Pickled onions

Yield: 1 batch

Measure Ingredient
\N \N Pickling Onions
\N \N Salt
\N \N Water
\N \N Vinegar
\N \N Sugar
\N \N Pickling Spices

Select tiny white pickling onions. Peel and place in a salt brine made by dissolving 1½-pounds of salt in 1-gallon of water. Use enough brine to come 5 to 6 inches above onions. Allow onions to stand in brine for five weeks. If necessary, use a weight to hold onions under brine.

Drain from salt solution. Pour boiling water over onions, let set 2 hours. Drain and pack in sterilized jars.

Make a syrup of equal portions of sugar and vinegar and bring to boil. Pour boiling hot over onions in jar. Cover jar but do not seal.

Drain off vinegar solution for 3 mornings, reheating it and pouring over onions in jar. With the third and last heating, add 1 teaspoon pickling spices to each pint jar of onions, pour boiling solution over them.

Fill jar to within ½-inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath for 5 minutes.

Source: Kerr Ad 1981

Submitted By JILL PETERSEN On 08-02-95

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