• Scale this recipe for larger crowds or cookouts and BBQs
• You may substitute distilled white vinegar for the rice wine vinegar.
• You may substitute sweet Vidalia onions or any other onions in this recipe, but the color obviously won’t have the same beautiful pink hue.
• The color of these onions and the brine gets very deep red/pink the longer they are in the jar.
• As you use up the onions, you can get creative with the leftover brine by re-purposing it for vinaigrettes, etc.

How to Can Quick-Pickled Onions for Long-term (shelf-stable) Storage.

1. Prepare the onions. Peel and slice the onions as thinly and evenly as possible and set them aside. *use a mandoline to slice the onions if you have one
2. Sterilize the jar. Wash and rinse the jar and sterilize it by either boiling it for 10 minutes in a hot water bath or placing it on a sheet tray and baking it in a preheated 320°F/160°C oven for approximately 20 minutes.
3. Prepare the jar. Add the smoked paprika and cayenne pepper (if using) to the jar.
4. Sterilize the lid and band.  Place the cleaned lid and band into a small pot of water and bring to a boil to sterilize it and also warm up the “gasket” for a better seal.
5. Make the brine. Place the onions, water, vinegar, sugar, and salt into a medium stockpot and bring to a boil stirring constantly just until the sugar and salt have dissolved, and turn off the heat. Using a ladle, fill the sterilized jar leaving 1/4 to 1/2-inch (1.27cm) headspace. As soon as the jar is filled, clean and wipe any brine from the rim of the jar with a clean wet towel, and immediately place the lid and band on top using a pair of tongs. Tighten to just to “finger tight” seal. Turn the jar upside down and leave it for 24 hours to cool and complete the sealing process. Enjoy!