| How To Cook: |
|
|
1. To peel the onions easily, first drop them into a pot of boiling water and let them boil briskly for a minute or so. Then drain at once, pour cold water over them, and carefully remove their skins with the aid of a small, sharp knife.
|
2. Place the onions in a large bowl, sprinkle them with ½ cup of salt, and turn them about with a spoon to coat them evenly. Cover the bowl and set aside in a cool place for at least 12 hours.
|
3. Drain the onions, wash them under cold running water, and pat them dry with paper towels. In a heavy 4- to 5-quart saucepan, bring the vinegar, sugar, pickling spice, cloves and peppercorns to a boil over high heat, stirring until the sugar dissolves.
|
4. Boil briskly for 5 minutes, then add the onions. The liquid should cover the onions by ½ inch; if necessary add more water. Return to a boil, and cook briskly, uncovered, for 10 minutes, or until the onions show only slight resistance when pierced with the tip of a small, sharp knife.
|
5. Do not overcook. With a slotted spoon, transfer the onions to hot sterilized jars. Pour the vinegar-and-spice mixture over them, filling the jars to within ¼ inch of the top. Seal at once.
|
6. As a further precaution against spoilage, finish the process with a water bath. Place the filled and sealed canning jars side by side on a rack in a canner or other large, deep pot.
|
7. Pour in enough hot (not boiling) water to cover the jars by at least 1 inch, securely cover the pot with its lid, and bring to a boil over moderate heat. Boil for 5 minutes, then remove the jars from the pot with tongs.
|
8. Let the onions pickle at room temperature for at least 2 weeks before serving them.
|
|
