Scald onions in boiling water about 2 minutes, then quickly dip into cold water. Peel onions; sprinkle with salt. Cover with cold water; let stand at least 12 hours. Drain the onions from the accumulated liquid, rinse, then drain again. Combine sugar and vinegar in a saucepan; simmer 5 minutes.
Wash 3 pint jars. Prepare lids as manufacturer directs. Pack onions in the jars, leaving ½" head space. To each jar add ½ tb mustard seed, 1 ts pickling spice, 1 red pepper and one bay leaf. Pour the hot liquid over the onions to within ½" of the top, making sure the vinegar solution covers the onions. Wipe each jar rim with a clean, damp cloth. Attach lid. Process in a boiling water canner for 10 minutes.
Shadow Zone IV - Stinson Beach, CA
Your Pickled Onions #3 is ready. Bon appetit!
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