Pickled Onions
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Ingredients

Units: 

Preperation
  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

Units: 

Preperation
  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.

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