Pickled Red Onions

EDIT: I do want to note I canned PINTS but the recipe calls for HALF PINTS. Since the full body of liquid is vinegar, this is still a safe practice since general guidelines for mixed pickled vegetables per the USDA tested recipe is water bath 5 minutes for pints and 10 minutes for quarts at my elevation (<1,000 ft.). The Ball recipe I included below actually requires 5 extra minutes in the water bath than USDA guidelines.

My favorite thing to can and keep on hand. So easy. So delicious. My husband can't eat onion unless it's pickled so these go on everything! I replaced red wine vinegar for a 50:50 mix of apple cider vinegar and white vinegar (both 5%) and left out the garlic (hubs can't eat garlic either). Added pickle crisp and red pepper flakes.

Recipe from Ball Complete: (it says it makes 6 half-pints but I got almost 7 full pints out of it)

• 4 cups red wine vinegar
• 1 clove garlic
• 3 lb sliced and peeled red onion (1/4 in)
• 1/16 tsp Pickle crisp per half pint (optional)

Combine vinegar and garlic in saucepan, bring to a boil then simmer for 5 minutes. Add onion and boil gently for 5 minutes. Remove garlic.

Pack hot onions in hot jars with hot pickling liquid up to 1/2 inch headspace. Wipe rims, add lids and screw down fingertip tight. Add to warm water bath canner. Cover jars with 1 inch of water. Bring to a boil and process for 10 minutes.