Side
PICKLED ONIONS
Ingredients
- 1.4 kg small white onions (2.5 – 5 cm / 1 to 2 inches in diameter)
- 4 cups white vinegar (5% acidity)
- 1-2/3 cup water
- 1/3 cup Windsor® Coarse Pickling Salt
- 2 tsp mustard seed
- 1 tsp celery seed
- 1 tsp black peppercorns (whole)
- 16 cloves whole
- 1.4 kg small white onions (2.5 – 5 cm / 1 to 2 inches in diameter)
- 4 cups white vinegar (5% acidity)
- 1-2/3 cup water
- 1/3 cup Windsor® Coarse Pickling Salt
- 2 tsp mustard seed
- 1 tsp celery seed
- 1 tsp black peppercorns (whole)
- 16 cloves whole
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Recipe Preparation
For the Pickled Onions
- Peel onions, trim off ends. Rinse in cool running water, drain.
- In large pot combine vinegar, water, and salt. Bring to a boil, stirring to dissolve salt.
- Add onions to boiling brine; simmer for 5 minutes.
- Pack onions into sterilized pint jars.
- 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.
- Fill each jar with hot brine, leaving 1.27 cm (1/2 inch) headspace. Remove air bubbles using a non-metal spatula.
- Wipe rims of jars and adjust lids.
- Process for 10 minutes in a boiling water bath.