Pickled white onions

Yield: 6 Pints

Measure Ingredient
3 pounds Tiny white onions
2 tablespoons Coarse salt
\N \N Water
3 cups White vinegar
½ cup Sugar
½ teaspoon Whole cloves, tied in a bag
6 \N Dried red pepper pods
6 \N Small bay leaves

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

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