Pickled Sweet Vidalia Onions

 

Pop!
That is the best sound to a canner. That means that you did your job right, your product is sealed, and nobody is gonna get sick in December when they open and eat your canned product.
I just finished putting up Pickled Sweet Vidalia Onions. I love Vidalias but you can only get them for so long before they are out of season. You can read about them here on the Official Vidalia Onion Website. I love them all kinds of ways, especially pickled. They taste great on a grilled burger. So this year I decided to try pickling some to save for later in the year when I cannot get anymore. You can pickle them for the fridge anytime with some vinegar, salt, sugar and a bit of spice. Leave in the fridge for a couple days and you will be ready to use at your next cookout. We like to eat burgers alot so this will be a treat for us and for you.
Get out your water bath canner, canning jars, collars and new lids. Do not forget your canning funnel and your jar lifter too. Do you have your rags? Okay, I think we are ready to begin.

Pickled Sweet Vidalia Onions

Ingredients:
8 large Vidalia Onions, Peeled and sliced thin in circles
1 cup Pickling Salt
1 cup sugar
6 cups white vinegar
2 T horseradish
6 garlic scapes
1 large jalapeno, cut into slices

Directions:

This is an overnight adventure so the only ingredients you need right now are your onions and salt. You can find the pickling salt at any big box store that carries canning supplies. It does not cost much at all and it keeps well in the cabinet until you need it again.

Peel and slice your onions into thin circles. You want to put them all in a large pot. Add 1 cup of pickling salt and fill with COLD water to the top. I put this on the back burner of the stove (no heat) with a lid on and forgot about it. In the morning, after you have washed and sterilized your jars, lids, and collars...you can pour the onions in a strainer and rinse. I rinsed thoroughly. Over rinse. You want to wash away all the salt.

Fill your water bath canner (make sure it is clean.) with water up to that upper bump in the pan (not the tippity top). Put the lid on and heat on high. You want to get a boil and it is going to take a while. It is also a good idea to have a tea kettle filled with water heating up too. This is just in case there is not enough water in the pan. When you put your jars in the canner, you want them to be covered with water. You can spread a dish towel(s) out on the counter and put your jars out for filling.

Those long green things are garlic scapes. When you grow garlic, these grow up and you have to cut them off otherwise they will flower and the garlic will stop growing. They are really tasty. I use them to make a nice garlicy pesto with walnuts. You will not need the whole scape. You want the bumpy end to go in the jar, push it down some and cut off the end near the top of the jar.
In a large pot,  combine 1 cup sugar, 6 cups white vinegar, and 2 Tabs of horseradish (I use prepared in a jar). Heat on medium and get a nice simmer for 15 minutes.

Put a scape in the jar and then pack near the top with onions. Slide on slice of jalapeno into the side of the jar. I like to do that so you (and others) can see it.

You are going to want to fill your jars using a ladle and a canning funnel. Fill the jars to 1/2 inch from top. You need that amount of air clearance. Make sure to use a clean damp cloth to wipe the outside of the jars clean. Then top with a lid and screw a collar on tight but not super tight.
You will put them in the canning rack and into the canner when the water is boiling. You are going to time it for 10 minutes. Then you lift the jars out (Careful! HOT!) and place them on a dish towel. Do not have the jars touching each other.  Now walk away and wait for the sound....

When they start to cool, you may hear them pop. That means they are sealed. If you press on the tops and they do not move, they are sealed. If they move up and down, they are not sealed. You can put unsealed ones in fridge to eat right away. They can last about 2 weeks in the fridge. I use a Sharpie marker to right the date and what I made on top of the lid.
If it seals well, store in cool dark place (like your pantry/cabinet) and it is good up to a year.. I have eaten things after a year and they are still good too.
This recipe can make 5-6 pint jars.

Enjoy!