• 1. Prepare your canning jars and lids by washing them thoroughly with warm, soapy        water. Sterilize the jars by boiling them in a large pot of water for 10 minutes. Keep      the lids in a separate pot of hot water to soften the seals.

• 2. In a saucepan, combine the vinegar, hot water, salt, and sugar. Heat the brine over        medium heat, stirring until the salt and sugar dissolve completely. Remove the              saucepan from the heat and set aside.

• 3. In each sterilized jar, layer the thinly sliced red onions, jalapenos, red pepper                flakes, and garlic clove. Fill the jars with the ingredients, leaving about 1/2 inch of        headspace at the top.

• 4. Carefully pour the hot brine over the onion mixture in each jar, covering the                  ingredients completely. Use a clean utensil to remove any air bubbles by gently            stirring or tapping the jars.

• 5. Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Place the      lids on the jars and screw on the bands until they are fingertip tight.

• 6. Prepare a water bath canner by filling it with enough water to cover the jars once          submerged. Place the jars in the canner, making sure they are not touching each            other or the sides of the canner.

• 7. Bring the water to a gentle boil and process the jars for 10 minutes. Adjust the              processing time if you live at high altitude (consult a reliable canning resource for        specific instructions).

• 8. After the processing time is complete, carefully remove the jars from the canner            and place them on a towel-lined countertop to cool. You may hear a “pop” sound as      the jars seal.

• 9. Allow the jars to cool completely before checking the seals. Press down on the              center of each lid – if it doesn’t flex or make a popping sound, it is properly sealed.        Any unsealed jars should be refrigerated and consumed within a few weeks.

• 10. Label the sealed jars with the date and store them in a cool, dark place. Let the              pickled red onions sit for at least two weeks to allow the flavors to develop fully.          They will keep for up to a year.

Homemade pickled red onions are a delightful addition to sandwiches, salads, tacos, and more. Canning them using the water bath method not only preserves their tangy goodness but also allows you to enjoy them throughout the year. With this simple recipe, you can create your very own jars of pickled red onions, bringing a burst of flavor and color to your meals. So, grab your canning equipment and get ready to savor the tangy delights of homemade pickled red onions