Shelf-Stable Tangy Sliced Alliums
Ingredients
- 3 medium Red onions sliced into quarter-inch rings
- 2 cups White vinegar 5 percent acidity for safe canning
- 1 cup Water filtered preferred
- 1 tbsp Kosher salt canning salt also works
- 1 tbsp Granulated sugar dissolved into brine
- 1 tsp Whole black peppercorns for spice
- 2 sprigs Fresh dill washed and trimmed
Instructions
- Sterilize mason jars and prepare a boiling water canner.
- Slice the alliums into quarter-inch rings and pack them tightly into the hot jars with the dill and peppercorns.
- Boil the vinegar, water, salt, and sugar in a saucepan until dissolved.
- Pour the hot brine into the jars, leaving a half-inch of headspace, and remove trapped air bubbles.
- Wipe the rims, seal with lids, and process in the boiling water bath for ten minutes.