Pickled Onions

Rings of onions pickled and canned using leftover brine from our Pepper Relish.

Course Condiments

Cuisine Homesteader

Servings 10 500 ml jars

put brine into cookpot, bring to a boil and then simmer
4 L brine
slice mushrooms into 4 slices each and put into brine to simmer for 10 minutes
20 mushrooms
peel onions and slice 1/4" - 1/2" thick
8-10 large onions
cut the ends off the garlic and peel cloves
we did not have enough cloves to use one in each jar this time around and had to cut them up
remove mushrooms and put into a bowl till jars are prepared
put onion slices into the brine pot to soften them for 5 minutes
softening them allows them to go into the jars for easier packing

heat fully submersed jars in canning pot and boil for 10 minutes
add approx. 1/8 cup of vinegar to your canning water to prevent buildups of minerals on the surface of your pots
Put 8 slices of mushrooms into jars along with 1 clove of garlic and pack lightly with softened onions
fill jars to approx. 1/2" headspace with brine from the cookpot
gently stir to remove air bubbles
wipe jar rim with moist towel
put snap lids on jars and lightly tighten rings
process jars for 20 minutes at full boil, this may change depending on your specific elevation
remove jars and let cool overnight, snap lids should start popping soon after removing from the canner

Delicious leftover brine from our Pepper Relish needed to not go to waste.

We made an extra large batch with way too much brine.

That brine could have been canned and saved for future use but there was enough onions sitting in the Pantry to make use of it.

Keyword canning, mushrooms, onion, water bath canning