1. Wash pint-sized canning jars, canning lids, and rings in warm soapy water and rinse well.
2. Transfer the canning jars to a large pot of simmering water and allow the jars to simmer for 10 minutes. Keep the jars hot until ready to fill.
3. Rinse the onions under running water and slice off the top and stems. Remove the outer skin.
4. Blanch the onions briefly in boiling water for 30 seconds. Then submerge them in ice-cold water for 2 minutes.
5. Using a knife or mandoline to slice the onions into uniform, ¼ inch slices. Toss the onions to separate the rings.
6. Prepare the pickling liquid by mixing the vinegar and water with a whole garlic clove and any desired spices and pickling salt. Bring the mixture to a boil.
7. Submerge the sliced red onions in the brine. Wait for the mixture to resume a rolling boil. Using medium heat, allow the mixture to simmer for 5 minutes. Turn off your stove.
8. Fill hot canning jars with hot sliced onion pickles. Remove the garlic clove and leave 1 inch of headspace.
9. Use a canning funnel to pour the pickling brine over the onions, maintaining the 1-inch headspace.
10. Add 1/16 teaspoon of Ball Pickle Crisp to each jar, as desired.
11. Use a bubble popper or plastic butter knife to remove excess air bubbles.
12. Wet a clean paper towel with hot water. Wipe the jar rims.
13. Center sterilized lids over each jar and apply the canning screw bands. Twist them on until they are fingertip tight.
14. Fill your water bath canner halfway with water and place it on a stove to heat.
15. Position your jar rack at the bottom and carefully transfer the filled jars into the canner, ensuring the jars don’t touch each other or the sides of the canner. Ensure the water level is 2-3 inches above your jar tops.
16. Bring the water to a rolling boil, then cover the canner or pot with a lid.
17. Set a processing time of 10-20 minutes per altitude for pint or half-pint jars.

Processing Times Per Altitude

• 0 – 1,000ft: 10 minutes
• 1,001-6,000ft: 15 minutes
• 6,001ft and above: 20 minutes

Post Processing

1. Once the timer goes off, turn off the stove. Let the jars sit in hot water for five minutes.
2. Open the caner to remove the jars using canning tongs. Place them on a towel-lined countertop to sit undisturbed for 12-24 hours.
3. Remove the screw bands and check the seals by pressing them with a finger. Lids of unsealed jars pop up if pressed with a finger and should be reprocessed or refrigerated and used within 5-7 days.
4. Write the contents and canning date on the sealed jars of pickled onions. Store the jars in a cool, clean, dry place.