Canning Recipes

Pearl Onion Pickles
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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4 quarts tiny onions
Boiling water -- as needed
1 cup salt
2 cups sugar
2 tablespoons prepared horseradish
3 tablespoons mustard seeds - (to 4 tbspns)
2 quarts white vinegar, 5% acidity
7 small bay leaves
7 small hot red peppers

Select fresh, tender onions. Cover with boiling water and let stand for 2
minutes. Drain; dip at once into cold water and peel. Sprinkle onions
with salt and add cold water to cover (about 2 quarts water to 1 cup
salt). Let stand at least 12 hours or overnight. Drain off salt water;
rinse and drain thoroughly.

Combine sugar, horseradish, mustard seeds, and vinegar. Simmer 15

Pack onions into jars, leaving 1/2-inch headspace. To each jar, add 1 bay
leaf and 1 pepper. Pour boiling hot vinegar mixture over onions. Adjust
lids. Process pints 10 minutes in boiling water. Remove jars; cool and

This recipe yields 7 pints.

Comments: You may substitute 3 1/2 tablespoons of mixed pickling spices
for the horseradish and mustard seeds.

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