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Sour Onion Pickles

  Peeled pickling onions 1 Quart
  Canning salt 1⁄4 Cup (4 tbs)
  Vinegar 3 Cup (48 tbs)
  Sugar 3 Tablespoon
  Mustard seed 1 Tablespoon
  Prepared horseradish 2 Teaspoon
  Hot red peppers 4 Small

To Peel Pickling Onions: cover onions with boiling water; let stand 2 minutes.
Drain; dip in cold water; peel.
Sprinkle onions with salt; add cold water to cover.
Let stand 12 to 18 hours in a cool place.
Drain, rinse and drain thoroughly.
Combine vinegar, sugar, mustard seed and horseradish; simmer 15 minutes.
Pack onions into hot jars, leaving 1/4 inch head space.
Cut two small slits in hot red peppers.
Add 1 hot red pepper to each jar.
Bring pickling liquid to a boil.
Pour hot liquid over onions, leaving 1/4-inch head space.
Remove air bubbles.
Adjust caps.
Process half pints and pints 10 minutes in boiling water bath.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 943 Calories from Fat 37

% Daily Value*

Total Fat 4 g6.9%

Saturated Fat 0.24 g1.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4091 mg170.5%

Total Carbohydrates 187 g62.3%

Dietary Fiber 2.8 g11.3%

Sugars 81.5 g

Protein 15 g30.7%

Vitamin A 4% Vitamin C 89.9%

Calcium 35.5% Iron 11.1%

*Based on a 2000 Calorie diet


Sour Onion Pickles Recipe