Sense of Home Kitchen
Red Onions in Vinegar
~Sense of Home Kitchen, based on a recipe from the Ball Complete Book of Home Preserving~
Makes 4 pints
4 cups red wine vinegar
1 clove garlic
10 cups peeled and sliced red onions (about 1/4-inch thick)
Prepare water-bath canner, jars, rings, and lids by washing in hot soapy water. Fill canner 2/3 full of water and place jars in, making sure they are 2/3-filled with water and sitting on a rack, not the bottom of the pot. Cover canner. Heat water to a simmer over medium-high heat to sterilize the jars, boiling is not necessary. Leave jars in hot water until ready to fill with onions.
Meanwhile, in a large stainless steel saucepan, combine vinegar and garlic. Bring to a boil over medium-high heat and boil gently for 5 minutes until garlic flavor has infused the liquid. Add onion rings, increase heat to medium-high and bring to a boil. Reduce heat and boil gently, covered, for 5 minutes, until onions are heated through. Discard garlic.
Place new, washed, jar lids in a small saucepan of water and bring to a simmer over medium-high heat, simmer for 30 to 60 seconds, do not boil. Pack hot onion rings into hot jars to within a generous 1/2-inch of top of jar. Ladle hot vinegar liquid into jar to cover onions, leaving 1/2-inch headspace. Remove air bubbles with a non-metalic utensil and adjust headspace, if necessary, by adding hot vinegar liquid. Wipe rim with a clean cloth. Center sterilized lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid and wait 5 minutes, then remove jars, cool, remove band and test to see that they are sealed, wipe down jar and store.
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