Pickled Onions
Yield
6 servingsPrep
12 hrsCook
25 minReady
12 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
gallon pickling |
|
| 1 | cup |
pickling salt
|
*
|
| 1 | cup |
sugar
or to taste, 2 cups max. |
|
| 5 | cups |
white vinegar
|
|
| 3 | tablespoons |
mustard seeds
|
*
|
| 2 | tablespoons |
horseradish
or, 2 t peppercorns |
|
| 1 | x |
hot chili peppers
|
*
|
| 1 | x |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
gallon pickling |
|
| 237 | ml |
pickling salt
|
*
|
| 237 | ml |
sugar
or to taste, 2 cups max. |
|
| 1.2 | l |
white vinegar
|
|
| 45 | ml |
mustard seeds
|
*
|
| 3E+1 | ml |
horseradish
or, 2 t peppercorns |
|
| 1 | x |
hot chili peppers
|
*
|
| 1 | x |
bay leaves
|
*
|
Directions
Scald the onions for 2 minutes in boiling water, dip into cold water and peel.
Sprinkle the onions with the salt, add cold water to cover, and let stand for 12 hours or overnight.
In the morning, drain the onions, rinse them in cold fresh water and drain again.
Combine the sugar, vinegar, mustard seeds, and horseradish or peppercorns, bring to a boil, and simmer for 15 minutes.
Pack the onions into clean jars. Add 1 small hot pepper and 1 bay leaf to each jar, fill the jars with boiling-hot liquid and seal.
Makes 5 to 6 pints.
NOTE: ~---- You can also add 6 tablespoon whole allspice or ¼ cup mixed pickling spices for interesting variations.
