Pickled onions #3
3 pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | White Pickling Onions |
| ½ | cup | Pickling Salt |
| 1½ | cup | Sugar |
| 4½ | cup | White Vinegar; 5% acidity |
| 1½ | tablespoon | Mustard Seed |
| 1 | tablespoon | Pickling Spice |
| 3 | smalls | Red Peppers |
| 3 | Bay Leaves | |
Directions
Scald onions in boiling water about 2 minutes, then quickly dip into cold water. Peel onions; sprinkle with salt. Cover with cold water; let stand at least 12 hours. Drain the onions from the accumulated liquid, rinse, then drain again. Combine sugar and vinegar in a saucepan; simmer 5 minutes.
Wash 3 pint jars. Prepare lids as manufacturer directs. Pack onions in the jars, leaving ½" head space. To each jar add ½ tb mustard seed, 1 ts pickling spice, 1 red pepper and one bay leaf. Pour the hot liquid over the onions to within ½" of the top, making sure the vinegar solution covers the onions. Wipe each jar rim with a clean, damp cloth. Attach lid. Process in a boiling water canner for 10 minutes.
Source: Medford Mail Tribune Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA