Pickled onions

Yield: 1 batch

Measure Ingredient
Pickling Onions
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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