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LOCATION: Recipes >> Preserving >> Pickled Onions 02

Print this Recipe    Pickled Onions 02

Pickled Onions

4 qts. peeled pickling onions (I think that means small whole ones?)
1 cup canning salt
2 cups sugar
1/4 cup mustard seed
2-1/2 tablespoons prepared horseradish
2 quarts vinegar
7 small hot red peppers
7 bay leaves

Sprinkle onions with salt; add cold water to cover. Let stand
12-18 hours in a cool plac.e Drain, rinse and drain thoroughly.
Combine sugar, mustard seed, horseradish and vinegar; simmer 15
minutes. Pack onions into hot pint jars, leaving 1/4" headspace.
Sut two small slits in each hot red pepper. Add 1 pepper and 1
bay leaf to each pint jar. (Add 1/2 pepper and 1/4 bay leaf <don't
ask me why it's not 1/2 a bay leaf, too>). Bring pickling liquid
to a boil. Ladle hot liquid over onions, leaving 1/4" headspace.
Remove air bubbles, Adjust two-piece caps. Process half pints and
pints 10 minutes in a boiling-water canner. Yield: About 14
half-pints or 7 pints.

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