The Well-Preserved Onion

Many people may not have the proper space needed for long-term storage of onions. Fortunately, there are other ways to preserve this vegetable for long-term enjoyment.

Canned relishes with onions, frozen chopped onions, or dried onions are quick ways of adding flavor and variety to recipes. Note that onions are a low-acid food and proper canning recipes and procedures must be followed to ensure safety.

Freezing Chopped Onions

• Wash hands with warm water and soap for 20 seconds.
• Peel and rinse the onions. Dice.
• Pack in desired freezer storage container in serving-size portions.
• Eliminate as much air from the package as possible.
• Chopped onions may be frozen on a tray before packaging; however, other foods in the freezer are likely to absorb odors of the onion.
• You may overwrap the onions with foil to control the onion odor.
• Another method is to place chopped onions in glass freezer jars with plastic or freezer paper between layers of amounts desired for individual use. Using tapered jars allows for easy removal of portions desired.
• Frozen onions are best used in cooked dishes such as soups, stews, casseroles, or in a stir fry.

Dried Onions

Consider when and where you dry onions because the odor will permeate the house.

• Wash hands with warm water and soap for 20 seconds.
• Peel and rinse onions.
• Slice trimmed onions into ⅛ to ¼-inch slices.
• Place on dehydrator trays.
• Blanching is not required.
• Dry for 3 to 9 hours in a dehydrator. It may take up to two times longer in an oven.
• Watch closely near the end of the drying time to avoid scorching.
• Onions should be brittle when they are dried.
• Avoid drying with other items at the same time.

Uses for dried onions

• Add to cooked dishes.
• Crumble into dips.
• Add to salad dressings.
• Chop in a blender to make onion powder.
• To make onion salt, mix onion powder with salt.

Canned Onions

As a low-acid vegetable, onions must be pressure-canned. Michigan State University Extension has specific directions for canning onions.

Pickles and Relishes

• Onions are a frequent ingredient in many pickles and relishes providing flavor to other ingredients in a recipe.
•  Because these products contain adequate vinegar to increase the acidity, it is safe to process them in a boiling water bath or atmospheric steam canner.
• Onions can stand alone in a relish or pickle.  Use as a tasty addition to sandwiches or as an accompaniment to meats.
• When fresh onions are not available, stir pickled onions into potato or macaroni salad.

Recipes

Pickled Pepper Onion Relish  

Pickled Pearl Onions  

Onion Relish from So Easy to Preserve, University of Georgia

• 8 cups peeled, sliced onions (about 3 pounds)
• 1 cup white vinegar (5%)
• 1 cup sugar
• 1 teaspoon canning salt
• ½ teaspoon mustard seed

Wash hands with warm water and soap for 20 seconds. Drop onions in boiling water and cook 4 minutes. Drain. Combine vinegar, sugar, salt, and mustard seed in a large saucepan. Bring mixture to a boil. Add onions and simmer 4 minutes.

Pack onions into hot jars, leaving ½-inch headspace. Fill jar ½ inch from top with boiling hot cooking liquid (be sure onions are totally immersed in vinegar solution). Remove air bubbles. Wipe jar rims. Adjust lids. Process 10 minutes in a Boiling Water Bath or an Atmospheric Steam Canner. (Increase process time to 15 minutes at altitudes between 1,001 and 6,000 feet and to 20 minutes above 6,000 feet.) Makes 2 to 3 pint jars. 

References:

Venema, C. (2015, July 20). "Onions: Those versatile edible bulbs." Michigan State University.

National Center for Home Food Preservation. (2018). Resources for Home Preserving Onions. University of Georgia.

National Center for Home Food Preservation. (2024). Pickled Pepper-Onion Relish. University of Georgia.

National Center for Home Food Preservation. (2024). Pickled Pearl Onions. University of Georgia.