Pickled Sweet Onions

Contributed By: Parker


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


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.

Helpful Hints:

TOTAL TIME: Prep: 30 min. + standing Process: 10 min.
YIELD: 4 half-pints.
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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