Pickled Onions

  • 1 gallon small, round pickling onions
  • 1 cup pickling salt
  • 1 cup sugar (or to taste - no more than 2 cups)
  • 5 cups white vinegar
  • 3 tablespoons mustard seed
  • 2 tablespoons peppercorns
  • hot red peppers
  • bay leaves
Scald the onions for 2 minutes in boiling water, dip into cold water and peel. Sprinkle onions with salt, add cold water to cover, and let stand for 12 hours or overnight. In the morning, drain the onions, rinse in cold fresh water and drain again.

Combine sugar, vinegar, mustard seed, and peppercorns, and bring to a boil. 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 liquid and seal.

Makes 5 to 6 pints.

Recipe editor

Note: Six tablespoons whole allspice or 1/4 cup mixed pickling spices may be added for variation.

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