Choose an organic brand to avoid genetically modified corn. It tastes more sour and acidic, but this may be just what you love about pickled vegetables. White vinegar is clear vinegar made by distilling corn and rye.But our favorite is the red wine vinegar. I found the white vinegar made a sharp flavored pickled onion, apple cider works well too. You can safely swap the type of vinegar used to pickle vegetables as long as the acidity is at least 5%. Plan on about 3 pounds of onions to fill 6 half-pint jars. If your onions are soft or sprouting, consider freezing them instead. Choose firm onion bulbs with no mold or spongy spots. This recipe uses red onions, but you can pickle any type of onion from sweet Spanish to pungent yellow. Here are some tips to make the best quality pickled red onions: Start with healthy firm onions This is a simple canning recipe that relies on pure vinegar to preserve the onions. Now that the storage onions are gone, I still have a few jars of pickled onions left to tide us over until the new crop is ready.
I decided to can a few batches of pickled onions so they would last longer. There was no way we would use them up before they went bad. We ended up with a bunch of red onions last year. As temperatures warm, the onions start getting soft and are triggered to begin sprouting. I grow mostly storage onions and they are cured and stored in baskets on shelves in the coolest part of our unheated basement.
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