All Easy Recipes. Cook all that you can cook. Pickled Onions
 
What You Need:            (To Make: 2 pints)
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  • 2 pounds white onions, each about 1 inch in diameter
  • cup salt
  • 1 quart malt vinegar
  • cup sugar
  • 2 tablespoons mixed pickling spice
  • 5 whole cloves
  • 10 whole black peppercorns

  • 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 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 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 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.


     
     
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