Ingredients

• Brine Ingredients
• 2 cups water
• 1 cup cider vinegar
• ⅓ cup sugar
• 3 1/2 tbsp kosher salt
• Pickle Ingredients
• 2 lbs. red onions
• 1 3/4 tsp kosher salt
• 1 1/2 tsp. peppercorns
• 3 bay leaves

Directions

1. Before getting started, sterilize all cans and lids using the boiling water bath method. Remove jars and place on a clean towel. Leave the lids in simmering water until just before you are ready to use them.

2. To make brine: Combine water, vinegar, sugar and salt in a saucepot and simmer over low heat, stirring often, until the salt and sugar have dissolved. Set aside until ready to use.

3. Trim the onions and slice into thin strips.

4. Toss onions with 1 ¾ tsp kosher salt and allow to sit for about 30 minutes, then rinse.

5. Evenly distribute the peppercorns and bay leaves between the pint jars.

6. Add about 1/2 lb of sliced onions to each jar. Gently press down with tongs to make sure everything is loosely packed.

7. Cover with brine, leaving about ½ inch of headspace. If making refrigerator pickles (not processing/canning), make sure your brine is hot when you pour it over the onions. Let the jars return to room temperature, put the lids on, and store in the refrigerator for up to two weeks. The longer they sit the more they’ll pickle

8. To process and can the pickles, clean the rims of the jars with a damp paper towel or clean kitchen towel. Place the lids on the jars and seal with the bands using just your fingertips so that they are not too tight.

9. Process for 10 minutes using the boiling water bath method – click here to learn how. As soon as the timer goes off, quickly and carefully remove the jars using the jar lifter. Place them on the clean towels and allow to cool for 24 hours.

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