Picked onions 2

Yield: 6 servings

Measure Ingredient
4 quarts Small white onions
3 teaspoons Whole cloves
2 tablespoons Broken stick cinnamon
4 cups Sugar
1 teaspoon Red pepper
1 tablespoon Chopped horseradish
2 quarts Vinegar

Select onions of even size. Peel. Cover with a brine made by dissolving 4 tablespoons salt in 1 quart water. Allow to stand 24 hours. Drain. Pack in sterilized jars. Combine remaining ingredients. Heat to boiling. Pour over onions. Seal. The Household Searchlight Submitted By ROBERT MILES On 10-15-95

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