Pickled Onions
Pickled Onions
Prep Time: 
1hour
Cook Time: 
20minutes
Pickled Onions
Prep Time: 
1hour
Cook Time: 
20minutes
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Ingredients
1.4 kg small white onions (2.5 – 5 cm / 1 to 2 inches in diameter)
 
c cups white vinegar (5% acidity)
 
1-2/3 cup water
 
1/3 cup Windsor® Coarse Salt
 
2 tsp mustard seed
 
1 tsp celery seed
 
1 tsp black peppercorns (whole)
 
16 cloves whole
 

 

Preparation
  1. Peel onions, trim off ends. Rinse in cool running water, drain.
Cooking
  1. In large pot combine vinegar, water, and salt. Bring to a boil, stirring to dissolve salt.
  2. Add onions to boiling brine; simmer for 5 minutes.
  3. Pack onions into sterilized pint jars.
  4. To each jar add: 2.5 mL (1/2 tsp) mustard seed, 1.25 mL (1/4 tsp) celery seed, 1.25 mL (1/4 tsp) peppercorns, and 4 whole cloves.
  5. Fill each jar with hot brine, leaving 1.27 cm (1/2 inch) headspace. Remove air bubbles using a non-metal spatula.
  6. Wipe rims of jars and adjust lids.
  7. Process for 10 minutes in a boiling water bath.

Servings: 1.3 L (4 pints)

NOTE: If onions are large 5 cm (2 inches) in diameter, 1 to 2 more sterilized pint jars may be needed. Use additional spices as needed for each jar.
Processing time above is for under 300 m (1,000 ft). For altitudes 300-1,830 m (1,000-6,000 ft), process 15 minutes; above 1,830 m (6,000 ft), process for 20 minutes.

Ingredients
1.4 kg small white onions (2.5 – 5 cm / 1 to 2 inches in diameter)
 
c cups white vinegar (5% acidity)
 
1-2/3 cup water
 
1/3 cup Windsor® Coarse Salt
 
2 tsp mustard seed
 
1 tsp celery seed
 
1 tsp black peppercorns (whole)
 
16 cloves whole
 

 

Preparation
  1. Peel onions, trim off ends. Rinse in cool running water, drain.
Cooking
  1. In large pot combine vinegar, water, and salt. Bring to a boil, stirring to dissolve salt.
  2. Add onions to boiling brine; simmer for 5 minutes.
  3. Pack onions into sterilized pint jars.
  4. To each jar add: 2.5 mL (1/2 tsp) mustard seed, 1.25 mL (1/4 tsp) celery seed, 1.25 mL (1/4 tsp) peppercorns, and 4 whole cloves.
  5. Fill each jar with hot brine, leaving 1.27 cm (1/2 inch) headspace. Remove air bubbles using a non-metal spatula.
  6. Wipe rims of jars and adjust lids.
  7. Process for 10 minutes in a boiling water bath.

Servings: 1.3 L (4 pints)

NOTE: If onions are large 5 cm (2 inches) in diameter, 1 to 2 more sterilized pint jars may be needed. Use additional spices as needed for each jar.
Processing time above is for under 300 m (1,000 ft). For altitudes 300-1,830 m (1,000-6,000 ft), process 15 minutes; above 1,830 m (6,000 ft), process for 20 minutes.