Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pickles Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ga Pickling onions
1 c Pickling salt
1 c Sugar
5 c White vinegar
3 tb White mustard seeds
2 tb Horseradish
Hot red peppers
Bay leaves
Scald the onions for 2 minutes in boiling water, dip into cold water
and peel. Sprinkle the onions with the salt, add cold water to cover,
and let stand for 12 hours or overnight. In the morning, drain the
onions, rinse them in cold fresh water and drain again. Combine the
sugar, vinegar, mustard seeds, and horseradish or peppercorns, bring
to a boil, and simmer for 15 minutes. Pack the onions into clean
jars. Add 1 small hot pepper and 1 bay leaf to each jar, fill the
jars with boiling-hot liquid and seal.
Yield: 6 Pints
Note:
You can also add 6 tb whole allspice or 1/4 cup mixed pickling spices
for interesting variations.
