Canning Recipes

Pickled White Onions
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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3 pounds tiny white onions
2 tablespoons coarse salt
3 cups white vinegar
1/2 cup sugar
1/2 teaspoon whole cloves -- tied in a bag
6 dried red pepper pods
6 Small bay leaves

Soak onions with one tablespoon salt for 2 hours in water to cover.
Remove onions, peel. Soak 48 hours in water to cover, adding the
remaining salt. Drain and rinse.

Bring to a boil the vinegar, one cup water, sugar and cloves. Add onions
and boil 3 to 5 minutes. Remove bag.

Ladle into hot sterilized jars, covering onions with boiling vinegar
mixture. Add a pepper pod and bay leaf to each jar. Seal at once.
Process in BWB canner for 10 minutes. Let stand six weeks before using.

This recipe yields 6 pints.

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