I have tried a couple refrigerator pickled onions and love them on sandwiches. I want to try to can a batch of them.
I have seen the approved recipes for onions, but they are all for the round pearl onions ... and I want to do slices of red or spanish onion.
I assume I would use the same recipe?
Also, the pearl onion recipe calls for boiling the vinegar solution and then adding the onions into the liquid to half-cook them for about 5 minutes. Is this because all onions need to be part-cooked, or because pearl onions are dense? If I use sliced onion pieces, would I still have to part-cook them before packing, or can I raw pack?
I know this sounds like a silly question, lol, but I've been looking at onion recipes for a long time and can only find BWB canning/pickling recipes for those little round onions!