March Can Jam: Pickled Red Onions

Boy, it’s been a while! This might be the longest time between posts since this blog’s inception. I’ve been super busy with starting my private acupuncture practice and doing yoga. Actually, I’m excited to be starting my practice AT the yoga studio where I have been spending so much of my time!

That leads me to The Can Jam. Thank GD that I have this Jam to push me to post at least once a month! I mean, I’m still cooking almost every night, and still making the majority of our breakfast and lunches at home too, but the blog? Not so much.

That said, I was excited that this month’s Can Jam ingredient is alliums (anything in the onion family), since I’ve been making an absurd amount of pickled red onions lately. So here goes–this recipe makes one quart jar (talk about small batch!); the recipe is modified from Ball’s Complete Book of Home Preserving.

Pickled Red Onions

• 1-2 red onions, sliced
• 4-5 garlic cloves, sliced
• 1 cup red wine vinegar

1. Prepare jar, lids, and canner. If you are new to canning, be sure to follow good canning protocol–HERE is an excellent primer from Tigress (of Tigress’ Can Jam).
2. Heat vinegar and sliced garlic until boiling. Reduce heat and boil for 5 minutes, then add sliced onion, and cover–boiling for another 5 minutes.
3. Pack hot onions into jar, topping with hot pickling liquid. Leave 1/2 inch headspace. Remove air bubbles, wipe rim, center lid on jar, and screw on band until finger tip tight.
4. Place jars in canner and process for 10 minutes.

Enjoy on sandwiches, in salads, as a condiment with curry…

Similar Posts:

• Thyme for Pickled Beans
• Can Jam May: Spicy Pickled Asparagus
• August Can Jam: Homemade Ketchup
• Bread and Butter Pickles: July Can Jam
• The Can Jam Month 2: Thai Carrot Pickles