LOCATION: Recipes >> Preserving >> Pickled Onions 13
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Pickled Onions 13
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Sweet Pickled Onions
small white boiling onions, 5 lbs should give you 1 gallon
1 cup pickling salt
2 tbsp white peppercorns
1 cup sugar
5 cup white vinegar
1 bay leaf
3 tbsp mustard seeds
Put the onions in whole into boiling hot water for about 2 minutes,
for 2 minutes, drain the boiling water, and replace with cold water
to stop the cooking process, then peel. Sprinkle the onions with
the salt, add enough cold water to cover, and let stand overnight
(I put mine in the fridge).
In the morning, drain the water from onions, rinsing 2 or 3 times
to clear out the salt. Put the sugar, vinegar, mustard seeds,
peppercorns, in a large enamel kettle and bring to a boil, simmer
for at least 15 minutes. Pack the onions into a clean gallon jar.
Add 1 bay leaf and fill the jar with the boiling-hot liquid and
seal.
Let it cool to room temp, and put in the fridge. should be ready
to use in about 2-3 weeks.
The process is really the same for sweet pickled garlic, except
that I would break up the bulbs of garlic into their little pieces
before boiling them.
I didn't want to boil the garlic this time cause I sometimes have
trouble when peeling the onions - I tend to lose a layer of the
onion. too much waste. And, the garlic I was using was really
tiny, so I couldn't exactly afford to lose much there!
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