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Pickled Onions

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  Small pickling onions 4 Cup (64 tbs)
  White vinegar 3 Cup (48 tbs)
  Sugar 1 Cup (16 tbs)
  Salt 1⁄3 Cup (5.33 tbs)

Add the onions to a large saucepan of boiling water, bring the water back to the boil, and boil 1 minute.
Drain and peel the onions, sprinkle with the salt and chill, covered, overnight.
Rinse and drain.
In an enameled or stainless steel saucepan combine the vinegar and sugar.
Bring the mixture to a boil, stirring, and add the onions.
Bring the liquid back to a boil, then remove the saucepan from the heat and pack the onions into sterilized jars, being sure they are completely, covered by the liquid and leaving 1/2 inch headspace.
Pro cess the onions in a simmering water bath for 10 minutes.
Store in a cool, dry place.

Recipe Summary

Side Dish

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