Sweet onion pickles

Yield: 6 servings

Measure Ingredient
4 quarts Onions (1-1/2 to 2-1/2 inches in diameter)
⅓ cup Salt
3 cups Distilled white vinegar
5 cups Sugar
1½ teaspoon Tumeric
1½ teaspoon Celery seed
2 tablespoons Mustard seed
½ teaspoon Ground cloves
½ teaspoon Ground allspice

Peel onions. Sprinkle salt over onions. Mix ice through them; ice water may be used, but keep adding ice to keep onions cold. Let stand 3 hours; drain. Combine sugar, vinegar, and spices; add onions to spices and heat until color changes (DO NOT BOIL). Ladle into sterilized jars and seal.

Source: Rock Springs Sweet Onion Festival Cook Book 1992

Similar recipes