Michael's Slightly Salty Pickled Onions

Recipe by Jenny Sanders
READY IN: 123hrs




  • Peel the onions.
  • Place them in a large crock.
  • Bring 1 cup of salt and 2 quarts of water to a boil, and pour over the onions.
  • Let stand for 2 days in a cool spot, then drain them.
  • Make more brine, and pour it while hot over the onions.
  • Let stand for 2 more days, then drain them.
  • Put your jars in a canner, and cover with water.
  • Bring to a boil and boil 10 minutes.
  • Make more brine and this time add the onions, and boil them for 3 minutes.
  • Fill the hot sterilized jars with the drained onions.
  • Mix the vinegar, water and sugar.
  • Heat to boiling and pour over the onions.
  • Seal at once, according to manufacturer's instructions (generally, boil lids for 5 minutes) and process in boiling water for 10-15 minutes.
  • Jars should be kept in a cool, dry, dark place until opened. Leave them at least a couple weeks. Once opened, store each jar in the fridge.