Pickled white onions

6 Pints

Ingredients

QuantityIngredient
3poundsTiny white onions
2tablespoonsCoarse salt
Water
3cupsWhite vinegar
½cupSugar
½teaspoonWhole cloves, tied in a bag
6Dried red pepper pods
6Small bay leaves

Directions

Soak onions and one tablespoon salt 2 hours in water to cover.

Remove onions, peel. Soak 48 hours in water to cover, adding the remaining salt. Drain and rinse.

Bring to a boil the vinegar, one cup water, sugar and cloves. Add onions and boil 3 to 5 minutes. Remove bag.

Ladle into hot sterilized jars, covering onions with boiling vinegar mixture. Add a pepper pod and bay leaf to each jar. Seal at once. Let stand six weeks before using.

SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, copyright 1963