


PICKLED SWEET ONIONS

1 review
Test Kitchen Approved

TOTAL TIME

Prep: 30 min. + standing Process: 10 min.

MAKES

4 half-pints


These slightly crunchy pickled onions are not only a great gift for Christmas,
but also a terrific contribution to a backyard barbecue as a relish for burgers
and hot dogs. —Laura Winemiller, Delta, Pennsylvania
Pickled Sweet Onions Recipe photo by Taste of Home
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INGREDIENTS

 * 8 cups thinly sliced sweet onions
 * 2 tablespoons canning salt
 * 1-3/4 cups white vinegar
 * 1 cup sugar
 * 1 teaspoon dried thyme

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DIRECTIONS

 1. Place onions in a colander over a plate; sprinkle with canning salt and
    toss. Let stand 1 hour. Rinse and drain onions, squeezing to remove excess
    liquid.
 2. In a Dutch oven, combine vinegar, sugar and thyme; bring to a boil. Add
    onions and return to a boil. Reduce heat; simmer, uncovered, 10 minutes.
    Remove from heat.
 3. Carefully ladle hot mixture into four hot half-pint jars, leaving 1/2-in.
    headspace. Remove air bubbles and adjust headspace, if necessary, by adding
    hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip
    tight.
 4. Place jars into canner with simmering water, ensuring that they are
    completely covered with water. Bring to a boil; process for 10 minutes.
    Remove jars and cool.


NUTRITION FACTS

2 tablespoons: 36 calories, 0 fat (0 saturated fat), 0 cholesterol, 395mg
sodium, 9g carbohydrate (7g sugars, 1g fiber), 0 protein.


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