There is a safe recipe in the Ball Blue Book for Vinegared Red Onion.

3 pounds Red onions (about 6 medium)
4 cups red wine vinegar  5% 
1 clove garlic
Ball Pickle Crisp (optional)
Peel onions.  Cut onions crosswise into 1/4 inch slices.  Separate onion slices into rings.
Combine vinegar and garlic in large kettle and bring to a boil.  Reduce heat and simmer for 5 minutes.  Add onion rings, simmer covered 5 more minutes.  Remove  garlic.
Fill hot jars with onions and brine leaving 1/2 inch head space.  Add 1/16 teaspoon pickle crisp to each jar if desired.  Remove air bubbles, wipe rims and put on lids and rings.
Process in boiling water bath 10 minutes for 1/2 pint jars.  At end of processing time remove lid and let cool 5 minutes before removing jars. Adjust for altitude over 1000 ft.

Hope this recipe will work

Thanks for using Ask an Expert

Nellie Oehler 

Thank you so much! This recipe calls for half pint jars, can I do full pint jars and process for longer?

I hate to say yes and guess a processing time.  We are told to always follow the instructions from the research based recipe.  Since this recipe is from the Ball  Blue book I would suggest you send a note to Freshpreserving.com and see if they might have an answer for you.  They have a place where you can E mail them.  

I would feel safer with them saying yes because when you change the size jar you change the density of the product so unless it was tested for that size jar we would be guessing which is not a smart thing to do when working with low acid products even through we pickle them;  

Hope you get an answer.

Good luck.  Hope the pickles are great.

Nellie Oehler