I've decided that the cocktail onions I can buy pale in comparison to some that I've had in better establishments. They're tiny and lack crunch, even when I try to buy something top-notch.
So, I think I'd like to try my hand at making them. There are a ton of recipes out there, like https://www.marthastewart.com/1144099/cocktail-onions. I've never done any canning before, and it's a bit intimidating, so I'm reading up on this.
Now, I've come across things that say since onions are low-acid, they should be vacuum canned. Do I need to do that for pickled cocktail onions, even though the recipes I've seen don't say to? Does the acidic pickling have anything to do with this? If I do need to vacuum can, will that make the onions mushy?