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Pickled Onions

5 pounds small pickling onions
4 quarts water
4 tablespoons salt

Peel off dry skin and soak onions for 2 hours in the water and
salt. Peel and discard the tough inner skin. soak the onions for
48 hours in a brine made of:

1 1/2 cups salt
4 quarts water

Drain onions and dry well. Heat to the boiling point:

1/2 gallon white vinegar (for sour) cider vinegar (for sweet)
1/4 cup granulated sugar (for sour) 1 cup packed light brown sugar (for sweet)

Add onions to vinegar mixture and cook for 5 minutes. Pour into
sterilized jars. To each jar add:

1 red hot pepper pod (fresh or dried)
1 teaspoon each celery seed and white or yellow mustard seed
4 or 5 whole allspice berries

Cover jars with two piece lids and BWB 15 minutes.

NOTE 1: For sweeter onions (reminiscent of English sweet pickled
onions), I also add (along with the brown sugar), 1 cup granulated
sugar that has been lightly caramelized in a heavy skillet prior
to mixing with vinegar and brown sugar.

NOTE 2: You mentioned a mixture of vinegar and water, which would
produce a less acidic tasting onion. You may safely use 3 parts
vinegar to 1 part water for a milder taste. In either case, be
sure that you BWB 15 minutes.


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