Delicious Pickled Red Onions Recipe for Canning
There’s no hiding it—I’m an onion girl through and through. Red, white, yellow—it doesn’t matter. They end up in nearly every meal I make, whether I’m caramelizing them for soup or tossing them into a morning scramble. But this pickled red onions recipe for canning? It’s a little different.
Tangy, crisp, and stunning in color, these jars are like summer preserved, ready to brighten burgers, tacos, grain bowls, and more with a pop of flavor you just can’t get from fresh or cooked onions alone.
With just a few simple ingredients and a quick water bath, you’ll have shelf-stable pickled onions to enjoy all season (and well into winter). Let’s make a batch together!
Over the years, I’ve built up a little collection of tried-and-true canning recipes, and this one earns a spot every time. It’s a great way to stretch a red onion harvest or use up those extras sitting on the counter because they simply don’t keep as long in cold storage as yellow or white onions.
I keep the pickling spices simple—just enough to complement the onions without overpowering them. And since the sliced onions are packed raw before hot brine is poured over, you get the perfect crunch in every bite. If you’re looking to branch out from traditional onion recipes, this is a fun and flavorful place to start.
Why You’ll Love This Pickled Red Onions Recipe For Canning
Quick and easy—done in under 30 minutes
Uses basic ingredients from your pantry
Adds sweet-tangy zip to your favorite summer dishes
A beautiful way to preserve onions from your garden or CSA
Safe for water bath canning
Looks as good as it tastes—those pink rings are real showstoppers
Ingredient Notes + Substitutions
You only need a few key ingredients to make the best pickled onions in jars, and there’s room for flexibility:
- Red onions – Their vibrant color is part of the charm. You can use white or yellow onions, but the flavor and hue won’t be quite the same.
- Vinegar – I use apple cider vinegar for depth, but white vinegar works if that’s what you have on hand.
- Sugar & salt – Standard granulated sugar and kosher or canning salt. Feel free to reduce sugar slightly for a more tangy bite.
- Spices – Optional but fun. A few peppercorns, mustard seed, or a clove of garlic in each jar can take the flavor up a notch.
- Jars & lids – I prefer wide-mouth pint jars for easy packing.
Need supplies? I use these Ball canning jars and this non-reactive canning funnel for easier, mess-free pouring.
Step-by-Step: How to Make Pickled Red Onions for Canning
You’ll be surprised at how simple this process is—and how beautiful the results are.
- Slice the onions – Use a sharp knife or mandoline to get thin, even slices. About 1/8-inch thick is perfect.
- Make the brine – In a saucepan, combine vinegar, water, sugar, and salt. Bring to a low boil, stirring to dissolve the sugar.
- Pack the jars – Tightly pack onions into sterilized jars. Add a clove of garlic or a few peppercorns if desired.
- Pour in brine – Carefully ladle the hot brine over the onions, leaving ½-inch headspace.
- Remove bubbles & wipe rims – Use a bubble remover or butter knife to release trapped air. Wipe rims clean, place lids and rings.
- Water bath process – Place jars in a boiling water canner and process for 10 minutes (adjusting for altitude if needed).
- Cool & store – Remove jars and let sit undisturbed for 12–24 hours. Check seals before storing in a cool, dark place.
Tip: Warming your jars slightly before pouring in the hot brine helps prevent cracking!
Variations + Delicious Ways to Use Them
Once you’ve made your first batch, it’s hard to stop. Here are a few fun twists and ways to enjoy your homemade pickled onions:
- Add thin-sliced jalapeños for a spicy-sweet kick
- Swap sugar for honey for a gentler flavor
- Stir them into pasta salads, use as a brat topping, or pile onto pulled pork sandwiches
- Add to grain bowls with fresh herbs and goat cheese for a bright, summery lunch
Pickled Red Onions Recipe for Canning
Pickled Red Onions Canning Recipe
Ingredients
- 4 large red onions thinly sliced
- 2 cups apple cider vinegar
- 1 cup water
- ⅓ cup granulated sugar
- 1 tbsp kosher salt
- 4 cloves garlic peeled
- 4 sprigs fresh thyme
- 2 tsp whole black peppercorns
- 2 tsp yellow mustard seeds
Instructions
- Slice onions and pack into sterilized pint jars.
- In a saucepan, bring vinegar, water, sugar, and salt to a boil. Stir to dissolve.
- Pour brine over onions, leaving ½” headspace.
- Remove air bubbles, wipe rims, and seal with lids and rings.
- Process in a boiling water bath for 10 minutes.
- Let jars sit undisturbed 12–24 hours. Store in pantry once sealed.
FAQ
Can I skip the water bath and refrigerate instead?
Yes—just store cooled jars in the fridge. Use within 2–3 weeks.
How long do canned pickled onions last on the shelf?
Sealed and stored properly, they’ll last up to 12 months.
Can I double this recipe?
Absolutely. Just keep brine ratios the same and adjust jar count.
Why are my onions soft or dull-looking?
This can happen from over-processing. Make sure you’re not boiling the onions themselves—just the brine!
Storage + Reheating Tips
- Store sealed jars in a cool, dark cabinet up to one year.
- After opening, refrigerate and use within 2–3 weeks.
- No need to reheat—these are best cold, straight from the jar!
Closing Thoughts from the Homestead
There’s nothing quite like seeing those rosy red rings stacked up in a mason jar, ready to go. It’s one of my favorite ways to enjoy them! This pickled red onions recipe for canning is one of those simple joys—easy to make, endlessly useful, and a great way to kick off the summer preserving season.
If you give it a try, leave a comment or tag me on Instagramrt5—I’d love to see your jars lined up on the counter, too.
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Meet Eryn
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
