Dill Pearl Onions
|Pearl onions||8 Cup (128 tbs)|
|Pickling salt||50 Milliliter|
|White vinegar||500 Milliliter|
|Granulated sugar||25 Milliliter|
|Mixed pickling spice||10 Milliliter|
|Dill heads/Tarragon sprigs||6|
In large glass, plastic or stainless steel bowl, combine onions with salt; pour in enough cold water to cover.
Let stand in cool spot in kitchen for 2 hours; drain.
Rinse under cold water and drain well.
In large no aluminum saucepan, combine vinegar, water, sugar and pickling spice; bring to boil.
Meanwhile, place 2 dill heads and 2 peppercorns in each of 3 sterilized 2-cup (500 mL) canning jars.
Pack jars with onions, leaving 1/2-inch (1 cm) headspace.
Pour in vinegar mixture, leaving 1/4-inch (5 mm) headspace.
Seal and process in boiling water bath for 10 minutes.
Makes about 6 cups (1.5 L).